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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
  9. JUMP TO RECIPE
  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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MORE PIE RECIPES:
Key Lime Pie | No Bake Oreo Pie


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.

PRO TIP:

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

Ingredients
  

  • 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

Instructions
 

  • 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.

Video

Notes

  • 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!

Nutrition

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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  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.

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