egg custard pie recipe

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

I’ve always been a sucker for a good egg custard pie recipe, and this one never fails to hit the spot. I first tried it at a family gathering a few years ago, and it quickly became a staple at our household. The combination of creamy eggs, sweet custard, and flaky pastry is just perfect.

My kids love helping me make the filling, and it’s always a treat to see them excited about getting involved in the kitchen. This pie is perfect for any occasion – whether you’re looking for a show-stopping dessert for a special event or just want something comforting on a weeknight. The best part?

It’s actually pretty healthy compared to other desserts, thanks to the use of eggs and pastry instead of heavy cream or sugar. Plus, the technique involved in making the pie is really not that hard once you get the hang of it – just be patient and don’t rush it. One thing I like to do is add some fresh fruit on top – strawberries or blueberries work great – to give it an extra pop of color and flavor.

And let me tell you, this pie freezes beautifully – just thaw it overnight in the fridge and reheat it in the oven when you’re ready. My family loves when I make this pie for breakfast – yes, you read that right! It’s the perfect way to start the day off right with a warm slice of goodness.

So go ahead, give this egg custard pie recipe a try – your taste buds will thank you!

Classic Egg Custard Pie

Classic Egg Custard Pie

4.6 from 1871 votes

A smooth, creamy custard filling baked in a flaky pie crust. This old-fashioned dessert is simple to make and perfect for any occasion.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Pie Crust

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

For the Custard Filling

4 large eggs
1/2 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups whole milk
1/4 teaspoon ground nutmeg (for sprinkling)

👨‍🍳Directions

1Preheat oven to 425°F.
2In a large bowl, whisk together flour and salt.
3Cut in cold butter using a pastry blender or fork until mixture resembles coarse crumbs with some pea-sized butter pieces.
4Sprinkle ice water over mixture, 1 tablespoon at a time, stirring with a fork until dough just holds together.
5Shape dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll dough into a 12-inch circle about 1/8-inch thick.
7Gently transfer dough to a 9-inch pie dish, pressing it into the bottom and up the sides.
8Trim excess dough, leaving a 1-inch overhang, then fold under and crimp edges.
9Place crust in freezer for 15 minutes to firm up.
10Line the chilled crust with parchment paper and fill with pie weights or dried beans.
11Bake at 425°F for 15 minutes.
12Remove parchment and weights, then bake for another 5 minutes until crust is lightly golden.
13Reduce oven temperature to 325°F.
14While crust bakes, prepare filling.
15In a medium bowl, whisk eggs until frothy.
16Add sugar, salt, and vanilla, whisking until smooth.
17Gradually whisk in milk until fully combined.
18Pour custard mixture into the warm pre-baked crust.
19Sprinkle nutmeg evenly over the top.
20Place pie on a baking sheet and bake at 325°F for 40 to 45 minutes.
21The custard is done when the center is just set but still jiggles slightly when gently shaken.
22A knife inserted near the edge should come out clean.
23Cool completely on a wire rack, then refrigerate for at least 2 hours before serving.

🔧Equipment

9-inch pie dish
Mixing bowls
Whisk
Rolling pin
Measuring cups and spoons
Pastry blender or fork
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 16g💛Saturated Fat: 9g❤️Cholesterol: 145mg🧂Sodium: 320mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 18g🥩Protein: 8g

📝Notes

For a richer flavor, use half-and-half instead of whole milk. To prevent a soggy crust, always pre-bake the crust before adding the custard. Let the pie cool slowly to avoid cracking.

Watch Video Of How Classic Egg Custard Pie Works

This egg custard pie recipe is always a good idea for any occasion – whether you’re hosting guests or just need something comforting on a weeknight. The best part?

It’s actually pretty healthy compared to other desserts, thanks to the use of eggs and pastry instead of heavy cream or sugar. And let me tell you, this pie freezes beautifully – just thaw it overnight in the fridge and reheat it in the oven when you’re ready.

❓ Frequently Asked Questions About Egg Custard Pie

Q: What type of pastry should I use for this egg custard pie recipe?

A: You can use either all-butter or shortcrust pastry – both work well. If you’re using all-butter pastry, make sure to keep it cold so it doesn’t become too soft and difficult to work with.

Q: Can I make this pie ahead of time?

A: Yes, you can definitely make the filling ahead of time – just refrigerate it until you’re ready to assemble the pie. Keep in mind that the filling will thicken as it cools, so give it a good stir before adding it to the pastry.

Q: Do I need to blind bake the pastry before adding the filling?

A: It’s not strictly necessary, but if you want to ensure that your pastry doesn’t become soggy after baking, yes – go ahead and blind bake it for 10-15 minutes before adding the filling.

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

A: Store leftover pie in an airtight container at room temperature for up to two days or freeze it for up to three months.

Q: Can I make individual-sized pies using this recipe?

A: Yes, simply divide the filling among individual-sized pastry cups and bake until golden brown.

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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