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–+ servings
Cream Custard Pie with Lard Crust
This classic cream custard pie features a rich, velvety filling nestled in a tender, flaky lard-based crust. The recipe showcases traditional techniques, like using cornstarch for thickening and separating egg yolks for richness. A balance of butter, sugar, and vanilla gives the filling a warm, comforting flavor. The lard crust, a hallmark of vintage baking, lends a superior flakiness and depth of flavor rarely matched by modern shortenings. Perfect for gatherings or everyday indulgence, this pie is a simple but elegant dessert with timeless appeal.
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Prep Time 30 minutes
Cook Time 40 minutes
Chill Time 2 hours
Total Time 3 hours 10 minutes
Course Dessert
Cuisine American
Servings 8
Calories 385 kcal

Ingredients
  

For the Pie Crust (makes 1 double crust or 2 single crusts):

  • 1 cup lard
  • ½ cup hot water
  • 1 teaspoon salt
  • 3 cups all-purpose flour

For the Cream Custard Filling:

  • 2 tablespoons butter
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • 2 cups whole milk
  • 2 egg yolks
  • 1 teaspoon vanilla extract

Instructions
 

Step 1: Make the Lard Pie Crust

  • Combine lard and hot water in a mixing bowl.
  • Add salt and stir until smooth.
  • Gradually add flour, mixing until dough forms.
  • Divide dough, wrap in plastic, and chill for 30 minutes before rolling.
  • Roll dough and place into a pie dish. Prick the base with a fork.

Step 2: Prebake the Crust

  • Preheat oven to 375°F (190°C).
  • Blind bake crust for 12–15 minutes or until edges are lightly golden.
  • Remove weights and bake 5 more minutes. Cool completely.

Step 3: Make the Custard Filling

  • In a saucepan, melt butter over medium heat.
  • Stir in sugar, cornstarch, and salt. Mix well.
  • Gradually whisk in milk, stirring constantly until thickened (6–8 minutes).
  • In a small bowl, beat egg yolks.
  • Temper yolks by adding a spoonful of the hot mixture, stirring constantly.
  • Add yolks to saucepan and cook for 2 more minutes.
  • Remove from heat and stir in vanilla.

Step 4: Assemble and Chill

  • Pour custard into cooled pie shell.
  • Smooth top and let cool to room temperature.
  • Chill for at least 2 hours before serving.

Tips

  • Chill the lard before cutting it into the flour for a flakier crust
  • Use ice-cold water and add it gradually to avoid overworking the dough
  • Blind-bake the crust for a firmer base before adding custard
  • Stir custard constantly while cooking to prevent scorching
  • Strain custard for an ultra-smooth filling
  • Add nutmeg or cinnamon to the custard for warmth
  • Substitute half-and-half for milk for richer filling
  • Let pie fully cool before slicing for clean cuts

Nutrition

Calories: 385kcalCarbohydrates: 37gProtein: 5gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 110mgSodium: 220mgPotassium: 125mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 75mgIron: 1.4mg
Keyword classic dessert, comfort food, custard filling, from scratch, homemade pie, old fashioned, vintage baking
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