best egg custard pie recipe

Written BySheba G Updated On
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The Best best egg custard pie recipe

I love egg custard pie because it is a classic dessert that reminds me of home. It’s creamy, smooth, and has a perfect balance of sweetness and richness.

My family and I have enjoyed this pie for years, and it’s always a hit at family gatherings and holiday meals. I remember my mom making it when I was a kid, and now I make it for my own kids.

It’s a comforting dessert that brings back happy memories. Egg custard pie is not only delicious but also nutritious.

Eggs are a great source of protein and vitamins, and the pie can be made with whole wheat flour for a healthier option. It’s a perfect dessert for any occasion, whether it’s a family dinner or a special celebration.

The best part is that it’s easy to make, and you can customize it with different toppings or flavors. I love adding a sprinkle of cinnamon or a dollop of whipped cream on top.

It’s a versatile dessert that everyone will love.

Best Egg Custard Pie Recipe

Best Egg Custard Pie Recipe

4.6 from 802 votes

This classic egg custard pie is creamy, smooth, and perfectly sweet. It’s a timeless dessert that’s easy to make and always a crowd-pleaser.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crust

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
4-5 tablespoons ice-cold water

For the Filling

2 cups whole milk
1/2 cup granulated sugar
4 large eggs
1/4 cup cornstarch
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon (optional)

👨‍🍳Directions

1Preheat your oven to 425°F (220°C).
2In a food processor, combine flour and salt.
3Add cold cubed butter and pulse until the mixture resembles coarse crumbs.
4Add ice-cold water, one tablespoon at a time, and pulse until the dough comes together.
5Wrap the dough in plastic wrap and refrigerate for 30 minutes.
6On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish.
7Press the dough into the pie dish, trim the edges, and crimp decoratively.
8Line the crust with parchment paper and fill it with pie weights or dried beans.
9Bake for 15 minutes.
10Remove the parchment paper and weights, and return the crust to the oven.
11Bake for another 5-7 minutes until the crust is lightly golden.
12Set aside to cool slightly.
13In a saucepan, heat the milk over medium heat until it just starts to simmer.
14In a separate bowl, whisk together sugar, eggs, cornstarch, vanilla extract, salt, and cinnamon (if using) until well combined.
15Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking.
16Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
17Remove from heat and let it cool slightly.
18Pour the custard filling into the pre-baked pie crust.
19Cover the pie with aluminum foil and bake at 350°F (175°C) for 30 minutes.
20Remove the foil and continue baking for an additional 15-20 minutes, or until the custard is set and the top is lightly golden.
21Allow the pie to cool completely on a wire rack before serving.
22Chill in the refrigerator for at least 2 hours before serving.

🔧Equipment

9-inch pie dish
Food processor or pastry cutter
Mixing bowl
Whisk
Saucepan
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 120mg🧂Sodium: 250mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 15g🥩Protein: 7g

📝Notes

Tips: For a smoother custard, strain the filling through a fine-mesh sieve before pouring it into the pie crust. You can also add a pinch of nutmeg or a splash of rum for extra flavor. Serve with a dollop of whipped cream or a sprinkle of cinnamon.

Watch Video Of How Best Egg Custard Pie Recipe Works

Egg custard pie is a timeless dessert that’s perfect for any occasion. It’s easy to make and always impresses guests.

You can store leftover pie in the refrigerator for up to 3 days. To reheat, simply let it sit at room temperature for about 30 minutes.

Serve with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of sweetness. This pie is perfect for family gatherings, holiday meals, or a cozy night in.

It’s a comforting dessert that brings back warm memories and creates new ones with every bite.

❓ Frequently Asked Questions About Egg Custard Pie

What is the difference between egg custard pie and crème brûlée?

Egg custard pie and crème brûlée are both custard-based desserts, but they differ in texture and presentation. Egg custard pie has a smooth, creamy filling encased in a pastry crust, while crème brûlée is a rich, velvety custard baked in individual ramekins and topped with caramelized sugar. Crème brûlée has a firmer set and a hard caramel crust on top, while egg custard pie has a softer, jiggly center.

Can I use low-fat milk for the custard filling?

While you can use low-fat milk, it may affect the richness and creaminess of the custard. Whole milk is recommended for the best texture and flavor. If you prefer a lighter version, you can use a combination of whole milk and half-and-half.

Why did my egg custard pie curdle?

Curdling can occur if the custard is heated too quickly or if the eggs are cooked too much. To prevent curdling, heat the milk slowly and whisk the egg mixture constantly while adding the hot milk. Also, avoid overcooking the custard. A gentle simmer is best, and remove the custard from heat as soon as it thickens.

How can I tell if my egg custard pie is done?

The egg custard pie is done when the filling is set but still slightly jiggly in the center. You can test this by gently shaking the pie dish or using a toothpick. If the custard is still very liquid, it needs more time in the oven. If it’s too firm and not jiggly, it may be overcooked.

Can I make egg custard pie ahead of time?

Yes, egg custard pie can be made ahead of time. In fact, it tastes even better the next day. You can prepare the pie and refrigerate it for up to 2 days before serving. Cover the pie with plastic wrap and store it in the refrigerator. When ready to serve, let it sit at room temperature for about 30 minutes to take the chill off before slicing.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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