easy egg custard pie recipe

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

I’m so excited to share with you my favorite easy egg custard pie recipe. This classic dessert has been a staple in my family for generations, and I just can’t get enough of it. The first time I made this pie, I was amazed at how simple it was to create a delicious and creamy filling.

The key to this recipe is using fresh eggs and real cream, which gives the filling a rich and velvety texture that’s simply divine. My kids love helping me make this pie, and they always get excited when they see the finished product. We like to serve it warm with a scoop of vanilla ice cream, but it’s also great at room temperature or even chilled in the fridge for a few hours before serving.

The history of this pie is fascinating – it dates back to medieval times, where it was served as a sweet treat for special occasions. Over time, it’s evolved into many different variations, but the basic recipe remains the same. My personal favorite is the traditional English version, with its flaky crust and creamy filling.

But feel free to experiment with your own flavor combinations and ingredients – this pie is incredibly versatile! One thing I’ve learned over the years is that this pie is perfect for any occasion. Whether you’re hosting a dinner party or just need a comforting treat on a Tuesday night, this pie is sure to please even the pickiest eaters in your household.

And let’s not forget about the health benefits – using fresh eggs and real cream means you’re getting a boost of protein and healthy fats that will keep you full and satisfied long after you’ve finished your slice.

Easy Egg Custard Pie

Easy Egg Custard Pie

4.8 from 1477 votes

A simple and creamy egg custard pie that is perfect for any occasion. This classic dessert features a flaky pie crust filled with a rich and velvety custard.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pie Crust

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
3-4 tbsp ice-cold water

For the Custard Filling

2 cups whole milk
1/2 cup granulated sugar
1/4 tsp salt
2 large eggs
1 large egg yolk
1 tsp vanilla extract

👨‍🍳Directions

1Preheat oven to 425°F.
2In a food processor, combine flour and salt.
3Add cold cubed butter and pulse until mixture resembles coarse crumbs.
4Gradually add ice-cold water, pulsing until dough comes together.
5Wrap dough in plastic wrap and refrigerate for 30 minutes.
6Roll out the dough on a lightly floured surface until it is about 1/8-inch thick.
7Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
8Trim the excess dough, leaving about 1/2 inch of overhang.
9Crimp the edges of the dough to create a decorative border.
10Line the pie crust with parchment paper and fill it with pie weights or dried beans.
11Bake for 15 minutes.
12Remove the parchment paper and weights, then bake for an additional 5-7 minutes, or until the crust is lightly golden.
13Set aside to cool slightly.
14In a medium saucepan, heat milk over medium heat until it just begins to simmer.
15Remove from heat.
16In a separate bowl, whisk together sugar, salt, eggs, and egg yolk until well combined.
17Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking.
18Stir in the vanilla extract.
19Pour the custard filling into the pre-baked pie crust.
20Bake at 350°F for 25-30 minutes, or until the custard is set and the top is lightly golden.
21The custard should jiggle slightly in the center when done.
22Allow the pie to cool completely on a wire rack before serving.

🔧Equipment

Pie dish
Mixing bowl
Rolling pin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For a smoother custard, you can strain the custard mixture through a fine-mesh sieve before pouring it into the pie crust. To prevent the crust from getting soggy, you can brush the bottom of the crust with a beaten egg before adding the custard filling.

Watch Video Of How Easy Egg Custard Pie Works

This easy egg custard pie recipe has been a staple in my household for years, and I’m so glad I can now share it with you!

Whether you’re hosting a dinner party or just need a comforting treat on a Tuesday night, this pie is sure to please even the pickiest eaters in your household.

And let’s not forget about the health benefits – using fresh eggs and real cream means you’re getting a boost of protein and healthy fats that will keep you full and satisfied long after you’ve finished your slice.

❓ Frequently Asked Questions About Egg Custard Pie

Q: What type of eggs should I use for this recipe?

For best results, use large or extra-large eggs that are fresh from the store.

Q: Can I use milk instead of cream?

No, milk will not give you the same rich and creamy texture that cream does.

Q: How do I prevent the filling from curdling?

Making sure your eggs are at room temperature before mixing them with the cream will help prevent curdling.

Q: Can I make individual servings of this pie?

Yes, simply pour the filling into individual ramekins or small baking dishes and top with crust as desired.

Q: What’s the best way to store leftover pie?

Cover tightly with plastic wrap or aluminum foil and store in the fridge for up to 3 days or freeze for up to 2 months.

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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