Egg Custard Pie is a classic southern-style dessert with a smooth, creamy filling and a buttery, flaky crust. It’s subtly sweet with hints of vanilla and nutmeg, making it a comforting treat that never goes out of style.
Why I Love This Recipe
I love how simple and nostalgic this recipe feels. It reminds me of homemade desserts shared after Sunday dinners or at potlucks. The texture is silky and rich, but the flavor is light enough to enjoy any time of day. Plus, it’s made with ingredients I usually already have on hand, which makes it an easy go-to whenever I want something sweet and satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Pie:
- Unbaked 9-inch pie crust
- Large eggs
- Granulated sugar
- Whole milk
- Vanilla extract
- Salt
- Ground nutmeg
Directions
- Prepare the crust:
I place my unbaked pie crust in a 9-inch pie plate and gently crimp the edges. To keep it from puffing up while baking, I poke a few holes in the bottom with a fork. - Make the custard:
In a large bowl, I whisk the eggs until smooth. Then I add sugar, salt, and vanilla extract, mixing well before slowly stirring in the milk to make a smooth custard mixture. - Assemble the pie:
I pour the custard into the pie crust and sprinkle a light dusting of ground nutmeg over the top. That little spice gives it a classic flavor and lovely aroma. - Bake:
I bake the pie at 350°F (175°C) for about 35 to 40 minutes. It’s ready when the edges are set and the center has just a slight jiggle. A knife inserted near the center should come out mostly clean. - Cool and serve:
I let the pie cool completely so the custard sets. It can be served chilled or at room temperature, depending on my mood.
Servings and Timing
- Servings: 8 slices
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Variations
- I sometimes use half-and-half or evaporated milk for a richer texture.
- A little cinnamon added with the nutmeg gives it a warmer spice profile.
- For a twist, I’ve added coconut flakes to the custard for a coconut custard pie variation.
- Using a graham cracker crust adds a nice texture contrast and a hint of sweetness.
Storage/Reheating
- Storage: I store leftovers in the fridge, covered, for up to 3 days.
- Reheating: I prefer to eat this pie cold or at room temperature, but if I want it warm, I heat slices gently in the microwave for 10–15 seconds.
- Freezing: I avoid freezing since the custard can get watery after thawing.
FAQs
Can I use low-fat milk?
I’ve tried it with 2% milk, and it works, but whole milk gives a creamier texture. I wouldn’t go lower than that for best results.
Do I need to blind bake the crust?
Not for this recipe. The custard filling bakes long enough that the crust bakes through without needing to pre-bake it.
Why is my custard runny?
It’s likely underbaked. I check that the center is just set and that a knife comes out clean near the middle.
Can I make this pie ahead?
Yes, I often make it a day ahead and store it in the fridge. It sets even better overnight and tastes great chilled.
How do I avoid bubbles in the custard?
I pour the filling gently into the crust and avoid over-whisking the eggs to reduce air bubbles in the mix.
Conclusion
Egg Custard Pie is the kind of dessert that feels like home. It’s easy to make, uses simple ingredients, and delivers a creamy, old-fashioned taste that’s just as good today as it was generations ago. Whether I serve it warm or chilled, it always brings comfort and satisfaction.
Print
Egg Custard Pie
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: Southern, American
- Diet: Vegetarian
Description
Egg Custard Pie is a smooth, creamy Southern dessert featuring a buttery, flaky crust and a lightly sweet vanilla custard filling with a hint of nutmeg. This classic recipe is simple to make with pantry staples and perfect for holidays, potlucks, or cozy family dinners.
Ingredients
- For the Pie:
- 1 unbaked 9-inch pie crust
- 3 large eggs
- 3/4 cup granulated sugar
- 2 1/2 cups whole milk
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp ground nutmeg
Instructions
- Prepare the crust: Place the unbaked pie crust into a 9-inch pie plate and crimp the edges. Use a fork to prick holes in the bottom to prevent puffing.
- Make the custard: In a bowl, whisk the eggs until smooth. Add sugar, salt, and vanilla extract, and mix well. Gradually stir in milk until the mixture is smooth.
- Assemble the pie: Pour the custard into the prepared crust. Lightly dust the top with ground nutmeg.
- Bake: Bake at 350°F (175°C) for 35–40 minutes, or until edges are set and the center jiggles slightly. A knife inserted near the center should come out mostly clean.
- Cool and serve: Allow the pie to cool completely before serving. Serve chilled or at room temperature.
Notes
- Use half-and-half or evaporated milk for a richer version.
- Add cinnamon with nutmeg for a warmer flavor.
- Coconut flakes can be added to make a coconut custard pie.
- A graham cracker crust offers a sweet, crunchy twist.
- Avoid over-whisking the custard to minimize bubbles.
