Egg Custard Pie Recipe

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.

Prep Time10

Cook Time55

cooling30

Total Time1 35

Course: Dessert

Cuisine: American, French

Keyword: bakery recipe, easy recipe, holiday dessert, Pie dough, summer dessert

Servings: Servings, 1 9-inch pie

Calories: 249kcal

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Kitchen Essentials

Fluted Pie Pan

Mini Pie Pans

Ruffle Pie

Pie Weights

Pie Shield

Paper Pie Mold

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Ingredients

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

Instructions

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.
1 Pie Crust
In a large bowl or a blender combine the eggs, sugar, salt, vanilla, nutmeg, and whole milk or half and half.
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
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.

Notes

There is a short video for this recipe

Recipe Pro-Tips

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.

Nutrition