simple egg custard pie recipe

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

I’ve always been fascinated by the simplicity and elegance of egg custard pie. This classic dessert has its roots in medieval Europe, where it was known as ‘plum pudding.’

The original recipe called for a mixture of eggs, sugar, and milk to be baked in a pastry crust. Over time, the filling evolved to include cream and flavorings like vanilla and citrus.

Today, egg custard pie is a staple at family gatherings and special occasions. My kids love helping me make it, and I appreciate how easy it is to customize with different flavors and toppings.

What I love most about this recipe is the way it makes me feel like I’m giving my family a taste of tradition and warmth. There’s something comforting about serving a homemade pie that’s been passed down through generations.

When I take a bite of the warm, flaky crust giving way to the creamy, sweet filling, I feel like I’m experiencing a piece of history. This pie is more than just a dessert – it’s an experience that connects me to my past and to the people I share it with.

In many ways, making this pie is like baking love into every slice. It’s a feeling that never gets old, and one that I’m happy to share with my loved ones every chance I get.

Simple Egg Custard Pie

4.7 from 1946 votes

A classic and creamy egg custard pie with a flaky crust, perfect for a comforting dessert. This recipe is a must-try for any occasion.

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
1/4 tsp ground nutmeg

👨‍🍳Directions

1In a large mixing bowl, combine flour and salt.
2Add the cold, cubed butter and use your fingers to work it into the flour until the mixture resembles coarse crumbs.
3Gradually add ice-cold water, one tablespoon at a time, mixing just until the dough comes together.
4Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
5Preheat oven to 425°F (220°C).
6On a lightly floured surface, roll out the chilled dough to a 12-inch circle.
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 overhang.
9Crimp the edges with your fingers or a fork.
10Line the crust with parchment paper and fill with pie weights or dried beans.
11Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 5-7 minutes, or until the crust is lightly golden.
12In a medium saucepan, heat the milk over medium heat until it just begins to simmer.
13Remove from heat and set aside.
14In a separate bowl, whisk together sugar, salt, eggs, egg yolk, vanilla extract, and nutmeg until well combined.
15Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking.
16Strain the mixture through a fine-mesh sieve into a clean bowl.
17Reduce the oven temperature to 350°F (175°C).
18Pour the custard filling into the pre-baked pie crust.
19Sprinkle the top with a pinch of ground nutmeg.
20Place the pie on a baking sheet and bake 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 gently shaken.
22If the edges of the crust begin to brown too quickly, cover them with aluminum foil.
23Remove the pie from the oven and let it cool on a wire rack for at least 2 hours.
24This allows the custard to set completely.
25Serve chilled, garnished with a dollop of whipped cream or a sprinkle of powdered sugar, if desired.

🔧Equipment

Mixing bowl
Pie dish
Rolling pin
Whisk
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 texture, you can strain the custard mixture through a fine-mesh sieve before pouring it into the pie crust. Be careful not to overbake the custard, as it can become rubbery.

I always make sure to have extra slices on hand for unexpected guests or when my kids ask for seconds (which happens often).

This simple yet elegant dessert has become a staple in our household for its ease of preparation and delicious flavor.

Whether you’re celebrating a special occasion or just want a comforting treat after dinner, egg custard pie never fails to impress.

❓ Frequently Asked Questions About Egg Custard Pie

Q: What type of pastry is best for an egg custard pie?

I recommend using a homemade or store-bought all-butter pastry dough for the best flavor and texture.

Q: Can I use a different type of milk in this recipe?

Yes, you can substitute the milk with almond milk or another non-dairy milk if you prefer.

Q: How do I prevent the filling from curdling?

Making sure the eggs are at room temperature before using them will help prevent curdling.

Q: Can I make individual servings of egg custard pie?

You can bake individual portions in ramekins or small ceramic dishes for a fun presentation.

Q: Is it safe to eat raw eggs in this recipe?

No, it’s not recommended to consume raw eggs due to the risk of salmonella; instead, cook them briefly in a saucepan over low heat before adding them to the filling.

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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