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An old-fashioned egg custard pie recipe that results in the most creamy custard filling. Such an easy recipe that’s perfect for the holidays.
Egg custard pie was one of my Babci’s (Polish grandma) favorite pies. You know a recipe is good when your mom takes on bite out of it and says “my Mom would’ve loved this”. This egg custard pie is so easy to make. It combines eggs, milk, sugar, butter, vanilla and flour.
This pie is so smooth and silky in texture with a nice flaky pie crust. Its a simple sweet that also has light texture and doesn’t feel overly decadent. I like to serve it with whipped cream or a scoop of vanilla ice cream. It’s also great in the summer time topped with fresh berries.
Unlike some custards there is no boiling or thermometers needed. Just combine ingredients add to your pie crust and bake. I like to make this pie around the holidays. It’s a great addition to the Thanksgiving or Christmas dinner menu. I will be making this for Thanksgiving dinner.
Looking for another easy pie recipe? Try this Swedish apple pie recipe. Big fan of custard? Then try this custard toast recipe it is such an easy and delicious treat for breakfast.
Egg Custard Pie Ingredients
- Pie crust- homemade pie crust works well but store-bought pie crust like Pillsbury works well too.
- Eggs- Large eggs
- Sugar- White granulated sugar
- Flour- All purpose flour
- Salt- I like use sea salt or a pink Himalayan salt
- Nutmeg- I love to use fresh nutmeg and grate it with a micro planer
- Butter- unsalted melted butter
- Milk- Whole milk works best when baking because it has more fat.
- Vanilla extract- Pure vanilla extract or vanilla bean paste works best.
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How to par-bake a pie crust
Preheat the oven to 425º F. Spray a 9 inch pie dish with non-stick cooking spray. Add your rolled pie crust to the pie dish and crimp the edges. Place an oversized piece of parchment paper over your crust and cover with pie weights.
Bake for 15-17 minutes at 425º F. Carefully remove pie weights (they will be hot) by lifting the parchment paper. Place pie crust back in the oven for 2-3 minutes.
Pie crusts can be par-baked up to 24 hours before.
How to make Egg Custard Pie
In a medium bowl whisk together sugar, flour, salt and nutmeg. Whisk in eggs and melted butter. Next add milk and vanilla extract.
Fill the par-baked crust with the egg mixture. Bake at 55-60 minutes at 325ºF . The edges or the custard should be set and the center may still jiggle. The custard will set as it cools.
Let pie come to room temperature and then set in the refrigerator to chill. Serve with whipped cream and enjoy!
Note: If you fill your pie too high with the custard mixture place the pie on a baking sheet incase it over flows while baking.
Egg Custard Pie
An old-fashioned egg custard pie recipe that results in the most creamy custard filling. Such an easy recipe that's perfect for the holidays
Ingredients
- 1 Par-baked Pie crust
- 4 Eggland's Best Eggs
- 1 Cup Sugar
- 2 Tablespoons Flour
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Nutmeg
- 2 Tablespoons Unsalted Melted Butter
- 2 cups Milk
- 2 Teaspoons Vanilla Extract
Instructions
- In a medium size mixing bowl whisk together sugar, flour, salt and nutmeg. Whisk in eggs and melted butter. Next add milk and vanilla extract.
- Fill the par-baked crust with the egg mixture. Bake at 55-60 minutes at 325ºF . The edges or the custard should be set and the center may still jiggle. The custard will set as it cools.
- Let pie come to room temperature and then set in the refrigerator to chill. Serve with whipped cream and enjoy!
How to Store Your Leftover Pie
If you have left over pie cover it in plastic wrap or an airtight container and store in the refrigerator for up to 3 days.
This is such a good custard pie with simple ingredients. The creamy texture is just out of this world. I hope you enjoy this classic custard pie.
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