Name: Bob Andy Pie Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American Southern
Ingredients: 3 large eggs; 2 cups whole milk; 1 cup granulated sugar; 3 tablespoons all-purpose flour; 2 teaspoons ground cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon salt; 1 9-inch pie crust (unbaked)

Jump to Recipe· 4.8 from 56 reviews

If you’ve never stumbled upon a Bob Andy Pie Recipe before, get ready to meet your new favorite cozy dessert. This simple custard pie is a warm hug on a plate—spiced just right, silky smooth, and with that perfect flaky crust. I love sharing this recipe because it’s so straightforward yet feels like a total treat. Trust me, after you try it once, you’ll want to make it again and again!

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Why This Recipe Works

Simple Ingredients: You don’t need anything fancy—the magic is in classic pantry staples coming together beautifully.
Perfect Texture: The silky custard sets just right, neither rubbery nor runny, which can be tricky with custard pies.
Comforting Spices: Cinnamon and nutmeg add warm, homey vibes that make this pie irresistible.
Easy to Customize: Feel free to tweak spices or crust types to suit your taste and occasion.

Bob Andy Pie, custard pie recipe, comforting dessert recipes, easy pie recipes, spiced custard pie - A pie with one slice removed, showing two layers: a thick light tan creamy bottom layer and a thick dark brown top layer with a bubbly texture. The pie crust is golden brown and flaky, wrapped around the edge with a wavy shape. The pie sits in a white ceramic dish with scalloped edges on a white marbled surface with a pink and white striped cloth under it. The removed slice is on a white plate below, showing the same layers and crust. A silver fork with a worn handle sits on the cloth next to the plate. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

What I adore about this Bob Andy Pie Recipe is how each ingredient plays a simple but essential role. You want to use whole milk because it gives the custard a creamy richness that’s just dreamy. And the spices? They bring that nostalgic flavor you didn’t know you needed in your life.

Bob Andy Pie, custard pie recipe, comforting dessert recipes, easy pie recipes, spiced custard pie - Flat lay of three large fresh eggs with smooth brown shells, a glass jug of creamy whole milk, a small mound of granulated white sugar sparkling under the light, a heap of fine all-purpose flour dusted softly, warm brown ground cinnamon sprinkled artfully, a small pile of golden nutmeg powder, and a rolled-out unbaked pie crust showing its golden, flaky texture, all beautifully arranged with space between them and gentle natural lighting, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Eggs: They’re the backbone of your custard, providing structure and that luscious texture.
Whole milk: Use whole milk for creaminess; lower fat milks won’t give you the same silky finish.
Granulated sugar: Sweetness that balances the spices perfectly.
All-purpose flour: Just a bit thickens the filling so it sets beautifully without being heavy.
Ground cinnamon: This warm spice is key to the signature flavor of the pie.
Nutmeg: Adds depth and a subtle hint of earthiness.
Salt: Enhances all those flavors without making it taste salty, trust me.
Pie crust: A ready-made or homemade 9-inch crust—flaky and buttery to hold all that custard goodness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Bob Andy Pie Recipe is like a blank canvas for your creativity. I’ve made it with extra cinnamon when I’m craving more spice, or swapped out nutmeg for a pinch of ginger for a little twist. You can also switch up the crust to graham cracker or gluten-free if that’s your thing, and honestly, it still turns out fantastic every time.

Extra Spice: I once doubled the cinnamon and added a bit of allspice for a friend’s birthday—and it was a real crowd-pleaser.
Crust Variations: Using a store-bought graham cracker crust is a time-saver without sacrificing flavor, perfect for busy days.
Dairy-Free Option: Try canned coconut milk instead of whole milk for a subtle tropical twist, just remember the custard might set a little differently.
Sweetener Swaps: I’ve used brown sugar for a deeper caramel note, but granulated sugar gives you that classic finish.

Step-by-Step: How I Make Bob Andy Pie Recipe

Step 1: Prep Your Oven and Crust

Start by moving your oven rack to the lowest position—that helps your crust get nice and golden without burning. Preheat the oven to 325°F. If you’re using a store-bought crust, just have it ready; if homemade, make sure it’s nicely chilled so it holds firm during baking.

Step 2: Whisk Together the Custard

In a medium bowl, whisk your eggs and whole milk together thoroughly. The key is to get the yolks fully integrated so your custard will be silky smooth. Then add granulated sugar, flour, cinnamon, nutmeg, and salt. Give it a good whisk until everything is combined and lump-free. I sometimes sift the flour first to avoid any weird clumps—worth the extra step!

Step 3: Pour and Bake

Pour the custard filling carefully into your unbaked pie crust. Place it on a baking sheet (because spills happen!) and pop it into your oven’s lowest rack. Bake for about 50 minutes—you’ll want the custard set but still a little wobbly in the center. It will firm up more as it cools, so don’t overbake!

Step 4: Cool and Serve

Let the pie cool to room temperature before slicing—that’s essential for clean cuts and best texture. This pie is delicious warm, but I’ve found chilling it in the fridge overnight also makes it wonderfully refreshing on a hot day. Either way, serve it as is or with a dollop of whipped cream.

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Tips from My Kitchen

Don’t Overbake: The custard should jiggle slightly in the center when you pull it out—residual heat finishes the cooking.
Use Fresh Spices: I keep my cinnamon and nutmeg fresh for this pie—it makes a big flavor difference!
Chill the Pie Crust: This helps prevent shrinkage and sogginess during baking.
Cool Before Slicing: I’ve found pie slices hold together best when fully cooled, plus it deepens the flavor.

How to Serve Bob Andy Pie Recipe

Bob Andy Pie, custard pie recipe, comforting dessert recipes, easy pie recipes, spiced custard pie - The image shows a slice of pie with three visible layers: a light golden brown flaky crust on the outer edge, a dark brown smooth but slightly porous custard-like filling in the middle, and a thin crust base under the filling. The slice is held above the remaining pie on a silver pie server, revealing the same dark brown custard filling and crust around the edges in a white pie dish. The pie and slice sit on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep it simple with a light dusting of powdered sugar or a swirl of homemade whipped cream. Sometimes, I sprinkle a touch of cinnamon on top for extra aroma—nothing fancy, just enough to complement that warm, spicy custard perfectly.

Side Dishes

If I’m serving Bob Andy Pie Recipe at a gathering, I like pairing it with a cup of hot coffee or a glass of cold milk. On the savory side, it goes surprisingly well with a simple green salad dressed in a light vinaigrette, balancing the richness.

Creative Ways to Present

For special occasions, I’ve topped the pie with caramelized pecans or a drizzle of honey just before serving—it elevates the look and adds a nice textural contrast. You can also cut smaller mini pies for parties; they’re adorable and make great handheld treats.

Make Ahead and Storage

Storing Leftovers

Once cooled, I cover leftover pie tightly with plastic wrap and store it in the fridge. It keeps well for 3-4 days, and honestly, the flavors meld together nicely overnight, making each slice tastier.

Freezing

I’ve frozen slices wrapped in foil and plastic wrap, and while the texture changes slightly after thawing, it still tastes great—especially if you pop it back in a warm oven for a few minutes.

Reheating

To reheat, I set leftovers in a 325°F oven for about 10 minutes to warm through without drying out. Microwaving works in a pinch but can make the custard a bit rubbery, so I prefer the oven method.

FAQs

Can I use a different type of milk for Bob Andy Pie Recipe?

Yes, you can substitute whole milk with 2% or even half-and-half for a richer texture. Just keep in mind that lower-fat milks might make the custard less creamy and a little less stable when baking.
What if my custard doesn’t set?

Underbaking is often the culprit. Make sure to bake until the custard barely jiggles in the center. If it’s too loose, try baking a bit longer next time but watch carefully to avoid curdling.
Is this pie gluten-free?

The traditional Bob Andy Pie Recipe uses a flour-thickened custard and a standard wheat flour crust, so it’s not gluten-free. However, you can experiment with gluten-free pie crusts and gluten-free flour blends as thickening agents.
Can I make this pie ahead of time?

Absolutely! It actually tastes great chilled after sitting overnight. Just keep it covered and refrigerated until ready to serve.

Final Thoughts

Bob Andy Pie Recipe has a special place in my heart because it’s one of those desserts that feels homemade and comforting without any fuss. I hope you give this recipe a try because it’s so rewarding to slice into that perfectly set custard with its warm spice notes. It’s a simple pleasure, really—like a little baking hug that anyone can share. You’re going to love it!

Bob Andy Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 56 reviews

Author: Caroline
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 1 pie
Category: Dessert
Method: Baking
Cuisine: American Southern

Print Recipe

Description

Bob Andy Pie is a classic custard pie featuring a rich blend of eggs, milk, cinnamon, and nutmeg baked in a flaky pie crust until golden and set, perfect served warm or chilled.

Ingredients

Pie Filling

3 large eggs
2 cups whole milk
1 cup granulated sugar
3 tablespoons all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt

Pie Crust

1 9-inch pie crust (unbaked)

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Instructions

Preheat oven. Place your oven rack in the lowest position and preheat oven to 325°F to ensure even baking and a properly cooked pie.
Mix custard filling. In a medium bowl, whisk together the eggs and whole milk until smooth. Add sugar, all-purpose flour, ground cinnamon, nutmeg, and salt, then whisk again until all ingredients are well combined and the mixture is smooth.
Prepare the pie. Pour the custard filling into the unbaked 9-inch pie crust, spreading it evenly.
Bake the pie. Place the pie on the lowest oven rack and bake for about 50 minutes, or until the custard is fully set and the crust is golden brown.
Cool and serve. Remove the pie from the oven and allow it to cool to room temperature before serving. The pie can also be served chilled for a refreshing dessert.

Notes

Use a store-bought or homemade 9-inch pie crust based on your preference.
Ensure the custard is fully set by gently shaking the pie; it should be mostly firm with a slight jiggle in the center.
For extra flavor, sprinkle additional cinnamon on top before baking.
Chilling the pie enhances the custard’s texture and flavor, so refrigerate it for at least 2 hours if serving cold.
Store leftovers covered in the refrigerator for up to 3 days.