Name: Egg Custard Pie Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 unbaked 9-inch pie crust; 3 large eggs; 1 cup whole milk; 1 cup heavy cream; ¾ cup granulated sugar; 1 teaspoon vanilla extract; ¼ teaspoon ground nutmeg; pinch of salt

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There’s something irresistibly comforting about Egg Custard Pie. With its silky, creamy filling and delicate hint of nutmeg nestled in a buttery crust, every bite is welcoming and nostalgia-inducing. Whether you remember it from family holiday tables or are discovering its charm for the first time, this classic dessert transforms humble kitchen staples into a memorable treat. Lightly sweet, perfectly set, and with a subtle vanilla aroma, Egg Custard Pie is the kind of recipe you’ll want to share—and return to—again and again.

Ingredients You’ll Need

Egg Custard Pie only calls for a handful of simple ingredients, but each one plays a starring role, from creating the custard’s velvety texture to building aromatic warmth. Using quality basics helps each flavor shine, making this pie a true celebration of simplicity.

1 unbaked 9-inch pie crust: Choose your favorite store-bought or homemade crust to cradle the luscious custard filling.
3 large eggs: Eggs are the backbone of the custard, giving the pie its classic silky set.
1 cup whole milk: This brings a gentle richness and helps balance the pie’s creamy consistency.
1 cup heavy cream: Heavy cream is the secret to a luxurious, melt-in-your-mouth texture.
¾ cup granulated sugar: Just the right amount to sweeten the filling without overwhelming it.
1 teaspoon vanilla extract: A splash of vanilla ties the flavors together and infuses gentle warmth.
¼ teaspoon ground nutmeg: Nutmeg is the classic finishing touch, adding a cozy aroma and enticing top layer.
Pinch of salt: A pinch brightens and rounds out all the flavors beautifully.

How to Make Egg Custard Pie

Step 1: Preheat and Prepare

To set yourself up for pie success, start by preheating your oven to 350°F. This ensures your Egg Custard Pie bakes gently and evenly. Place your unbaked 9-inch pie crust into a pie dish and set it on a baking sheet—this makes it much easier to transport to and from the oven and catches any gentle spills.

Step 2: Whisk the Custard

In a large mixing bowl, add the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground nutmeg, and a pinch of salt. Whisk everything together until the mixture is smooth, well combined, and a bit frothy. You want the sugar to dissolve completely and the eggs fully incorporated, so don’t be shy with your whisking—it’s what leads to the custard’s signature silky bite.

Step 3: Assemble the Pie

Carefully pour the whisked custard mixture into your prepared pie crust. If you want an extra touch of flavor and aroma, sprinkle a bit more nutmeg (or even a dash of cinnamon) on top. This little step gives the pie’s surface a gorgeous, speckled finish.

Step 4: Bake to Perfection

Slide the baking sheet into the oven and bake your Egg Custard Pie for 45 to 50 minutes. The custard is ready when the edges are set but the center still has a gentle jiggle—this means it will be lusciously creamy when it cools. If you’re unsure, you can insert a thin knife near the center; it should come out mostly clean, with just a tiny bit of custard clinging to it.

Step 5: Cool and Chill

Remove the pie from the oven and allow it to cool completely at room temperature—this helps keep the custard set and prevents cracks. Once cooled, transfer the pie to the refrigerator for at least 2 hours to let it fully chill and develop its classic, sliceable texture. Patience is hard here, but completely worth it for that first creamy, dreamy forkful!

How to Serve Egg Custard Pie

Garnishes

Keep things classic with a whisper of grated nutmeg or cinnamon right before serving—this not only boosts aroma but makes each slice look inviting and homey. You can also add a dollop of freshly whipped cream or a dusting of powdered sugar for a festive finish.

Side Dishes

Egg Custard Pie is undeniably the star, but a side of fresh mixed berries or macerated strawberries adds a lively touch of color and a bright burst of flavor. If you’re serving for brunch, offer alongside coffee or a strong black tea to balance the richness of the custard.

Creative Ways to Present

For a special occasion, consider serving Egg Custard Pie as mini tarts or cutting slices into elegant triangles and garnishing each with edible flowers. A light drizzle of caramel sauce or a splash of fruit coulis underneath each slice takes things from everyday comfort to restaurant-worthy in a pinch.

Make Ahead and Storage

Storing Leftovers

Simply cover the cooled Egg Custard Pie with plastic wrap or foil, then keep it in the refrigerator. Properly stored, it will stay creamy and delicious for up to 3 days—though it rarely lasts that long!

Freezing

Need to make the pie ahead? Let it cool fully, then wrap it tightly (either whole or in slices) in both plastic wrap and foil. Freeze for up to 2 months. To thaw, let it sit in the refrigerator overnight for the best texture.

Reheating

If you prefer Egg Custard Pie just a touch warm, pop an individual slice in the microwave for 10 to 15 seconds. To reheat larger portions, warm briefly in a 300°F oven until just heated; over-warming can change the custard’s texture, so keep a close eye.

FAQs

Can I use a store-bought pie crust for Egg Custard Pie?

Absolutely! Store-bought crusts are a fantastic time-saver and work beautifully for this recipe, delivering reliably tender and flaky results without the fuss of making dough from scratch.

Why is my custard pie watery or not set?

If your Egg Custard Pie turns out watery, it may have been underbaked, or the oven temperature was too low. Make sure to bake until the edges are set but the center still has a gentle jiggle; over-mixing or not chilling long enough can also affect the final texture.

Is it possible to make Egg Custard Pie dairy-free?

Traditional Egg Custard Pie relies on dairy for its signature creaminess, but you can experiment with full-fat coconut milk or a combination of non-dairy milks for a different twist. Keep in mind, the flavor and texture will change a bit, but you’ll still get a lovely sliceable custard.

Can I add other flavors or spices?

Definitely! While classic nutmeg and vanilla are traditional, you can add a sprinkle of cinnamon, orange zest, or even a splash of almond extract to the filling. Just remember, a little goes a long way with spices and extracts in this delicate dessert.

How do I prevent my pie crust from getting soggy?

Placing your pie on a preheated baking sheet helps the bottom of the crust set quickly. You can also brush the unbaked crust with a thin layer of beaten egg white and briefly pre-bake (blind bake) for about 5 minutes before pouring in the custard.

Final Thoughts

Nothing beats the classic comfort of a perfectly made Egg Custard Pie, with its creamy center and sweet, spiced flavor. If you haven’t yet added this old-fashioned favorite to your dessert lineup, I can’t encourage you enough to give it a try—you might just discover a new family tradition.

Egg Custard Pie Recipe

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4.6 from 9 reviews

Author: admin
Total Time: 1 hour
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the creamy and comforting delight of Egg Custard Pie. This classic dessert features a smooth custard filling nestled in a flaky pie crust, offering a perfect balance of sweetness and richness.

Ingredients

Scale

Pie Crust:

1 unbaked 9-inch pie crust

Custard Filling:

3 large eggs
1 cup whole milk
1 cup heavy cream
¾ cup granulated sugar
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg
pinch of salt

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Instructions

Preheat oven: Preheat the oven to 350°F.
Prepare custard: In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, nutmeg, and salt until smooth.
Fill pie crust: Pour the custard mixture into the unbaked pie crust.
Bake: Place the pie on a baking sheet and bake for 45–50 minutes until set around the edges but slightly jiggly in the center.
Cool and chill: Remove from the oven, cool completely, then chill in the refrigerator for at least 2 hours before serving.