I still remember the first slice of Egg Custard Pie Recipe I ever had. My mom pulled it from the oven on a quiet Sunday, the top just golden, the kitchen filled with that sweet, nutmeg-laced warmth. One bite and I was hooked—smooth, simple, and full of comfort.
This Egg Custard Pie Recipe brings back that same feeling every time I make it. It’s made with everyday ingredients like milk, eggs, sugar, and a hint of vanilla. Nothing fancy—just old-fashioned flavor, the way recipes used to be. Like our cheesy bacon ranch pull-apart bread, it’s the kind of dish you make when you want to share a little warmth.
Table of Contents
Table of Contents
From Pantry to Pie Plate in No Time
Simple Ingredients Egg Custard Pie Recipe
You don’t need much to make this classic Egg Custard Pie Recipe just a few pantry staples and a little patience. Here’s what you’ll need:
- 1 unbaked pie crust
- 1 cup sugar
- 6 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon nutmeg
- 3 cups whole milk, room temperature
- ⅛ teaspoon nutmeg, for garnish
The whole milk keeps the texture rich but light. And a touch of nutmeg adds warmth without overpowering. If you’re baking more nostalgic recipes like our parmesan-crusted fish or creamy fish gratin, you’ll appreciate how this dessert brings balance to the table.
Step-by-Step: How to Make Egg Custard Pie Recipe
- Preheat your oven to 350°F. Lightly spray a 9½-inch pie pan with nonstick spray.
- Place the unbaked pie crust into the pan and press it gently against the sides.
- In a large bowl, whisk together sugar, eggs, nutmeg (¼ teaspoon), and vanilla for 2 minutes.
- Add the milk and whisk for 3 more minutes until smooth and combined.
- Pour the custard into the pie shell.
- Sprinkle the remaining ⅛ teaspoon nutmeg on top for that golden speckled finish.
- Bake for 1 hour and 15 minutes, or until the custard is set and slightly golden.
- Let it cool, slice, and serve as is—or chilled for a firmer texture.
This pie is as straightforward as it is nostalgic. No frills, no tricks—just old-fashioned comfort, done right.
How to Get It Just Right Every Time
The beauty of this Egg Custard Pie Recipe is how simple it is—but a few tips help you get that perfect creamy texture every time. The pie is done when the center jiggles slightly but isn’t liquid. Don’t overbake—custard keeps setting as it cools.
If the top starts to crack, it’s probably gone a few minutes too long. And always use room temperature eggs and milk so the custard blends smoothly.
Worried about size? If you only have a 9-inch pan instead of 9.5, just place a baking tray underneath in case it slightly overflows. Little tricks like that keep things easy—just like our taco cupcakes, it’s all about feeling confident in the kitchen.
Serve It Warm or Cold—It’s Always Cozy
This Egg Custard Pie Recipe is one of those rare desserts that tastes just as good chilled as it does warm. Fresh from the oven, it’s silky and soothing. Let it cool for at least 30 minutes before slicing, or chill it overnight for a firmer texture—both versions are delicious.
I love serving it with a dusting of cinnamon or a dollop of whipped cream on the side. For a sweet brunch spread, pair it with our slow cooker kielbasa and beans or something savory like garlic butter cheeseburger rollups.
Leftovers keep well in the fridge, loosely covered, for up to 3 days. The texture only gets better with time.
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FAQs Egg Custard Pie Recipe
I don’t have a 9.5-inch pie plate. Can I use a 9-inch pie pan instead?
Yes! You can use a 9-inch pan for this egg custard pie recipe. Just place a baking sheet underneath to catch any slight overflow, and bake as directed.
What is the difference between egg custard pie and custard pie?
Both pies are similar, but egg custard pie has a higher ratio of eggs to milk, making it firmer and richer. Traditional custard pies may be creamier or use evaporated milk.
What does egg custard pie taste like?
This pie has a sweet, creamy flavor with hints of vanilla and nutmeg. The texture is smooth and silky—like baked pudding in a flaky crust.
How do I know if my egg custard pie is done?
Your pie is done when the edges are set and the center has a gentle jiggle. Don’t worry—it will firm up as it cools.
Can you overcook custard pie?
Yes. Overcooking can make the custard watery or cause cracks. Stick to the time in this egg custard pie recipe, and remove it once the center jiggles slightly.
A Slice of Sweet Simplicity
Some recipes don’t need modern twists they just need to be remembered. This Egg Custard Pie Recipe is one of those sweet, timeless dishes that brings back everything I love about homemade comfort. It’s simple, it’s satisfying, and it tastes like something someone made just for you.
Whether you serve it warm with a cup of tea or cold from the fridge the next day, this pie is all heart. If you’re craving more cozy kitchen favorites, try our cheesy pull-apart bread or creamy fish gratin. They’re just as easy—and just as full of love.
Egg Custard Pie Recipe – Classic, Creamy Southern Comfort
Ingredients
- 1 unbaked pie crust
- 1 cup sugar
- 6 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon nutmeg
- 3 cups whole milk, room temperature
- ⅛ teaspoon nutmeg (for garnish)
Instructions
- Preheat oven to 350°F. Lightly spray a 9.5-inch pie pan.
- Place unbaked pie crust into the pan and press into shape.
- Whisk sugar, eggs, ¼ tsp nutmeg, and vanilla for 2 minutes.
- Add milk and whisk 3 more minutes until smooth.
- Pour mixture into pie shell evenly.
- Sprinkle ⅛ tsp nutmeg on top of custard.
- Bake for 1 hour 15 minutes, or until set.
- Let cool before slicing. Serve warm or chilled.
