Thai Basil Custard Pie
A savory custard pie with aromatic Thai basil, shallots, and garlic, enriched with coconut cream and baked in a flaky crust. The creamy filling is infused with fish sauce and lime for authentic Thai depth. Serve warm or at room temperature as a sophisticated appetizer or light main course.
- Prep
- 15 min
- Cook
- 55 min
- Wait
- 20 min
- Total
- 1 hr 30 min
- Makes
- 1 pie (6 to 8 slices)
Steps
Before you start
- If using frozen pie crust, thaw at room temperature for 30–45 minutes before beginning
- Have pie weights or dried beans ready for blind baking the crust
- Fresh Thai basil is essential for authentic flavor—do not substitute regular basil if possible
- Bring eggs to room temperature for about 30 minutes before starting
Blind bake the crustOven 375°F / 190°C
- Preheat the oven to 375°F (190°C).
- Carefully fit the thawed pie crust into a 9-inch (23 cm) pie pan, leaving any slight overhang.
- Using a fork, prick the bottom of the crust all over to prevent puffing.
- Line the interior with parchment paper and fill with pie weights (or dried beans).
- Bake for 12 minutes until the edges look set and pale.
- Carefully remove the weights and parchment.
- If the bottom puffed up, gently prick it again.
- Return to the oven for 3 more minutes until the bottom is lightly set but still pale (not brown).
- Remove from the oven.
- Lower the oven temperature to 350°F (175°C).
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Ready when: Crust edges are set and pale; bottom is lightly firm but not brown
Tip: Blind baking prevents a soggy bottom crust when filled with custard. This step is essential.
Sauté shallots and garlic
- While the crust cools, heat 2 tablespoons (30 ml) neutral oil in a small skillet over medium heat.
- Add 2 thinly sliced shallots and 3 minced garlic cloves.
- Cook, stirring frequently, for 3 to 4 minutes until softened, fragrant, and pale golden in color.
- Do not let the garlic brown.
- Remove from the heat and set aside to cool for 1 minute.
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Ready when: Shallots and garlic are soft, pale golden, and very aromatic
Tip: Keep the heat at medium and stir frequently to prevent garlic from burning, which gives a bitter flavor.
Mix the custard filling
- In a medium bowl, whisk together 1 cup (240 ml) coconut cream and 1 cup (240 ml) whole milk until fully combined.
- Add 5 large room-temperature eggs and whisk vigorously until the mixture is completely smooth with no streaks of egg white.
- Whisk in 1 tablespoon (15 ml) fish sauce, 1 tablespoon (15 ml) fresh lime juice, ½ teaspoon salt, and ¼ teaspoon white pepper until well incorporated.
- Using a spatula, gently fold in the cooled shallot-garlic mixture.
- Finally, fold in ¾ cup (about 12 g) finely chopped fresh Thai basil until distributed throughout (do not overmix).
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Ready when: Custard is smooth and homogenous; basil is evenly distributed
Tip: Don't overmix after adding basil. Excessive stirring bruises the delicate leaves and causes them to darken.
Fill and bake the pieOven 350°F / 175°C
- Pour the custard filling into the par-baked pie crust, spreading gently to an even level.
- Place the pie on a rimmed baking sheet (for easy handling and to catch any drips).
- Bake at 350°F (175°C) for 37 to 42 minutes.
- The custard is done when set around the edges but the very center still jiggles slightly when you gently shake the pan.
- The surface should be matte and pale, not cracked or sunken.
- If the crust edge is browning too quickly, loosely tent it with foil for the remaining time.
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Ready when: Custard is set at edges with slight jiggle in very center; thermometer reads 160°F (71°C) at the center
Tip: The custard continues to set as it cools, so slightly underbaking is better than overbaking. A center that jiggles at this stage is ideal.
Cool the pie
- Remove the pie from the oven and place it on a cooling rack or trivet.
- Let it rest at room temperature for 20 minutes.
- The custard will firm up completely and no longer jiggle.
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Ready when: Pie no longer jiggles when gently moved
Slice and serve
- Once cooled to room temperature, use a sharp, long-bladed knife to slice the pie into 6 to 8 wedges.
- A thin, flexible spatula helps release each slice cleanly.
- Serve warm or at room temperature, optionally garnished with fresh Thai basil leaves.
Good to know
Tips
- Thai basil (Ocimum basilicum var. thyrsiflora) is essential to this pie—it's available at Asian markets, Thai specialty stores, and many larger grocery stores in the produce or Asian sections. Do not substitute regular sweet basil unless absolutely necessary.
- For a creamier custard with less pronounced coconut flavor, replace ½ cup of the coconut cream with additional whole milk or heavy cream.
- Do not overbake the custard. It should jiggle slightly in the center when removed and will become completely set as it cools. Overbaked custard separates and becomes watery.
- Leftover pie is delicious served cold the next day. When chilled, the custard becomes firmer and easier to slice cleanly.
Make ahead
The pie can be baked up to 1 day ahead and stored tightly covered in the refrigerator. Reheat gently in a 300°F (150°C) oven for 10 minutes before serving to warm through.
Storage & reheating
Room temperature: Up to 2 hours, loosely covered. Refrigerator: Up to 3 days in an airtight container or tightly wrapped with plastic wrap. Freezer: Up to 1 month (wrap tightly in plastic wrap and then foil). To reheat from frozen: Thaw overnight in the refrigerator, then warm in a 300°F (150°C) oven for 10 minutes. The pie can be served cold, but it is best enjoyed warm or at room temperature.
Substitutions
- fresh Thai basil → fresh sweet basil. Thai basil has a distinctive anise-like, peppery flavor that is unique and irreplaceable. Regular basil provides a pleasant herb base but with milder, less complex flavor. Use the same amount.
- coconut cream → full-fat coconut milk (use the thick cream from the top of the can). Coconut milk is more watery than cream. The custard will be slightly less rich. If using, reduce the whole milk by ¼ cup to compensate.
- whole milk → heavy cream (use ¾ cup cream and ¼ cup water or light broth). This will make the custard richer and more indulgent. Alternatively, use plant-based milk like oat or coconut milk for a lighter result.
- fish sauce → soy sauce (use 1 teaspoon instead of 1 tablespoon). Fish sauce provides the distinctive savory Thai depth. Soy sauce offers saltiness and umami but with a more generic flavor. Use much less soy sauce as it is saltier than fish sauce.
