easy egg custard pie recipe

Written ByJenny Smyth Posted on
easy egg custard pie recipe
Jump to Recipe Jump to Video Print Recipe

The Best easy egg custard pie recipe

I’ve been making this easy egg custard pie recipe for years, and it’s always a hit with my family. The first time I made it, I was hooked on the simplicity and the rich, creamy texture of the filling.

The best part is that it’s incredibly easy to make, requiring just a few ingredients and no special equipment. My kids love helping me mix the eggs and sugar together, and they’re always excited to taste the finished product.

This pie is perfect for any occasion, whether you’re looking for a comforting dessert after a long day or need something impressive for a family gathering. Plus, it’s surprisingly healthy considering how rich it tastes – the eggs provide protein, while the sugar and cream add a touch of sweetness without being too overwhelming.

I like to serve it warm, topped with a sprinkle of cinnamon or nutmeg for added flavor. Overall, this easy egg custard pie recipe is a staple in my household that never fails to impress.

Easy Egg Custard Pie

Easy Egg Custard Pie

4.5 from 1802 votes

A simple and creamy egg custard pie with a flaky crust. This recipe uses basic ingredients for a classic dessert that is perfect for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 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
3-4 tablespoons ice water

For the Custard

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

👨‍🍳Directions

1Preheat the oven to 425°F.
2In a medium bowl, whisk together the flour and 1/2 teaspoon salt.
3Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4Add ice water one tablespoon at a time, stirring until the dough just comes together.
5Form into a disk, wrap in plastic, and refrigerate for 10 minutes.
6On a lightly floured surface, roll the dough into a 12-inch circle.
7Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides.
8Trim the overhang to about 1/2 inch, then fold it under and crimp the edges.
9Line the crust with parchment paper and fill with pie weights or dried beans.
10Bake for 12 minutes until the edges are lightly golden.
11Remove the weights and parchment, then bake for another 5 minutes until the bottom is dry and set.
12Reduce oven temperature to 350°F.
13In a large bowl, whisk together the eggs, sugar, 1/4 teaspoon salt, and vanilla extract until smooth.
14Gradually whisk in the milk until fully combined.
15Pour the custard mixture into the pre-baked crust.
16Sprinkle the top evenly with ground nutmeg.
17Bake at 350°F for 30 to 35 minutes, or until the custard is set around the edges but still slightly jiggly in the center.
18A knife inserted near the center should come out clean.
19Remove from the oven and cool on a wire rack for at least 30 minutes.
20Serve warm or chilled.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 16g💛Saturated Fat: 9g❤️Cholesterol: 130mg🧂Sodium: 320mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 18g🥩Protein: 8g

📝Notes

For a richer custard, substitute half-and-half for the milk. Let the pie cool completely before slicing for cleaner cuts.

Watch Video Of How Easy Egg Custard Pie Works

This easy egg custard pie recipe is a staple in my household that never fails to impress. Whether you’re looking for a comforting dessert after a long day or need something impressive for a family gathering, this pie fits the bill.

Plus, its surprising health benefits make it an excellent choice for any occasion. For storage, I like to let the pie cool completely before covering it tightly with plastic wrap or aluminum foil and refrigerating it overnight.

When reheating, simply place the pie in a preheated oven at 350°F (175°C) for about 20-25 minutes or until warmed through. You can also reheat individual slices in the microwave on high for about 10-15 seconds each.

❓ Frequently Asked Questions About Egg Custard Pie

Q: What type of eggs should I use for this recipe?

The best type of eggs to use for this recipe are large eggs, preferably farm-fresh or organic if possible.

Q: Can I make this pie in advance?

Yes, you can make the filling ahead of time and store it in the refrigerator overnight before assembling the pie.

Q: Do I need to use pastry dough from scratch or can I use store-bought?

You can use either store-bought or homemade pastry dough – just thaw it according to package instructions before rolling it out.

Q: How do I prevent the filling from curdling?

To prevent the filling from curdling, make sure to cook the mixture slowly over low heat until it thickens.

Q: Can I substitute the heavy cream with a lighter alternative?

You can substitute heavy cream with half-and-half or whole milk if you prefer a lighter version of this pie.

Similar Posts