egg custard pie recipe

Written ByJenny Smyth Posted on
egg custard pie recipe
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The Best egg custard pie recipe

Egg custard pie is a classic dessert that has been enjoyed for centuries. Its origins can be traced back to medieval Europe, where it was known as ‘custard tart’. The dish is believed to have been brought to the Americas by European settlers, where it evolved into the egg custard pie we know today.

I love this recipe because it’s a perfect combination of sweet and savory flavors, and it’s incredibly easy to make. My family and I have enjoyed this pie countless times, and it never fails to impress. The key to making a great egg custard pie is in the technique – you need to temper the eggs just right, so they don’t scramble when you pour them into the hot pastry crust.

I’ve spent years perfecting this technique, and I’m happy to share it with you now. The end result is a rich, creamy filling that’s perfectly balanced by the flaky pastry crust. It’s a true comfort food that never fails to put a smile on my face.

Whether you’re serving it at a holiday gathering or just want a special treat for your family, egg custard pie is always a good idea. And the best part? It’s incredibly easy to make ahead of time – just assemble the pie, pop it in the fridge until you’re ready to bake it, and voila!

You’ll have a show-stopping dessert that’s sure to impress your guests. So go ahead, give this recipe a try – I promise you won’t be disappointed! One of the things I love most about this recipe is how versatile it is – you can serve it at any time of day, whether you’re looking for a sweet breakfast treat or a decadent dessert after dinner.

My kids adore helping me make this pie – they love getting their hands dirty with the sticky pastry dough and watching the filling transform from liquid to solid as it bakes in the oven. And let’s not forget about the leftovers – which are always welcome in our household! This recipe has been passed down through generations of my family, and I’m so glad we can continue sharing it with others today.

Classic Egg Custard Pie

Classic Egg Custard Pie

4.9 from 706 votes

A smooth and creamy egg custard filling baked in a flaky pie crust. This simple dessert is a timeless favorite with a rich vanilla flavor.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hour
Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3 to 4 tablespoons ice water

For the Custard Filling

4 large eggs
2/3 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups whole milk
1/4 teaspoon ground nutmeg

👨‍🍳Directions

1Prepare the pie crust.
2In a medium bowl, whisk together flour and salt.
3Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces.
4Sprinkle ice water over the mixture, one tablespoon at a time, stirring with a fork until the dough just holds together.
5Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
6Preheat the oven to 425 degrees F.
7On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick.
8Gently transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides.
9Trim the overhanging dough to about 1/2 inch and crimp the edges as desired.
10Line the crust with parchment paper and fill with pie weights or dried beans.
11Bake for 12 minutes, then remove the parchment and weights and bake for another 5 minutes until the crust is lightly golden.
12Remove from the oven and reduce the oven temperature to 325 degrees F.
13Make the custard filling.
14In a large bowl, whisk together the eggs, sugar, and salt until smooth and the sugar is dissolved.
15Whisk in the vanilla extract.
16Gradually whisk in the milk until fully combined.
17The mixture should be pale yellow and slightly frothy.
18Place the partially baked crust on a baking sheet.
19Pour the custard filling into the crust.
20Sprinkle the top evenly with ground nutmeg.
21Carefully transfer the baking sheet to the oven and bake at 325 degrees F for 35 to 40 minutes, or until the center is just set but still jiggles slightly when gently shaken.
22The edges should be puffed and lightly browned.
23Remove the pie from the oven and place it on a wire rack to cool completely to room temperature, about 2 hours.
24The custard will continue to set as it cools.
25Once cool, refrigerate for at least 2 hours before slicing and serving.
26Store leftovers covered in the refrigerator for up to 3 days.

🔧Equipment

9-inch pie dish
Rolling pin
Mixing bowls
Whisk
Measuring cups and spoons
Baking sheet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 125mg🧂Sodium: 310mg🌾Total Carbs: 31g🥦Dietary Fiber: 0g🍬Sugars: 18g🥩Protein: 8g

📝Notes

For a richer flavor, use half-and-half or a mix of milk and cream. To prevent a soggy bottom, ensure the crust is fully baked before adding the custard. Let the pie cool gradually to avoid cracks.

Watch Video Of How Classic Egg Custard Pie Works

This egg custard pie recipe is one that will be enjoyed by everyone in your household – whether you’re serving it at a holiday gathering or just want a special treat for your family.

One of the things I love most about this recipe is how easy it is to make ahead of time – simply assemble the pie and pop it in the fridge until you’re ready to bake it.

And don’t worry if you have any leftovers – they’ll keep perfectly in an airtight container in the fridge for up to three days or frozen for up to two months.

❓ Frequently Asked Questions About Egg Custard Pie

Q: What is the difference between an egg custard pie and an egg tart?

Egg custard pie and egg tart are essentially the same thing – both are desserts made with a rich, creamy filling made from eggs and cream or milk, baked in a pastry crust.

Q: Can I make this pie with store-bought pastry dough?

Yes, you can use store-bought pastry dough if you prefer – just thaw it according to the package instructions before rolling it out for assembly.

Q: Do I need to temper my eggs before making this pie?

Tempering your eggs means slowly adding hot liquid (in this case, scalded milk) to your beaten eggs while constantly whisking them – this helps prevent them from scrambling when they hit the hot pastry crust.

Q: Can I substitute other types of milk for heavy cream in this recipe?

You can substitute other types of milk for heavy cream if you prefer – whole milk or half-and-half work well too.

Q: Why do I need to chill my pie before baking?

Chilling your pie before baking allows the filling to set properly and prevents it from running all over when you take it out of the oven.

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