Egg Custard Pie
Featuring a creamy, vanilla filling, this Egg Custard Pie is a classic recipe for a reason. It tastes just like the one Grandma used to make!
This post may contain paid links. For more information, please see our disclosure policy.
This Egg Custard Pie is a classic Southern dessert recipe. It’s an easy pie to make, and the creamy custard filling leans heavily on the flavors of vanilla and nutmeg. It’s simple, but in a good way. As one of our good friends commented, “It tastes just like what my Grandma used to make.” A good homemade pie is hard to beat!
Egg Custard Pie makes for a great summer dessert. It’s served cold, and the creamy texture of the custard pairs well with strawberries, raspberries and other fresh berries. This is a simple, old-fashioned dessert in the best way possible!
What is a Custard Pie?
A custard pie features an uncooked custard filling that gets poured into an unbaked (or partially baked) pie crust. The custard and crust then get baked together. Pumpkin Pie is one of the most famous examples of custard pies, but this Egg Custard Pie definitely deserves some of the limelight, too!
How to Make Egg Custard Pie
This is probably one of the easiest pie recipes ever. Once you gather the ingredients, you simply whisk them all together and pour the mixture into the pie crust. To make things easier, feel free to use a frozen store-bought crust. (If you want to make homemade pie dough, this all butter pie crust recipe is absolutely fantastic. Vodka is the secret ingredient that leads to a light and crispy crust!)
For this pie, I like the bake the crust for a few minutes before adding the custard filling. That helps the crust set and avoids the problem of a soggy crust. No one likes a soggy crust! The crust only bakes for 5 minutes which is about the time needed to whip together the filling.
Ingredients for Egg Custard Pie
For this easy pie recipe, you’ll need:
- Unbaked Pie Crust. The crust used in this Pumpkin Pie recipe is amazing. It would be great for this Egg Custard Pie, too, although a frozen store-bought crust is perfectly acceptable as well. If using a store-bought crust, make sure to use a “deep crust.”
- Eggs. Make sure to use large eggs.
- Granulated Sugar. Sweetens the pie.
- All Purpose Flour. I like to add a tiny bit of flour to help the filling set. The flour helps absorb extra liquid, and you end up with a thicker and creamier custard filling.
- Salt. A tiny bit of salt is needed to balance the flavors in this pie. It seems minor, but don’t skip it!
- Unsalted Butter. Adds a richness to the custard filling.
- Vanilla Extract. Adds the vanilla flavor which Egg Custard Pies are known for. Feel free to use vanilla bean paste if you have that in your pantry!
- Whole Milk. Whole milk brings the rich, creamy texture to the custard.
- Nutmeg. Egg Custard Pies are traditionally topped with ground nutmeg before baking. If you aren’t a nutmeg fan (like my wife), feel free to omit it or use ground cinnamon instead.
How to Know When the Pie is Done
Egg Custard Pies are done when the center of the pie is mostly set. If you wiggle the pie dish, the center should shake just a little bit without being too liquid-y. The foolproof method is temperature. If you have an instant-read thermometer, the pie is done when the filling reaches 170°-175°F.
How to Store Leftovers
Once the pie has cooled to room temperature, leftovers should be wrapped in plastic wrap and stored in an airtight container in the refrigerator. Custard-based pies do not freeze and thaw well.
If you’re looking for an easy dessert recipe, then put this Egg Custard Pie on the list. It’s especially tasty in the summer, but it makes a great dessert for any time of the year. Happy baking!
Did you bake this Egg Custard Pie recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Egg Custard Pie
Ingredients
- 1 9” unbaked pie crust, store-bought or homemade (see note)
- 4 large eggs
- 1 cup granulated sugar
- 2 Tbsp all-purpose flour
- ¼ tsp salt
- ½ cup unsalted butter melted
- 2 tsp vanilla extract
- 1½ cups whole milk
- ¼ tsp ground nutmeg
Instructions
- Preheat oven to 350°F.
- Bake crust in a 9-inch pie pan for 5 minutes. Remove pie crust from oven and set aside.
- Reduce oven temperature to 325°F.
- Using a large bowl, add eggs, sugar, flour and salt; stir until well combined.
- Add melted butter, vanilla and milk; stir until well combined.
- Pour egg mixture into pie crust. Sprinkle nutmeg evenly over top of filling.
- Bake for 40-45 minutes, or until a toothpick inserted into center of pie comes out clean. Check pie crust after ~35 minutes. If it is browning too quickly, tent edges of pie with aluminum foil. (Note: If you have an instant-read thermometer, the internal temperature should be ~170°-175° when it's done.)
- Remove pie from oven and place on a wire rack. Let cool to room temperature.
- Once pie has cooled, refrigerate it until ready to slice and serve.
Notes
Looking for more tasty pie recipes? Check out these other favorites, too:
I need to try this soon for me BTW cant wait to make your recipes soon for me
This is a tasty pie recipe, Ramya – and it’s perfect for summer!
How lovely. I do love custard…
Same here, Mimi…same here!
We’re on the same wavelength today, my friend! But my custard is going into a banana pudding rather than a pie!
Ah, I do enjoy banana pudding! There are so many ways to use a good custard…and not enough time!
So creamy and decadent! Looks scrumptious!
Thanks, Michelle! This pie is a tasty one…and perfect for summer since it’s served chilled.
oh yes i love a custard tart (sorry, gotta call it a tart not a pie. A pie has a top crust in my world :=)) Hehehehe … Sounds great whatever the name. And I love nutmeg!
sherry
Haha – I totally get it, Sherry. So many different types of pastries – can we agree on that as a mutual term?? Either way, this is a good one!
I absolutely love how this Egg Custard Pie celebrates the beauty of simplicity, just a handful of ingredients coming together to create something comforting and nostalgic.
That’s true, Raymund – this pie is so simple. But the flavors are spot on, and it’s a great pie for warm evenings since it’s served cold. It’s delicious!
Yup, you are correct – I definitely do not like a soggy crust/soggy bottom, so I appreciate your tip to bake the crust first, David! Such a creamy dreamy pie!
This custard pie looks absolutely delicious – such a perfect and tempting texture! And I bet a touch of nutmeg is a lovely addition.
How interesting, David! These sound so much to me like the Portuguese pastel de nata. Only full sized rather than a small tart. Have you ever had it? They are wonderful. And I’m sure this is, too.