Egg Custard Pie is a classic, old-fashioned dessert with a silky smooth filling made from eggs, milk, sugar, and vanilla, all nestled in a buttery, flaky pie crust. It’s simple, elegant, and offers just the right amount of sweetness with a creamy, custard-like texture that melts in your mouth.
Why You’ll Love This Recipe
This pie is timeless and effortlessly satisfying. With minimal ingredients and prep, you can create a dessert that’s both nostalgic and delicious. It’s perfect for holidays, potlucks, or when you’re craving a homemade treat that’s not overly rich. The texture is creamy yet firm, and the flavor is delicate, with a hint of nutmeg that warms every bite.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unbaked pie crust (homemade or store-bought)
- Large eggs
- Granulated sugar
- Whole milk
- Heavy cream (optional for extra richness)
- Vanilla extract
- Salt
- Ground nutmeg
directions
- Preheat oven to 350°F (175°C).
- Place the unbaked pie crust into a 9-inch pie pan. Crimp the edges if desired.
- In a mixing bowl, whisk together eggs, sugar, salt, milk (and heavy cream if using), and vanilla extract until smooth and well combined.
- Pour the custard mixture into the prepared pie crust.
- Lightly sprinkle ground nutmeg over the top.
- Bake for 45–55 minutes, or until the center is just set and a knife inserted near the center comes out clean.
- Allow the pie to cool completely at room temperature, then refrigerate before slicing.
Servings and timing
Servings: 8
Prep Time: 10 minutes
Cook Time: 45–55 minutes
Cooling Time: 1–2 hours
Total Time: About 2 hours 15 minutes
Variations
- Extra Creamy: Use a blend of half milk and half heavy cream for a richer custard.
- Coconut Custard: Add 1/2 cup of shredded sweetened coconut to the filling before baking.
- Cinnamon Twist: Swap nutmeg for ground cinnamon or use both.
- Mini Pies: Pour custard into mini tart shells and bake for about 25 minutes for individual servings.
- Gluten-Free: Use a gluten-free pie crust or bake the custard without any crust for a crustless version.
storage/reheating
Store the pie covered in the refrigerator for up to 4 days. It’s best served cold or at room temperature. If you prefer it slightly warm, gently reheat individual slices in the microwave for 10–15 seconds. This pie is not ideal for freezing, as the custard texture may change.
FAQs
What’s the difference between custard pie and egg custard pie?
They are essentially the same; egg custard pie specifically highlights the simplicity of eggs, milk, and sugar as the main ingredients.
Can I use just milk without cream?
Yes, whole milk works well on its own. Cream adds extra richness but isn’t required.
Why is my custard pie watery?
Overbaking can cause the custard to curdle and release moisture. Bake until just set and allow it to cool fully before slicing.
Do I need to blind-bake the crust?
Not for this recipe. The crust bakes perfectly with the filling, but you can blind-bake if you want a crispier bottom.
How do I know when it’s done?
The custard should be set but slightly jiggly in the center. A knife inserted near the center should come out clean.
Can I use a store-bought crust?
Absolutely. A frozen or refrigerated crust saves time and works just as well.
Can I use low-fat milk?
You can, but the texture will be less creamy. Whole milk is preferred for best results.
Why does the top of my pie crack?
This can happen if the pie is overbaked or cools too quickly. Let it cool gradually at room temperature to help prevent cracks.
Can I add flavorings like almond or lemon?
Yes, a small amount of almond or lemon extract can be added to enhance the flavor.
Is this pie served warm or cold?
It can be served either way, but it’s traditionally served chilled or at room temperature.
Conclusion
Egg Custard Pie is a delightful, no-fuss dessert that brings a taste of tradition to any table. With its smooth texture, gentle sweetness, and nostalgic flavor, it’s a go-to recipe when you want something simple yet special. One bite, and you’ll understand why this pie has stood the test of time.
Print
Egg Custard Pie
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Egg Custard Pie is a timeless Southern dessert made with simple ingredients like milk, eggs, sugar, and vanilla. It bakes into a silky, lightly sweet custard with a hint of nutmeg, all in a buttery pie crust. It’s smooth, comforting, and incredibly easy to make.
Ingredients
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1 unbaked 9-inch pie crust (store-bought or homemade)
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3 large eggs
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3/4 cup granulated sugar
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1/2 teaspoon salt
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2 1/2 cups whole milk (room temperature)
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1 1/2 teaspoons vanilla extract
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1/4 teaspoon ground nutmeg (plus more for topping)
Instructions
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Preheat oven to 350°F (175°C).
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Place pie crust in a 9-inch pie dish. Crimp the edges as desired and set aside.
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In a medium bowl, whisk together eggs, sugar, and salt until well combined.
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Slowly add the milk and vanilla, whisking constantly until smooth.
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Pour the custard mixture into the unbaked pie crust.
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Sprinkle the top with a light dusting of nutmeg.
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Carefully transfer the pie to the oven and bake for 45–50 minutes, or until the center is just set and a knife inserted near the center comes out clean.
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Let cool completely on a wire rack. Chill in the refrigerator before serving for best texture.
Notes
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To prevent a soggy crust, you can blind bake the pie crust for 10 minutes before adding the filling.
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Make sure your milk isn’t cold, or it may cause the eggs to curdle.
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This pie is best served chilled, but some enjoy it at room temp too!