Egg Custard Pie Recipe

There’s a reason why Egg Custard Pie has stood the test of time — it’s a classic dessert that brings comfort, simplicity, and elegance to the table. With its silky-smooth filling, golden-brown top, and flaky pie crust, this traditional pie is a beloved staple across Southern kitchens and beyond. The combination of eggs, milk, sugar, and vanilla creates a custard that is light, subtly sweet, and perfectly balanced.

What makes this pie so special is how effortlessly it comes together with pantry staples and minimal preparation. Whether served chilled or at room temperature, it’s a dessert that’s both refreshing and satisfying. Egg Custard Pie is ideal for Sunday dinners, holidays, or any time you crave a nostalgic sweet treat.

While it may look modest, one bite of this velvety pie reveals just how comforting and indulgent it truly is. It’s also incredibly versatile — you can dress it up with nutmeg or fresh berries, or keep it traditional. If you’re looking for a dessert that’s easy to prepare but never fails to impress, this classic Egg Custard Pie deserves a spot in your recipe rotation.

Why You’ll Love This Recipe

1. Simple Ingredients – Made with kitchen staples like eggs, milk, and sugar.
2. Velvety Smooth Texture – A light, creamy custard with just the right set.
3. Perfect for Any Occasion – Great for holidays, potlucks, or casual family meals.
4. Old-Fashioned Comfort – A nostalgic dessert that’s both elegant and homey.
5. Easy to Make – Minimal prep and a straightforward baking process.

Ingredients

• Pie crust (homemade or store-bought)
• Large eggs
• Whole milk
• Granulated sugar
• Vanilla extract
• Salt
• Ground nutmeg (optional)

Variations

Use Cream or Half-and-Half

For a richer custard, replace part of the milk with heavy cream or half-and-half.

Add Citrus Zest

Lemon or orange zest adds a subtle brightness to the filling.

Coconut Custard Pie

Mix in shredded coconut before baking for a tropical twist.

Nutmeg or Cinnamon

Add a sprinkle of ground nutmeg or cinnamon on top for classic warmth.

Mini Custard Pies

Use muffin tins and mini crusts to make individual custard pies.

How to Make the Recipe

Step 1

Preheat your oven to 350°F (175°C). Place your pie crust in a 9-inch pie dish and crimp the edges.

Step 2

In a large bowl, whisk together the eggs, sugar, and salt until well combined.

Step 3

Gradually add the milk and vanilla extract, whisking until smooth and fully blended.

Step 4

Pour the custard mixture into the unbaked pie crust.

Step 5

(Optional) Sprinkle a light dusting of ground nutmeg over the top of the filling.

Step 6

Bake for 45–55 minutes, or until the center is set but still slightly jiggly when shaken.

Step 7

Remove from oven and let the pie cool completely at room temperature, then refrigerate for at least 2 hours before slicing.

Tips for Making the Recipe

• Use room temperature eggs and milk for a smoother custard mixture.
• Avoid overbaking; the center should have a slight jiggle when done.
• If the crust edges brown too quickly, cover them with foil or a pie shield.
• Strain the custard before pouring into the crust for an ultra-smooth texture.
• Let the pie cool fully before slicing to help it set properly.

How to Serve

Egg Custard Pie is delicious served chilled or at room temperature. Garnish each slice with a sprinkle of nutmeg, a dollop of whipped cream, or a handful of fresh berries. Pair it with coffee or tea for a satisfying dessert or afternoon treat.

Make Ahead and Storage

Storing Leftovers

Store the pie covered in the refrigerator for up to 4 days. Keep it in the pie dish and cover with plastic wrap or foil.

Freezing

Wrap the fully baked and cooled pie tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Reheating

For a warm slice, microwave for 10–15 seconds. However, this pie is best enjoyed chilled or at room temperature.

FAQs

1. Why did my custard pie crack?

Overbaking or sudden temperature changes can cause cracks. Bake just until the center jiggles slightly, then cool gradually.

2. Can I use a store-bought pie crust?

Yes, a pre-made crust works well and saves time. Just make sure it’s unbaked before filling.

3. What kind of milk should I use?

Whole milk is best for creaminess, but you can also use 2% or combine milk with cream for a richer texture.

4. How do I know when it’s done baking?

The edges should be set and the center should jiggle slightly — not liquidy, but not firm either.

5. Can I make it without nutmeg?

Absolutely! Nutmeg is traditional but optional. You can skip it or replace it with cinnamon.

6. Can I use almond or oat milk?

Yes, though the texture and flavor may change slightly. Use unsweetened versions and expect a less creamy result.

7. How long does it need to chill before serving?

At least 2 hours in the fridge ensures the custard sets properly and slices cleanly.

8. Can I make the pie a day ahead?

Yes, Egg Custard Pie is great made a day ahead and kept chilled until ready to serve.

9. Can I use less sugar?

You can reduce the sugar slightly, but don’t cut too much or it may affect the texture and flavor.

10. Do I need to blind-bake the crust?

Not for this recipe. The custard bakes slowly, allowing the crust to cook evenly without blind baking.

Conclusion

Egg Custard Pie is a timeless dessert that’s as simple as it is satisfying. With its creamy filling and delicate sweetness, it’s the kind of recipe that brings back fond memories and creates new ones with every bite. Whether you’re making it for a holiday, a family dinner, or just because, this pie delivers classic comfort with minimal effort. So pull out those eggs and milk, and enjoy a slice of this silky, nostalgic favorite.

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