479 custard filling recipes

Brown sugar pie with a rich, caramel-flavored custard filling topped with golden meringue. An old-fashioned Southern cream pie made from simple pantry staples.

Pineapple lemon fruit filling for Japanese fruitcake, cooked custard-style in a double boiler with toasted pecans. The signature Southern holiday cake glue.

Kahlua eggnog pie in a chocolate wafer crumb crust with a coffee-spiked custard filling lightened with whipped cream and meringue. A boozy, mousse-like holiday pie that chills overnight for effortless entertaining.

Silky coffee cream pie with a custard filling made from strong brewed coffee and evaporated milk, poured into a flaky pie shell and crowned with whipped cream.

Babe's Quiche layers crispy chopped bacon, sharp cheddar, mushrooms, and water chestnuts in a deep-dish pie shell, filled with a silky egg-cream custard kissed with nutmeg. Brunch royalty.

Sweet dessert quiche filled with sliced apples and raisins in a creamy cinnamon custard. The fruit base gets topped with rich cream and eggs that bake into silky smoothness. Serve warm or at room temperature.

Fresh blueberry pie with a sour cream custard filling, vanilla, and a pecan streusel topping. Creamy, fruity, and crunchy in every slice.

Old-fashioned sweet potato pie with brown sugar, butter, corn syrup, and vanilla baked in a flaky pie shell. A two-temperature baking method ensures a set, silky custard filling.

Lulen's grated apple pie shreds the apples instead of slicing for a custard-style filling bound with butter, egg, and cinnamon. Topped with pecans for crunch in a single-crust pie.

Old-fashioned butterscotch pie with a homemade caramel custard filling cooked in a double boiler. Brown sugar and real caramel syrup give it deep, toffee-rich flavor in a pre-baked crust.

Tomato and Swiss cheese quiche with reduced fresh tomatoes, herbs, and a custard of eggs and half-and-half. Par-baked crust stays crisp under the cheesy, jammy filling. A summer brunch staple.

Silky coconut custard filling topped with billowy meringue in this retro diner-style pie. The secret is scalded milk for ultra-smooth texture that sets perfectly after chilling.

Classic Boston cream pie with a tender cake flour sponge, vanilla custard cream filling, and chocolate glaze. A from-scratch version of the iconic layered dessert.

Single-crust pastry pie shell with margarine, blind-baked at high heat until golden in 10 minutes. A basic flaky pastry that works as a base for cream pies, custards, and fruit fillings.

Georgia peanut butter pie baked with a light, fluffy filling made from whipped egg whites folded into peanut butter custard, topped with whipped cream and chopped peanuts.

Rhubarb dream bars with a buttery shortbread crust and tangy rhubarb custard filling. A two-layer spring dessert bar that balances sweet, tart, and buttery in every bite.