Egg Custard Pie
on Jun 28, 2022
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This homemade egg custard pie is creamy and delicious. It’s a Southern classic that’s a welcome addition to any meal.
Make this delicious egg custard pie the next time you’re hosting a party. The instructions are easy to follow and you’ll love how great it turns out.
What Is Egg Custard Pie?
Egg custard pie is creamy pie served in a traditional flour crust. The custard is typically made with eggs, milk, butter, sugar and flour, and is flavored with vanilla and nutmeg.
Ingredients You’ll Need
- all-purpose flour
- granulated sugar
- salt
- unsalted butter
- cold water
- eggs
- whole milk
- salted butter
- vanilla extract
- ground nutmeg
How to Make Egg Custard Pie
Step 1: Make the Crust
- In a medium bowl, add the flour, sugar and salt and whisk together to combine.
- Add the butter cubes to flour and use a pastry blender to cut the butter into the flour mixture until it resembles large crumbs.
- Slowly add the cold water to the flour until a ball of dough forms. Start with a 1/4 cup and add a little more water if needed. Knead the dough quickly to bring it together. Don’t worry if there is flour left in the bowl.
- Form the dough into a ball and cover tightly with plastic wrap. Place in the fridge for 45-55 minutes to rest.
Step 2: Make the Filling
- Add the milk and butter to a medium saucepan over medium low heat. When the butter has melted, remove from the heat and allow the mixture to cool to room temperature.
- While the mixture cools, whisk together the eggs, sugar, flour, vanilla and nutmeg in a medium bowl and set aside. Whisk in the milk butter mixture until smooth.
Step 3: Bake Egg Custard Pie
- Preheat the oven to 425°F.
- Remove the dough from the fridge and add a bit of flour to a working surface. Using a rolling pin, quickly roll the dough out to about a 1/4-1/3 inch thickness and place in a pie plate.
- Line the dough with parchment paper and add pie weights to the crust. Bake for 10 minutes.
- Remove the pie crust from the oven and reduce the heat to 325°F.
- Carefully pour the filling into the pie crust. Brush the crust with an egg wash (one egg and one teaspoon of water whisked together) and bake for 45-55 minutes or until the center of the pie jiggles just slightly. Sprinkle with additional nutmeg and serve. Note that if the crust browns too quickly, add some foil to the outside of the pie or use a pie shield to prevent it from becoming too brown.
Tips and Tricks
- Be sure to have all of the refrigerated ingredients at room temperature before starting. This will ensure that the custard sets properly.
- Carefully pour the egg mixture into the pie crust to avoid splashing, spilling, and air pockets.
- Don’t over-bake the pie. It should still be a little jiggly in the center when it’s removed from the oven.
- Let the pie fully chill before slicing. This will let the custard completely set. Egg custard pie is best served when chilled.
How to Store Egg Custard Pie?
Egg custard pie should always be stored in the fridge. Place any leftovers in an airtight container and store in the fridge for up to four days. Because custard doesn’t freeze well, it is not recommended to freeze egg custard pie.
Why Is My Egg Custard Pie Runny?
The pie may have too much milk or the eggs may not have fully cooked. Be sure to beat the egg mixture very well and bake for the recommended amount of time or until the pie is still a bit jiggly in the center.
Why Does My Custard Pie Taste Like Eggs?
Custards made with egg yolks and cream instead of whole eggs and milk can taste overly eggy. Be sure to use whole eggs and milk as per the recipe.
What Kind Of Milk Do You Use For Custard Pie?
We recommend using whole milk for the best flavor and texture. Plant-based milk isn’t recommended because it can affect the delicate taste of the pie.
Egg Custard Pie Recipe
Ingredients
For the Crust
- 1 1/4 cup all-purpose flour
- 1 tsp granulated sugar
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cut into cubes
- 1/4 cup cold water, add more if needed
For the Filling
- 3 large eggs, room temperature
- 1 cup whole milk, room temperature
- 4 tbsp salted butter
- 1 cup granulated sugar
- 1 1/2 tbsp all-purpose flour
- 1 1/2 tsp vanilla extract
- 1/4 tsp ground nutmeg
Instructions
For the Crust
- In a medium bowl, add the flour, sugar and salt and whisk together to combine.
- Add the butter cubes to flour and use a pastry blender to cut the butter into the flour mixture until it resembles large crumbs.
- Slowly add the cold water to the flour until a ball of dough forms. Start with a 1/4 cup and add a little more water if needed. Knead the dough quickly to bring it together. Don’t worry if there is flour left in the bowl.
- Form the dough into a ball and cover tightly with plastic wrap. Place in the fridge for 45-55 minutes to rest.
For the Filling
- Add the milk and butter to a medium saucepan over medium low heat. When the butter has melted, remove from the heat and allow the mixture to cool to room temperature.
- While the mixture cools, whisk together the eggs, sugar, flour, vanilla and nutmeg in a medium bowl and set aside. Whisk in the milk butter mixture until smooth.
Bake Egg Custard Pie
- Preheat the oven to 425°F.
- Remove the dough from the fridge and add a bit of flour to a working surface. Using a rolling pin, quickly roll the dough out to about a 1/4-1/3 inch thickness and place in a pie plate.
- Line the dough with parchment paper and add pie weights to the crust. Bake for 10 minutes.
- Remove the pie crust from the oven and reduce the heat to 325°F.
- Carefully pour the filling into the pie crust. Brush the crust with an egg wash (one egg and one teaspoon of water whisked together) and bake for 45-55 minutes or until the center of the pie jiggles just slightly. Sprinkle with additional nutmeg and serve. Note that if the crust browns too quickly, add some foil to the outside of the pie or use a pie shield to prevent it from becoming too brown.
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
Hi Izzy…I just finished eating the first slice of this egg custard recipe. It’s good, really good w/ a scoop if ice cream. I’ve recently made a different recipe that called for more eggs and milk which was also good. However, I think, from a cost savings (which everyone needs now a days) your recipe is the best way to go. The other recipe was a little richer in taste but not enough to warrant making it over ur recipe. Your recipe is very good and I thank u for sharing.