Homemade Egg Custard Pie Recipe

This egg custard pie is creamy, sweet, and tastes like pure nostalgia. Silky smooth custard with a hint of nutmeg in a flaky crust - it's timeless comfort in every bite.

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There's something timeless about a slice of homemade egg custard pie. That silky smooth filling with the hint of nutmeg on top takes me straight back to my grandmother's kitchen. She made this every Sunday, and the whole house would smell like vanilla and warm sugar.

This old fashioned egg custard pie is one of those recipes that never goes out of style. It's simple, comforting, and tastes like a warm hug. Just a handful of basic ingredients and you've got a dessert that makes everyone happy.

Why You'll Love This Egg Custard Pie

This is the best egg custard pie recipe because it's foolproof and incredibly creamy. The texture is silky smooth, not too sweet, and has that classic vanilla flavor everyone loves. My sister says it reminds her of childhood, and my husband can eat half a pie in one sitting. It's perfect for holidays, Sunday dinners, or anytime you want something nostalgic. Plus, this easy egg custard pie uses ingredients you probably already have in your fridge. No fancy techniques, no complicated steps, just pure comfort food that tastes amazing every single time.

What You'll Need

You only need a few simple pantry staples to make this classic dessert. Most of these ingredients are kitchen basics you likely have on hand right now.

Main Ingredients

• Unbaked pie crust
• Large eggs
• Whole milk
• Granulated sugar
• Vanilla extract
• Ground nutmeg
• Salt
• Unsalted butter

Optional Extras

You can add a pinch of cinnamon for extra warmth, use half-and-half instead of milk for a richer custard, or sprinkle extra nutmeg on top before baking for a bolder flavor.

Check the recipe card for exact amounts and full instructions.

How to Make Egg Custard Pie

Prepare the Crust

Fit your unbaked pie crust into a 9-inch pie pan and crimp the edges. Prick the bottom lightly with a fork to prevent bubbling. This simple prep ensures a perfect base for your creamy filling.

Mix the Custard

Whisk together eggs, sugar, and salt in a large bowl until well combined. Don't overbeat, just mix until everything is smooth and the sugar starts to dissolve.

Add Milk and Vanilla

Slowly pour in the milk and vanilla extract while whisking constantly. This gradual mixing prevents lumps and creates that silky texture. My mom taught me this trick years ago.

Dot with Butter

Pour the custard mixture into your prepared pie crust. Drop small pieces of butter on top of the filling. The butter melts during baking and adds richness to every bite.

Q: Why does my custard pie crack on top?
Overbaking is usually the culprit. The custard is done when the edges are set but the center still jiggles slightly. It will firm up as it cools, so don't wait for it to be completely solid in the oven.

Add Nutmeg

Sprinkle ground nutmeg generously over the top of the custard. This is the signature look and flavor of classic egg custard pie. Don't skip it, the nutmeg makes the whole thing special.

Bake Low and Slow

Bake at 350°F for about 45-50 minutes until the custard is just set with a slight wobble in the center. The low temperature prevents curdling and gives you that perfect creamy texture throughout.

Ingredient Substitutions & Variations

Use evaporated milk instead of whole milk for an even creamier texture. Swap the pie crust for a graham cracker crust if you want something different. For a coconut custard pie variation, add a cup of sweetened shredded coconut to the filling. Want less sweetness? Cut the sugar down by a quarter cup.

Storage & Reheating Instructions

Store your egg custard pie covered in the refrigerator for up to 3 days. The custard stays perfectly creamy when chilled. You can serve it cold straight from the fridge or let it come to room temperature for about 30 minutes before serving. Don't freeze custard pie, the texture changes too much when thawed.

What to Serve With Egg Custard Pie

This homemade custard pie is perfect on its own, but it's also amazing with a dollop of whipped cream or fresh berries on the side. Serve it after Sunday dinner, bring it to holiday gatherings, or enjoy a slice with your afternoon coffee. It pairs beautifully with tea too. My family loves it for Thanksgiving and Christmas alongside pumpkin and pecan pie.

FAQs About Egg Custard Pie

More Recipes You'll Love

If you're into classic comfort desserts like this, you'll want to check out more traditional pie recipes. This egg custard pie fits perfectly in the Dessert and pie recipes category where you'll find tons of timeless favorites.

Made it your way? I'd love to see it! Tag @AlianaRecipes on Pinterest and show off your delicious version.

Homemade Egg Custard Pie Recipe

5 from 1 vote

Aliana Recipes

This egg custard pie is creamy, sweet, and tastes like pure nostalgia. Silky smooth custard with a hint of nutmeg in a flaky crust - it's timeless comfort in every bite.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Cooling Time 1 hour hr

Total Time 2 hours hrs 5 minutes mins

Servings:8 slices

Course:Dessert

Cuisine:American, Comfort Food, Southern

Calories:295kcal

Cost:$6.00

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 9- inch unbaked pie crust Store-bought or homemade
• 4 large eggs Room temperature works best
• ⅔ cup granulated sugar For sweetness
• ¼ teaspoon salt Enhances flavor
• 2 ½ cups whole milk Can use evaporated milk for richer texture
• 1 teaspoon vanilla extract Pure vanilla recommended
• 2 tablespoons unsalted butter Cut into small pieces
• ½ teaspoon ground nutmeg For topping, essential
• ¼ teaspoon ground cinnamon Optional, for extra warmth

Equipment

• 1 9-inch pie pan For holding the crust and custard
• 1 Large mixing bowl To mix the custard filling
• 1 Whisk To blend eggs, milk, and sugar smoothly
• 1 Fork To prick the pie crust before filling
• 1 Oven To bake at 350°F for 45-50 minutes

Method

 

1. Preheat oven to 350°F. Fit unbaked pie crust into a 9-inch pie pan and crimp edges. Prick bottom lightly with a fork.
2. Whisk together eggs, sugar, and salt in a large bowl until well combined and smooth. Don't overbeat the mixture.
3. Slowly pour in milk and vanilla extract while whisking constantly to prevent lumps. Mix until everything is well blended and silky.
4. Pour custard mixture into prepared pie crust. Drop small pieces of butter on top of the filling for extra richness.
5. Sprinkle ground nutmeg generously over the top of the custard. This is the signature flavor and look of classic custard pie.
6. Place pie on lower oven rack and bake for 45-50 minutes until edges are set but center still has a slight wobble when gently shaken.
7. Remove from oven and let cool completely at room temperature before slicing. The custard will continue to set as it cools perfectly.

Nutrition

Serving: 125gCalories: 295kcalCarbohydrates: 35gProtein: 7gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4.5gCholesterol: 125mgSodium: 220mgPotassium: 145mgFiber: 0.5gSugar: 24gVitamin A: 520IUVitamin C: 0.5mgCalcium: 110mgIron: 0.8mg

Notes

The secret to perfect egg custard pie is baking it low and slow until just set with a slight wobble in the center. Don't skip the nutmeg on top - it's what makes this pie classic. Best served at room temperature or chilled.

Pairing

These are my favorite dishes to serve with Egg Custard Pie Recipe:

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