Pie, custard
Common food
Photo: Wikipedia
A custard pie is a baked dessert with a silky, egg-thickened custard filling set in a flaky pastry crust. Its texture is a delightful contrast between the smooth, creamy filling and the crisp, buttery shell. Nutritionally, it's a treat that provides a quick energy boost from its significant carbohydrate and sugar content.
Calorie split: 10% protein · 40% carbs · 50% fat
↓ Full nutrition💚 Why it's loved
People adore custard pie for its classic, nostalgic flavor and the comforting balance of sweet, creamy filling with a flaky crust. It's a versatile dessert that can be enjoyed plain or topped with fruit, whipped cream, or a sprinkle of nutmeg.
⚠️ Watch-outs & how to enjoy it better
Its high sugar and refined carbohydrate content can cause rapid blood-sugar spikes, making it a concern for those managing diabetes or insulin resistance. The pastry crust is also a common source of saturated fat and calories. To counteract this, practice strict portion control and pair a small slice with a source of protein or healthy fat (like a handful of nuts) to slow sugar absorption.
Key benefits
- Quick source of energy from carbohydrates
- Contains protein from eggs and milk in the custard
- Provides some calcium from dairy ingredients
- Offers dietary fats for satiety and nutrient absorption
- A comforting, traditional dessert for celebrations
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The classic 'jiggle' of a perfectly baked custard pie comes from the eggs setting just enough to hold their shape while still retaining a slight tremble, a sign of a smooth, non-overcooked filling.
Full nutrition (USDA data · scales with serving)
| Water | 60.9 g |
| Energy | 210 kcal |
| Protein | 5.5 g |
| Total lipid (fat) | 11.6 g |
| Carbohydrate, by difference | 20.8 g |
| Fiber, total dietary | 1.6 g |
| Total Sugars | 11.6 g |
| Calcium, Ca | 80.0 mg |
| Iron, Fe | 0.58 mg |
| Magnesium, Mg | 11.0 mg |
| Phosphorus, P | 112 mg |
| Potassium, K | 106 mg |
| Sodium, Na | 275 mg |
| Zinc, Zn | 0.52 mg |
| Copper, Cu | 0.02 mg |
| Selenium, Se | 7.1 ug |
| Vitamin C, total ascorbic acid | 0.60 mg |
| Thiamin | 0.04 mg |
| Riboflavin | 0.21 mg |
| Niacin | 0.29 mg |
| Vitamin B-6 | 0.05 mg |
| Folate, total | 20.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 20.0 ug |
| Folate, DFE | 20.0 ug |
| Choline, total | 38.0 mg |
| Vitamin B-12 | 0.43 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 57.0 ug |
| Retinol | 57.0 ug |
| Carotene, beta | 9.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 50.0 ug |
| Vitamin E (alpha-tocopherol) | 0.94 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.80 ug |
| Vitamin K (phylloquinone) | 3.2 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.3 g |
| SFA 4:0 | 0.02 g |
| SFA 6:0 | 0.01 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.02 g |
| SFA 14:0 | 0.09 g |
| SFA 16:0 | 1.5 g |
| SFA 18:0 | 0.69 g |
| Fatty acids, total monounsaturated | 4.8 g |
| MUFA 16:1 | 0.10 g |
| MUFA 18:1 | 4.7 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.7 g |
| PUFA 18:2 | 3.4 g |
| PUFA 18:3 | 0.25 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Cholesterol | 33.0 mg |
Amino acid profile (per 100g)
Estimated from Pie Crust, Cookie-type, Chocolate, Ready Crust — USDA does not publish this profile for Pie.
| Tryptophan | 0.08 g |
| Threonine | 0.20 g |
| Isoleucine | 0.23 g |
| Leucine | 0.38 g |
| Lysine | 0.24 g |
| Methionine | 0.07 g |
| Cystine | 0.11 g |
| Phenylalanine | 0.28 g |
| Tyrosine | 0.16 g |
| Valine | 0.32 g |
| Arginine | 0.29 g |
| Histidine | 0.11 g |
| Alanine | 0.24 g |
| Aspartic acid | 0.45 g |
| Glutamic acid | 1.3 g |
| Glycine | 0.24 g |
| Proline | 0.42 g |
| Serine | 0.26 g |
FAQ
Why does my custard pie have a cracked top?
Cracks form when the custard overcooks, causing the eggs to tighten and separate. Bake at a lower temperature (around 325°F/160°C) and remove the pie when the center still has a slight jiggle; it will set as it cools.
Can I make a custard pie without a crust?
Yes, a crustless custard pie is essentially a baked custard or flan. It reduces the overall fat and calorie content but changes the texture and experience significantly.
How do I prevent a soggy bottom crust?
Pre-bake (blind bake) the empty crust for 10-15 minutes before adding the custard filling. You can also bake the pie on the lowest oven rack to ensure direct heat reaches the bottom.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.10 kcal/g · 10% calories from protein · 1.6 g fiber · 11.6 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.59 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.