best egg custard pie recipe

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

I’m so excited to share with you my favorite egg custard pie recipe. This classic dessert has been a staple in many cultures for centuries, and for good reason – it’s absolutely delicious! The combination of the flaky crust, the creamy custard filling, and the sweetness of the sugar is just perfect.

I’ve tried many different variations over the years, but this one remains my go-to. It’s a family favorite that’s sure to please even the pickiest eaters. My kids love helping me make it, and it’s a great way to get them involved in cooking.

The best part? It’s surprisingly easy to make and requires minimal ingredients. I’ve even made it for potlucks and gatherings, and it’s always a hit.

My grandmother used to make this pie all the time when I was growing up, and it brings back fond memories every time I make it. The key to a great egg custard pie is in the technique – you have to make sure the crust is flaky and the filling is smooth and creamy. With this recipe, you’ll be able to achieve that perfect balance of flavors and textures.

So go ahead, give it a try, and see why this classic dessert has been a favorite for so long.

Classic Egg Custard Pie

Classic Egg Custard Pie

4.9 from 1405 votes

This egg custard pie features a tender, flaky crust filled with a silky, creamy custard. The filling is delicately sweetened with a hint of nutmeg, creating a timeless dessert that is both comforting and elegant.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 8Cuisine: InternationalCalories: 320 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

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

👨‍🍳Directions

1Preheat the oven to 425°F.
2In a large bowl, whisk together the flour and salt for the crust.
3Cut in the 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 flour mixture, one tablespoon at a time, stirring with a fork until the dough just holds together when pressed.
5Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll the dough into a 12-inch circle about 1/8 inch thick.
7Gently transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides without stretching.
8Trim the overhang to 1/2 inch, fold it under, and crimp the edges decoratively.
9Line the crust with parchment paper and fill with pie weights or dried beans.
10Bake at 425°F for 15 minutes, until the edges are lightly golden.
11Remove the parchment and weights, then bake for another 5 minutes until the bottom looks dry and set.
12Reduce the oven temperature to 350°F.
13In a medium saucepan, heat the milk over medium heat until small bubbles appear around the edges, about 5 minutes, without boiling.
14In a separate bowl, whisk together the eggs, sugar, salt, and vanilla until smooth.
15Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
16Place the pre-baked crust on the oven rack.
17Pour the custard filling into the warm crust and sprinkle the top evenly with ground nutmeg.
18Bake at 350°F for 35 to 40 minutes, until the center is just set but still jiggles slightly when gently shaken.
19A knife inserted near the edge should come out clean.
20Transfer the pie to a wire rack and cool completely to room temperature, about 2 hours.
21Refrigerate for at least 4 hours before slicing to allow the custard to fully set.
22Serve chilled or at room temperature.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 110mg🧂Sodium: 320mg🌾Total Carbs: 42g🥦Dietary Fiber: 1g🍬Sugars: 24g🥩Protein: 7g

📝Notes

For a deeper flavor, use freshly grated nutmeg. To prevent a soggy bottom crust, always pre-bake the crust until fully set before adding the custard. The pie is fully baked when the center wobbles like Jell-O when shaken.

Watch Video Of How Classic Egg Custard Pie Works

This egg custard pie recipe is always a good idea for any occasion – whether it’s a family gathering or just a quick dessert after dinner. The best part?

It’s incredibly easy to make and requires minimal ingredients. Plus, it’s perfect for using up leftover eggs and milk.

My kids love helping me make it, and we always end up with smiles on our faces when we take our first bite. If you’re looking for a delicious dessert that’s sure to impress your guests, look no further than this classic egg custard pie recipe.

❓ Frequently Asked Questions About Egg Custard Pie

Q: What type of milk is best to use in this recipe?

For this recipe, I prefer to use whole milk as it gives the custard a richer flavor and texture. However, you can also use 2% or skim milk if you prefer a lighter version.

Q: Can I use store-bought pie crust instead of making my own?

While store-bought pie crust can be convenient, I highly recommend making your own from scratch for the best results. The homemade crust will have a more delicate flavor and texture that complements the custard perfectly.

Q: How do I prevent the custard from curdling?

To avoid curdling, make sure to heat the milk mixture slowly over low heat while constantly whisking it. This will help prevent any lumps from forming.

Q: Can I add any mix-ins to the custard filling?

Yes, you can add various mix-ins such as vanilla beans, cinnamon sticks, or even chocolate chips to give your pie a unique twist.

Q: How do I store leftover pie?

You can store leftover pie in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

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