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Egg custard pie slice being lifted on server showing thick creamy custard filling, flaky crust, caramelized nutmeg spice on top

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
Cook Time 50 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes
Servings:8 slices
Course:Dessert
Cuisine:American, Comfort Food, Southern
Calories:295kcal
Cost:$6.00
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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.