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Egg Custard Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 73 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This classic Egg Custard Pie features a smooth and creamy custard filling baked in a flaky pre-made pie crust. With simple ingredients like eggs, sugar, milk, and nutmeg, it’s an easy yet elegant dessert perfect for any occasion. The pie is baked until the custard is set but still slightly jiggly in the center, resulting in a luscious texture and comforting flavor.

Ingredients

Pie Crust

  • 1 pre-made 9-inch pie shell
  • 1 egg white, beaten (for egg wash)

Custard Filling

  • 3 eggs, beaten
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 1/2 cups milk, scalded
  • 1/2 teaspoon nutmeg

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie.
  2. Prepare Pie Shell: Place the pre-made pie shell into a pie dish and brush the edges with the beaten egg white to give the crust a shiny, glossy finish once baked.
  3. Mix Custard Base: In a mixing bowl, whisk together the beaten eggs, sugar, salt, and vanilla extract until the mixture is smooth and well combined.
  4. Temper Eggs: Slowly add the scalded milk (heated until warm but not boiling) into the egg mixture, whisking constantly to avoid cooking the eggs and to achieve a smooth custard base.
  5. Add Nutmeg: Stir the nutmeg into the custard mixture evenly to incorporate the warm spice flavor.
  6. Fill Pie Shell: Pour the custard mixture carefully into the prepared pie shell, ensuring not to overflow.
  7. Bake Pie: Bake in the preheated oven for 45–55 minutes, or until the custard is set but still slightly jiggly in the center. Test doneness by inserting a knife near the center; it should come out clean.
  8. Cool and Serve: Allow the pie to cool before serving to let the custard fully set. Refrigerate any leftovers to preserve freshness.

Notes

  • Scalding the milk helps to blend it smoothly without curdling when mixed with eggs.
  • Be careful not to overbake; custard continues to set as it cools.
  • For a richer flavor, whole milk or half-and-half can be used.
  • The egg white wash on the crust edges helps create a beautiful, glossy finish.
  • Refrigerate leftovers and consume within 3-4 days for best quality.

Find it online: https://slsrecipes.com/egg-custard-pie-recipe/