This egg custard pie recipe is perfect for an everyday dessert or a special occasion elegant dessert. The best part, it’s simple to make. All you need are a few basic ingredients, and in no time, you’ll have a delicious dessert that the whole family will love.
Is there anything more comforting than a slice of pie?
The best part is that it’s really easy to make – you only need a handful of ingredients. Plus, it’s the perfect thing to enjoy with a cup of coffee or tea. So why not give it a go today? You won’t be sorry.
Whether you call it egg custard pie, pot de crème, or just a rich and creamy dessert, this recipe is sure to please. A simple homemade pie crust or store-bought pie crust is filled with a decadent custard mixture of eggs, milk, sugar, and vanilla, then baked until golden brown.
Serve this delicious treat cold or at room temperature for an anytime dessert that everyone will love. Enjoy!
Pie Crust Recipe with Crisco
This is a favorite pie crust recipe. It turns out with a flaky pie crust just perfect for this simple custard filling. Oh, and there is only the bottom crust needed for this pastry.
1 cup plus 1 tablespoon all-purpose flour
½ teaspoon salt
1/3 cup cold shortening
2 to 4 tablespoons ice-cold water
Almond Flour Pie Crust Recipe
Follow the same instructions for making a pie crust recipe. The only difference is the baking time. Often this pie crust will take a few minutes longer to pre-bake than a crust made with all-purpose flour. Once your crust is pre-baked, proceed with the rest of the vanilla custard pie recipe.
1 cup plus 1 tablespoon almond flour
½ teaspoon salt
1/3 cup cold shortening
2 to 4 tablespoons ice-cold water
Instructions for Making a Pie Crust Recipe
In medium bowl, mix flour and salt.
Add the shortening to the flour mixture. Use a pastry cutter or a food processor to incorporate the ingredients until you see that the mixture looks rather crumbly.
Next, add two of the tablespoons of water and blend the ingredients together. Add 1 to 2 tablespoons more water as needed until the mixture barely holds together when you squeeze a handful together. Another sign that the pastry is moist enough, the pastry will start to come together and leave the sides of the bowl.
Gather the pie dough into a ball shape and flatten it a bit on a sheet of plastic wrap. Wrap the pie dough and place in the refrigerator for about 30 minutes to let the dough firm up a bit. (This will assure a flaky pie shell).
Roll pastry using a rolling pin to the size needed on a floured surface (about 12″ for a 9″ pie). Place it in a pie dish, flute the edges, and pre-bake while you are preparing your creamy custard filling.
How to Pre-Bake a Pie Crust
When you have a liquid filling for a pie, one way to assure that the pie crust is flaky and not soggy is to pre-bake the crust. While this recipe can be made with an unbaked pie crust, it might not be as nice a pie shell as you would like.
Heat the oven to 375 degrees Fahrenheit line the crust with a piece of parchment paper or aluminum foil. Add pie weights or dried beans. Place in the oven and bake for 10 minutes. Remove the weights and lining and bake another 2 minutes, just until the edges of the crust become a bit tan in color.
Set the crust aside until the custard filling is ready.
How Do You Make the Old-Fashioned Egg Custard Pie?
1 Pie Crust make your own or use a store-bought crust and Eggs, Granulated Sugar, Salt, Nutmeg, Vanilla, Milk or half and half.
Preheat the oven to 350 degrees Fahrenheit.
I like to pre-bake pie crust. This way, the bottom of the crust does not get soggy from the vanilla custard filling.
In a large bowl or a blender combine the eggs, sugar, salt, vanilla, nutmeg, and whole milk or half and half.
Pour egg mixture into pie crust.
Bake for 45 minutes. A butter knife inserted in the center should come out clean. The center of the pie will look a bit watery and jiggle when the pie is gently moved. This will set up as the pie cools. If you bake it too long, the pie will become watery.
Serve this pie slightly warm or cold. Make sure to let the pie cool on a wire rack to room temperature before serving so the custard filling has enough time to fully set up.
Optional. Sprinkle on a little bit of nutmeg if desired or serve with whipped topping or ice cream for a nice finish.
Baked custard is a traditional holiday dessert. It’s found at every special occasion, and it seems like everyone knows how to make them, but there are some tricks that can help you out if your pie doesn’t turn out as planned.
Blind Bake the Pie Crust. For me, a crispy crust is a must have for a custard pie. Therefore, it is necessary to pre-bake the pie shell. When pre-baking the pie crust, line the unbaked pie crust with a piece of parchment paper and add pie weights. This will help the pie shell keep its shape during baking.
Prevent spilling the custard filling. Place the pie plate on the oven rack and pour the egg mixture into the pie shell. Then just slide the oven rack into place.
How to Tell if Custard Pie is Done
Don’t over bake a custard pie. If you do, it can become watery. For best results bake until the center is slightly jiggly yet. A butter knife inserted halfway between the center and the sides of the pie pan should come out clean.
If your pie crust edges become too dark, cover them with a pie shield or a 2-inch strip of foil to prevent further browning.
For a smooth silky texture and full rich flavor, I like to use whole milk or half-and-half for this recipe as it really amps up the rich and creamy flavor of this simple pie recipe.
The pie will continue to set up as it cools.
How to Store This Creamy Custard Pie?
Since this pie has eggs and dairy, it is essential that this pie is stored in a refrigerator. Just cover the pie with plastic wrap or foil and place in the refrigerator.
It will last up to 4 days. Serve this pie warm at room temperature or cold straight from the refrigerator.
If you love a simple dessert recipe like this one, here are a few other delicious dessert recipes that are perfect any time of year.
Crepes are thin and delicate French-style thin pancakes that are irresistible. A crepe is like a thin pancake.
Don’t like soggy crusts? Skip the pie crust and make a crustless rhubarb pie.
This easy fresh strawberry pie can make any day feel like a sunny summer day.
Egg Custard Pie Recipe
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- 1 Pie Crust make your own or use a store-bought crust
- 4 Large Eggs
- 2/3 Cup Granulated Sugar
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Nutmeg
- 1 Teaspoon Vanilla
- 2 2/3 Cup Whole Milk or half and half
- Preheat the oven to 350 degrees Fahrenheit.
- I like to pre-bake pie crust. This way, the bottom of the crust does not get soggy from the vanilla custard filling.
- In a large bowl or a blender combine the eggs, sugar, salt, vanilla, nutmeg, and whole milk or half and half.
- Pour egg mixture into pie crust.
- Bake for 45 minutes. A butter knife inserted in the center should come out clean. The center of the pie will look a bit watery and jiggle when the pie is gently moved. This will set up as the pie cools. If you bake it too long, the pie will become watery.
- Serve this pie slightly warm or cold. Make sure to let the pie cool on a wire rack to room temperature before serving so the custard filling has enough time to fully set up.
- Optional. Sprinkle on a little bit of nutmeg if desired or serve with whipped topping or ice cream for a nice finish.