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Easy Recipe for Egg Custard Pie

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slice of custard pie on server
This old-fashioned, classic Southern custard pie will leave your taste buds begging for seconds!
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Table of Contents
  1. Egg Custard Pie ingredients
  2. How To Make Custard Pie
  3. Custard Pie substitutions
  4. Egg Custard Pie Recipe Tips
  5. How To Serve Egg Custard Pie
  6. Egg Custard Pie Recipe Storage
  7. Easy Custard Pie Recipe FAQ
  8. More Recipes You'll Love
  10. Even More Recipes You'll Love

Custard pie is an old-fashioned, southern dessert that people have been making for nearly 200 years. With a buttery crust and an egg and milk-based custard filling – and a little bit of nutmeg sprinkled on top – this pie is smooth, silky, and ridiculously rich. This popular dessert recipe is always a big hit with guests!

close up shot of custard pie

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Egg Custard Pie ingredients

custard pie raw ingredients that are labeled

You’ll need:

  • 1 unbaked pie crust
  • 1 cup of sugar
  • 6 large eggs, having them at room temperature is a must
  • ¼ teaspoon of nutmeg
  • 2 teaspoons of vanilla 
  • 3 cups of whole milk, having it at room temperature is a must
  • ⅛ teaspoon of nutmeg, for garnish

How To Make Custard Pie

PREP: Ensure your eggs and milk are at room temperature.

STEP ONE: Preheat your oven to 350°F.

STEP TWO: Lightly spray a 9½-inch pie pan with nonstick spray.

STEP THREE: Place the unbaked pie crust in the pie pan, pressing the dough against the sides of the pie pan.

STEP FOUR: In a medium bowl, whisk together the sugar, room temperature eggs, ¼ teaspoon nutmeg, and vanilla for 2 minutes. Add room temperature milk and whisk the egg mixture for another 3 minutes until smooth.

process shot of ingredient being poured into mixing bowl

What To Do If You Have Lumps in Your Custard Mixture

Straining the Mixture: The egg and milk mixture should be perfectly smooth before it’s added to the pie shell.

Even with careful whisking, it’s possible for small lumps or bits of coagulated egg to form. These lumps can give the baked custard a texture that’s reminiscent of scrambled eggs.

Straining the custard mixture can help to eliminate these lumps and ensure a perfectly smooth custard. Here’s how to do it:

  1. Prepare a sieve: Choose a fine-mesh sieve that’s large enough to hold your custard mixture. Place the sieve over a large bowl to catch the strained mixture.
  2. Pour the mixture: After you’ve whisked your eggs, sugar, and milk together, slowly pour the mixture into the sieve.
  3. Strain the mixture: Use a spatula or the back of a spoon to gently press on any solids or lumps that collect in the sieve. This will help to push the liquid portion of the mixture through the sieve and into the bowl, leaving the lumps behind.
  4. Check the mixture: Look at the mixture that’s collected in the bowl. It should be smooth and free of lumps. If you see any remaining solids, you may want to strain the mixture a second time to ensure it’s as smooth as possible.
  5. Use the strained mixture: Now that your custard mixture is perfectly smooth, you can pour it into your pie shell and proceed with the recipe as directed.

STEP FIVE: Pour the mixture into the pie shell.

custard pie process shot of pie mixture being poured into pie shell

STEP SIX: Sprinkle the remaining ⅛ teaspoon of nutmeg lightly on top of the custard.

custard pie process shot of pie being sprinkled with nutmeg

STEP SEVEN: Bake for 1 hour and 15 minutes or until set. Don’t overcook it.

Custard pies are delicate and can easily be overcooked. That’s because custard pies are unique in that they don’t solidify completely until they’ve cooled.

When they’re fully baked, they should still have a slight wobble, or “jiggle,” in the center when the pan is gently shaken. This is because the eggs in the custard continue to cook and set as the pie cools.

To perform the jiggle test, open the oven door and gently shake the pie pan by lightly holding one edge. Be careful not to jostle it too much, as this could cause cracks in your custard.

You’re looking for a slight jiggle in the very center of the pie. The outer edges of the pie should be mostly set and not wobble much, if at all.

If the entire pie jiggles a lot, or if it sloshes around, it’s not done yet and needs more time in the oven. If there’s no jiggle at all, the pie may be overcooked, which can result in a texture that’s more like scrambled eggs than creamy custard.

Remember, it’s better to err on the side of slightly undercooking a custard pie. As it cools, the residual heat will continue to cook the custard to the perfect consistency.


You’ll be able to tell when your custard pie is done by doing a simple jiggle test. Try gently shaking the pie pan and if the center of the pie jiggles slightly, it’s done!

STEP EIGHT: Slice and serve. This pie tastes and cuts best when chilled.

Custard Pie substitutions

EVAPORATED MILK: I’ve seen some egg custard pie recipes made with evaporated milk or heavy cream. This makes the custard filling even richer. Feel free to substitute this for regular milk if you like your custard extra creamy and sweet.

PIE CRUST: You can either use a store-bought crust or you can make your own pie crust. Check out our favorite pie crust recipe here.

Egg Custard Pie Recipe Tips

When preparing a custard pie, it’s crucial to use room-temperature eggs and milk. Room-temperature ingredients blend more seamlessly, creating a smoother, more homogeneous mixture.

This is particularly important for a custard pie, where achieving a silky, smooth texture is key. Additionally, room-temperature eggs and milk contribute to even cooking, preventing the issue of an unevenly baked pie that’s overcooked on the edges and undercooked in the center.

Remember, baking is a science that requires precision. Small details, like the temperature of your ingredients, can significantly impact the final result.

So, for the perfect custard pie, take the extra time to bring your eggs and milk to room temperature before starting your recipe. This simple step can make the difference between a good pie and a great one.

How To Serve Egg Custard Pie

Homemade pies are so much better than store-bought, and this old-fashioned custard pie is no exception. Because of its light texture and sunny yellow color, it is an ideal summer dessert.

Add a bit of whipped cream on top of the pie and fresh berries, and a scoop of vanilla ice cream on the side.

For another custard recipe, check out our cream puff dessert, which is filled with a yummy custard inside a flaky puff pastry and topped with chocolate and whipped cream.

Our magic custard cake is truly amazing in the way the layers separate while baking.

For more delicious pie recipes, check out our jello pie, peanut butter pie, and chocolate pudding pie.

Egg Custard Pie Recipe Storage

IN THE FRIDGE: If you have leftovers, the cream pie will stay fresh, covered in plastic wrap or aluminum foil, in the refrigerator for 2-3 days. It’s best served cold.

IN THE FREEZER: This classic custard pie is ridiculously silky and creamy when it is freshly baked, but unfortunately, it is not one of those desserts you can freeze, defrost and enjoy later.

As with most dishes that contain dairy, when it is defrosted, the ingredients separate, and you lose that rich silky goodness that makes this recipe to die for!

custard pie in a clear round pan being served on white plates

Easy Custard Pie Recipe FAQ

I don’t have a 9.5-inch pie plate. Can I use a 9-inch pie pan instead?

If you don’t have a 9.5-inch plate, a 9-inch pie plate will work just fine.

What is the difference between egg custard pie and custard pie?

Egg custard pie and custard pie are two names for the same delicious, creamy type of pie.

What does egg custard pie taste like?

Egg custard pie has a velvety texture and sweet and creamy flavor.

How do I know if my egg custard pie is done?

You’ll know your custard pie is finished baking when the edges of the custard are firm and the center jiggles slightly.

Can you overcook custard pie?

A custard pie can be overbaked. Properly baked, the custard will just be barely set once finished, whereas overbaking will result in a soggy crust and scrambled eggs.

Should custard pie be jiggly?

A properly baked custard pie should have a slight jiggle to it.

What makes a custard pie watery?

A custard pie can be runny if there is too much milk or the eggs have been undercooked. You can solve the problem by adding a thickener in the form of a cornstarch slurry.

What are the types of custard pie?

Common varieties of custard pie include Chess Pie, Buttermilk Pie, and Pumpkin Pie.

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slice of custard pie on server

Easy Custard Pie Recipe

5 from 154 votes
This old-fashioned, classic Southern custard pie will leave your taste buds begging for seconds!
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings 8


  • 1 unbaked pie crust
  • 1 cup sugar
  • 6 large eggs room temperature
  • 2 teaspoons vanilla
  • ¼ teaspoon nutmeg
  • 3 cups whole milk room temperature
  • teaspoon nutmeg, garnish


  • Preheat oven to 350°F.
  • Lightly spray a 9½-inch pie pan with nonstick spray.
  • Place unbaked pie crust in pie pan, pressing dough against the sides of the pie pan.
  • Whisk together sugar, eggs, ¼ teaspoon nutmeg, and vanilla for 2 minutes. Add milk and whisk for another 3 minutes until smooth.
  • Pour mixture into pie shell.
  • Sprinkle the remaining ⅛ teaspoon nutmeg lightly on top of the custard.
  • Bake for 1 hour and 15 minutes or until set.
  • Slice and serve.



  • Using room-temperature eggs and milk help with even cooking.
  • You’ll be able to tell when it’s done by doing a simple jiggle test.  Try gently shaking the pie pan, and if the center of the pie jiggles slightly, it’s done!
  • This pie tastes and cuts best when chilled.
  • The eggs and milk should be at room temperature before baking. You’ll be able to tell when it’s done by doing a simple jiggle test.  Try gently shaking the pie pan, and if the center of the pie jiggles slightly, it’s done!


Calories: 300kcal | Carbohydrates: 40g | Protein: 8g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 132mg | Sodium: 173mg | Potassium: 187mg | Fiber: 1g | Sugar: 30g | Vitamin A: 326IU | Calcium: 126mg | Iron: 1mg
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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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    Recipe Rating


  1. carleen says

    Does the crust brown on the bottom with so much liquid baking in it? I have never made custard pie and hate soggy or doughy crusts. The pie looks delicious in the photo.

    • Layne Henderson says

      I haven’t made it like that, so I can’t say for sure how it would turn out! You could definitely try! Good luck 🙂

  2. Treena says

    5 stars
    I can’t wait to try this out! Reminds me of my childhood, my mom would always make custard with jello!

    • Layne Henderson says

      I haven’t tried that before – I think it would burn that because you put the crust in unbaked to bake along with the filling. If your crust was graham cracker or already baked, I think it would burn right up.

    • Kms says

      Yes, you most certainly can add it. I haven’t tried the cherries but I have tried the coconut. I do something different to my pie crust to keep it from being soggy by using a pastry brush to spread egg whites. It works really well.

    • Layne Henderson says

      You can make two 9-inch pies with this amount of filling, baking for 45 minutes to 1 hour. Or you can use one 10-inch pie pan as pictured with this filling, baking for 90 minutes.

  3. Erica says

    This pie looks so good! I love simple but delicious recipes. Thanks for sharing to Mix it up Monday. I am pinning this recipe for later.

  4. Theresa Clark says

    5 stars
    Can you add coconut to this? If so how much and when do you add it,I was thinking mix it in with eggs and milkt!?

    • Layne Kangas says

      I have never tried that, so I can’t speak for how it would turn out. I would assume you could add some with the milk and eggs but I cannot speak for the amount you’d need.

    • Tim says

      Sharon I tried to do a Graham cracker crust once the crust inverted came to the top, didn’t work so well, you could try a no bake custard filling

  5. Candy says

    Looks sooo yummy can’t wait to try. Do you think instead of pouring into a pie crust could I pour it over bread cubes. I haven’t found a custard bread recipe I have like yet. Thank you. Have a blessed day

    • Layne Kangas says

      Oh, that might be yummy! I have never tried it that way, so I can’t speak exactly for how it would turn out – I have always stuck strictly to my Nannie’s instructions! 🙂 If you try it, let me know! 🙂 Enjoy!!

      • DeAnn S Caylor says

        Yes on the cubed bread. Bread pudding. That is precisely how I make mine, except that I am heavy on the nutmeg and vanilla and I sometimes add plumped raisins. It will be DELICIOUS – carry on.

  6. Sandy says

    5 stars
    Excellent and simple base recipe, opportunity to be creative/ use what’s on hand. Had some 1% milk that needed to be used & just enough eggs… I opted for gluten free & skipped the crust. I actually reduced the sugar by 1/4 cup & didn’t miss it. Baked in 2 small (6X8?) glass pans in a water bath. Put raisins in one with cinnamon on top, the other plain with nutmeg. Took an hour rather than 45 min. Came out perfect, delicate, delicious! Definitely making again, would be good for breakfast I bet

  7. Alice says

    5 stars
    I love how easy it is to make… and it’s delicious! My husband asked for a second helping when we had that for dessert yesterday.

  8. Dawn says

    5 stars
    I don’t come from the South. But this has always been my favorite pie.
    I’ve looked around for better recipes for it but have found that the one I’ve been using all along has been the best. Now I wish I could just find a great pie dough recipe……. Help??🤔🤔🌹

  9. Nancy says

    5 stars
    I just made this custard pie recipe. It is so delicious. Very tasty. I used skim milk for the milk in the recipe and it turned out great. Love the texture, so creamy.
    Thank you for a great recipe.

  10. Lori D. says

    Recipe says to beat together sugar, eggs, nutmeg and vanilla, then says sprinkle with nutmeg. I mixed it in, the which one one is it supposed to be?

  11. Craig says

    This looks just like my English Nanny used to bake every Sunday, with a. Roast of beef , wit all the fixings. Even Yorkshire pudding or pop-overs as some people call them.
    I am baking challenged. But I give it a try for Nanny.

  12. Barbara halstead says

    5 stars
    My custard pie was absolutely delicious the only thing I did was use 2 cups of carnation milk and one cup of homogenized milk. Excellent recipe

  13. Tony says

    I know that these days you don’t need to scald the milk before mixing it in with the other ingredients. But I’ve heard that doing so enhances the flavor of the pie. But have you tried it?

  14. Bernadette Cook says

    I have a question? Does it matter what type of milk I use?
    I only buy Skim Milk but if this needs Whole Milk I will get some its for my Father in Law and I want him to enjoy it!

  15. Diann says

    5 stars
    Made this today and we love it. I was thinking about drizzling a little Carmel sauce on it. Maybe next time.

  16. Karen Shaw says

    Can I add blueberries and strawberries in with the cream before baking or would it be better to garnish with the fruit after the pie has chilled?

  17. Sandra Stapish says

    5 stars
    Just started making custard pie, this was by far my best. Will make this recipe over and over. Thanks

  18. Sharon U says

    5 stars
    I made this recipe using coconut milk as my daughter can not have dairy products, and therefore she can’t have pumpkin pie because it has a milk product in it. Thankfully she likes custard pie and it turned out really good!

    • Angela says

      Sharon, if it’s just a lactose issue (which I also have), have you tried Fairlife Milk? It’s lactose free & I use it in all of my baking with no issues. Hope this helps.

  19. Stephenie says

    5 stars
    This is the best custard pie I have ever made…..and I have made a lot of them. I have laying hens and this is my go too when I have lots of eggs. Everyone loves it and thinks Custard Pie is difficult to make. I tell them it is the easiest pie in the world to make.

  20. Carmen says

    I haven’t made the recipe yet but wondering if I can use tart shells instead as I don’t have a pie shell. Thx

  21. Starr says

    Has anyone replaced the sugar with a replacement like Truvia. I’m diabetic and really want a good dessert, not sugar free jello

    • Layne Kangas says

      Hi, Starr – we haven’t tested that so I’m not sure how it would turn out. I’m assuming using a sugar-free baking substitute would work. I hope you’re able to enjoy soon!

  22. Lisa A Stebbins says

    5 stars
    I love custard-filled donuts, so looking forward to try this to see if it tastes the same!! Looks delicious!

  23. Pamela Brown says

    5 stars
    I have made this pie several times with home made crust and pre made crust. I belive the prise is in the filling.

  24. Kevin says

    5 stars
    I absolutely Love your Recipes! Just in the past few years I have adventured in to Cooking and Baking and your Recipes stand above and beyond others! 5 Stars easily!! Thank you!

  25. Lydia says

    5 stars
    Love custard but never made Custard Pie. Nutmeg essential for custard but funny some people don’t like nutmeg. Such an easy dessert to whip up.

  26. Carly says

    5 stars
    My mom used to make custard pie when I was a kid. Fresh summer strawberries with whipped cream. Mmm
    Can’t wait to make this for my kids!

  27. Christine says

    I love nutmeg I my custard pie. The fondest memory I whe I son and I used to make it when he was 5 years old and now he’s 21 and still helps me make it when I do

  28. Darp says

    Answer to one of the questions is yes, have made before and added young, fresh coconut… Delish. I like this recipe as it will seem to fill the pie (shell) better. What do you think a graham crust would be like…? (Butter is not readily available for me). (Another reason I like this recipe!)

  29. Kathy says

    I put dried apples in bottom of crust then add custard. Very good plain or with apples, blackberries or your favorite fruit. I make my crust.

  30. Tammi says

    I am looking forward to making this -I’ve only made one by scalding and tempering this recipe looks yummy and easier!

  31. Sharon M says

    5 stars
    I grew up in a Mennonite/Amish community and custard pie was a staple. My mom made many custard pies and she learned it from my grandma. I don’t care for pies in general so have never made a custard pie.

  32. Maria E Eliott says

    Can’t wait to try this recipe. My husband’s grandmother used to make a custard pie. Hoping this brings back memories of that one.

  33. Debby Zeigler says

    5 stars
    I’m drooling!!! I love custard pie. I would not serve it with the whipping cream or fruit. I like it just the pie itself. I could eat the whole pie if it does not make me gain the unwanted pounds.

  34. Ron Roberts says

    5 stars
    I have made custard pies before using my Grandmother’s recipe which calls for scalded milk (four minutes in microwave on high). Grandma would always make a custard pie for my birthday.

  35. Deborah Lange says

    5 stars
    This is an excellent and easy recipe, dare I say a NO FAIL recipe.
    The nutmeg on top really brings out all of the flavors.
    My mom use to make it for me on Sundays, it was my favorite to have after church.
    I make custard pie on my mom’s birthday every year since she passed with blueberries on top with whipped cream. It always gives me happy memories of our past Sunday treat together.
    I have made my own crust, but I just love Mrs. Smith pie crust, quick and easy in a pinch.

  36. Shirley OHara says

    5 stars
    Almost like the recipe my mother-in-law handed down to me. Now my daughter uses the recipe. We add a cup of coconut to create a coconut custard pie. We always serve whipped cream on top of each slice.

  37. Elaine H. says

    5 stars
    Looking forward to making this. I love the taste of nutmeg. I have made custard pie many times from scratch. An easy and delicious dessert. Thank you for sharing this recipe.!

  38. Rebekah says

    5 stars
    I have never made custard pie before, we call them custard tarts here in Australia, but this recipe looks so super easy I will be making it this weekend!!

  39. Becky M says

    5 stars
    I’ve never actually had custard pie, but I think it sounds wonderful & I can’t wait to try it! I always use store-bought pie crust. I love making things homemade when I can, but I’ve never managed to perfect pie crust. And most of the time, I’m so busy, it’s just easier to buy one at the store. 🙂

  40. Penny Ezell says

    5 stars
    I have always loved this pie! My Mom used to make this all the time. Thank you for sharing it with me.

  41. Janet Mizelle says

    5 stars
    Nutmeg and cinnamon are 2 of my favorite spices. This recipe sounds like something that would have my mouth watering !!

  42. Gwen says

    5 stars
    Custard pie is one of my favorites! My maternal grandmother would always make it from scratch-can’t wait to try it.

  43. Robin says

    5 stars
    I love custard pie! I made it from scratch before, but not for many years. Definitely going to try this recipe!

  44. Sabrina Parnell says

    5 stars
    This was my grandmother’s favorite pie. She made this every month so of course I had to learn how to fix this too. She rolled her own crust and never used whipped topping on her pie. This recipe tastes just like I remember. So delicious. Thx you.

  45. Diane says

    5 stars
    Q: Do you like nutmeg?
    A: I like nutmeg but in some recipes that had nutmeg, I’ve not used it and still love the recipe. Like this custard pie. I did a pie with nutmeg and without and the without pie was favored.

  46. Dez Tolar says

    5 stars
    I love custard pie! It has been one of my favorites since I was a kid. I’ve made a few, but definitely going to make this one!! 😋

  47. Debra Dill says

    5 stars
    I’ll be making this for my brother, he loves custard pie! The recipe looks easy and the sprinkling of nutmeg on the top not only looks pretty it adds flavor to the pie. I’ve been making custard pies for a while now, glad to have this one added to my recipes.

  48. Judy Wandler says

    5 stars
    I love Custard Cream Pie made with just a sprinkling of nutmeg. I put fruit and whipped cream on top and eat it like that. I like eat the pie plain as well. My Mother use to make it often when I was growing up. I haven’t made one for a long time but I will try this recipe today. Thank you for giving me the recipe and thank you for bringing back a memory of my Mother.😊

  49. Judy Potwora says

    5 stars
    I love custard pies. My grandmother and mom used to make them. When my kids were little I used to just make the custard as a protein filled snack. While I like nutmeg on top, for my kids I left it plain.

  50. Joan Killebrew says

    5 stars
    I have never made custard pie but intend to try it. I do love nutmeg. I’m thinking this is a Southern thing- even though I was born and raised in Texas, my Mom was from NY. Thanks

  51. Deborah Barteski says

    5 stars
    I do not like nutmeg. I use cinnamon instead or I mix 1/2 amount cinnamon with 1/2 amount of nutmeg

  52. JOHNNIE says

    5 stars
    I LOVE Custard anything Nutmeg only makes it better. Nutmeg gives such a warm toasty feeling and love it. Thanks for sharing a great recipe.

  53. Diane says

    5 stars
    I’ve never made a custard pie, but my Aunt made the most delicious custard pie this side of the planet. She added coconut to her recipe, which just enhanced the flavor. It’s one of my favorite pies.

  54. Jessi says

    5 stars
    I have never made a custard pie myself but I have eaten the ones my grandmother makes and they are delicious sprinkled with a little nutmeg on top and made with homemade crust. 😋

  55. Resa Gonzales says

    5 stars
    I love custard pie. The flavor, texture and much more. I find it hard to find custard pie. This recipe I am so thankful for! I now cam make a custard pie any time I am craving the most delious desert there is. Oh and this is all thanks to my grand mother and my mother without them I would have never had a custard pie. The true bakers right there . Now it’s my turn to try and pass it on to my family.

  56. Sharon Baskin says

    5 stars
    I studied as a pastry chef in San Francisco in the mid-nineties and Alice Medrich was my mentor. She taught me how to develop recipes and my first one was my Apple Sour Cream Custard Pie. I have been making it for over twenty years and my family loves it. One caveat is that you must let the pie rest until it is totally cool before slicing it, as the custard needs to set up,

  57. Linda Wells says

    5 stars
    I love custard in all forms, and a love a tasty pie, so put the two together and you’ve smashed it! Yum!!

  58. Susan Saucier says

    5 stars
    I like nutmeg, I like it custard anything, because it is so soft an creamy. Yes I have. made it and from scratch, like either whipped cream or with fruit.

  59. Sandy says

    5 stars
    Loved my grandmas custard pie.
    I make them for the family.often
    And I added nut meg .It gives it the
    Best taste. Some time I add coconut.

  60. Ana Walker says

    I have a recipe similar to yours. I’ll try yours to compare. Always make my own crust and never use nutmeg. I don’t like nutmeg.

  61. Karen says

    5 stars
    I absolutely love custard pie. Always made with a homemade crust. I add nutmeg to the filling and also sprinkle on top. My reciepe comes from a Watkins Vanilla only book. I will however give this version a try. Love trying new reciepes.

  62. Barbara S. says

    Love Custard Pie! Not sweet like other pies. I put toasted coconut in with the custard pie to change it up a bit. It’s a very refreshing taste. I even add some orange extract sometimes.

  63. Patti Heneghan says

    5 stars
    Custard pie is my second favorite pie. You can’t beat the creamy custard. They are easy to make and if you don’t want to make a pie crust you can eat the custard by itself.

  64. Lynne says

    5 stars
    I LOVE custard pie! A local fountain in a Woolworth’s store used to make delicious custard pie. When I was pregnant with my first child I HAD to go there at least once a week to have a slice. The store has since closed and I really miss that custard pie. I can’t wait to make this one. I raise chickens, so I have plenty of fresh eggs.

  65. BigZip says

    Do you like nutmeg? Absolutely – in desserts on brussel sprouts on Cauliflower with Bechamel sauce and more!!
    Have you ever made custard pie? Absolutely
    Do you have a memory with custard pie? Just a few
    Have you made custard from scratch before? I only cook by scratch
    Do you serve custard pie with whipped cream? Always
    Do you serve custard pie with fresh fruit? Absolutely
    Do you use a pre-made pie crust or make from scratch? Only from scratch

    Haven’t had the recipe – but will be trying it soon!!

  66. Jenny Schoel says

    Do you use a pre-made pie crust or make from scratch?

    So, I consider myself pretty good in the kitchen…but our crust already made is a win in my books!!! Ha!!

    And pie is always better with some whipped cream…at least that’s the word on the street around my home.

  67. Howard says

    5 stars
    Excellent recipe.
    Personally, I’d leave out the nutmeg, bu that’s jut personal preference.
    I’m looking for a coconut custard pie with the coconut only on top of the custard, not incorporated in the filling. That’s what I grew up with, but can’t seem to locate a recipe.

  68. Lynn Velier says

    Have you ever made custard pie?
    Yes, I always make the Bisquick custard pie that makes it’s own crust!

  69. Karen Didovets says

    I have definitely eaten custard pies, but I have never made one. However this recipe looks easy enough for me not to mess up.. 😊

  70. Joann says

    5 stars
    Thank you for this recipe. I always want to eat this custard pie, but I might make it on Thursday I just need to buy the ingredients first.

  71. Lilia Z says

    I prefer to make pie crust from scratch. Never cared for the pre-made ones from the store even if it does save me some of the prep time. I’m excited to try this recipe and your recipe for pie crust.

  72. Donna Wilkinson says

    5 stars
    I love using nutmeg and I sometimes add extra nutmeg instead of using cloves as my husband doesn’t like cloves in foods.

  73. Pat Stalcup says

    5 stars
    Haven’t actually made this yet but going to this week. The recipe i have used for years is the same except for the eggs…mine only calls for 5. I also want to try the heavy cream. My hubby will be in custard heaven!

  74. Annette Burger says

    5 stars
    Even though my mom made custard she didn’t make custard pie. I had it for the first time when my mother-in-law made it. I loved it! I make it,but not very often. I make my own crust. We eat it with whip cream.

  75. Cheryl Knapp says

    5 stars
    I had an Aunt that made the best custard pie ever and the nutmeg gives it a distinctive flavor that can’t be substituted . I can’t wait to make yours because I never got her recipe. Thank you!

  76. Joan Shaffer says

    5 stars
    Yes I make custard pie as it’s one of our favorites. I use a store bought crust and use nutmeg on top.

  77. Julie Drevinskis says

    5 stars
    CUSTARD PIE – Oh we love this! It’s perfect for my elderly mum, she just turned 90 on April 16th, and after having strokes, she needs a nice sweet and soft dessert. Being British, this was a common thing to make back home, during the war. When she tells me about the shortages of those days, I cringe, I hope to the Good Lord we never have to go through the same thing.

    This recipe SCREAMS for fresh eggs from our cousin-in-law’s farm, one road over. I like my yolks lookin’ school bus yellow. The weather is warming up, so the hens have come back on laying. 😀 lol Anyway, nutmeg for sure. No on the homemade crust today, as I am working with time. Whipped cream or some really nice french vanilla ice cream .. mmmm. Why does vanilla get such a … boring? reputation? sigh ..

    Thanks for the inspiration, now .. should I make one, or two of these lovlies? Bless .. Julie

  78. Patty Testa says

    5 stars
    I am new to baking these pies. It is a favorite of my Dad’s and I. I use the frozen pie crust. I will most certainly give your recipe a try.

  79. Heather says

    nutmeg – Yes
    made custard pie – yes
    custard pie – grew up in NZ eating them
    from scratch – always
    with whipped cream – sometimes
    with fresh fruit – sometimes
    crust – always from scratch?

  80. Gina says

    I’ve never made custard pie but I like nutmeg so it should be good! I would use a store bought crust though lol

  81. Paula J Kaneshiro says

    This was a simple and delicious recipe! Do u have recipe for lemon custard? Custard pie is very popular in hawaii

      • Den001 says

        To make lemon custard, make this recipe but then add lemon zest and juice from 1 lemon. If you think it’s not lemony enough, perhaps a few drops of lemon extract.

  82. Marlana Harrison says

    5 stars
    I absolutely love custard pie it’s been a couple of years since I have made it definitely using this recipe the next time I do make it

  83. Marlana Harrison says

    5 stars
    Do you like nutmeg? Yes
    Have you ever made custard pie? Yes
    Do you have a memory with custard pie? Yes
    Have you made custard from scratch before? Yes
    Do you serve custard pie with whipped cream? Yes
    Do you serve custard pie with fresh fruit? Sometimes
    Do you use a pre-made pie crust or make from scratch? Scratch

  84. Cindy says

    5 stars
    While the custard recipe was on point, down in southern Louisiana we we use a slightly sweet crust and it’s called a Tart-a-la-Bouille. Nothing better!

  85. Den001 says

    5 stars
    We love baked custard. I haven’t made this particular recipe but basically the same as my recipe uses a bit more milk and eggs, and I don’t use a crust. I usually make this in a 3 qt casserole and also have made it in small individual ramekins . I bake it in a water bath. Don’t forget the light sprinkling of nutmeg on top before popping into the oven.
    It’s great plain, or with a dollop of whipped cream.
    Not a heavy dessert so great for a hot day.

  86. Michelle says

    5 stars
    Excellent pie. Simply delicious. We added a little more nutmeg but that’s just personal preference. My favorite pie of all time. Seriously. 100 stars.

  87. Mrs Guz says

    5 stars
    A friend of mine used this recipe and it was delicious. Not sure where I went wrong but my custard came out tasting like scrambled eggs.

  88. Susan says

    5 stars
    I make this pie in the winter; nothing like a slightly warm custard pie one night and cold leftovers the next. Just a heads up, you can butter the pie plate and bake without crust, and/or add 1/2 cup coconut. Yumyum

  89. Tricia says

    5 stars
    Thank you for sharing this recipe. I’ve been looking for a really good custard pie and I finally found it. It’s delicious!!

  90. Doris says

    5 stars
    The custard was excellent and simple. For me, the crust was a distraction and unnecessary. Next time I’ll just bake the custard.

  91. Gari L says

    5 stars
    I followed the recipe exactly using a store bought frozen crust. I used room temperature eggs and milk and had enough for 2 pies.

    The custard was perfect. I wished I had used half and half or cream for a creamier slightly less sweet custard but that’s just because I eat low carb usually.

    The crust was crap. Will try the author’s pie crust recipe next time.

    • Timmy Jones says

      5 stars
      I started using Jiff pie crust mix its easy and taste like homemade you need to try I have people bragging on my pies all the time

  92. Diane says

    5 stars
    I’m going to make it today. It looks very easy. I’m an ok baker. I never thought I could master an egg custard pie, so here goes! I’ll keep you updated.

    Thank you for the recipe,


  93. Rebecca says

    5 stars
    I made this and it is fabulous! I thought at first it was too much milk but it set up and turned out perfectly. This recipe is a keeper and I’ll be following for more.

  94. Jenny L Ogden-Pfingston says

    5 stars
    Over the many moves, I have lost more favorite recipes like this custard pie. Thank you!

  95. Terry Schoeppe says

    5 stars
    One thing I did different this time, I have read so many recipes, one said to avoid a soggy crust, whisk about a half of an egg white and paint your crust before you fill it. I had no soggy bottom!


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