Egg Custard Pie Recipe

Introduction

Egg Custard Pie is a timeless classic that combines a silky smooth filling with a flaky crust. This simple yet satisfying dessert is perfect for any occasion and easy enough for home bakers to master.

Ingredients

• 3 Eggs (beaten)
• 3/4 cups Sugar
• 1/4 tsp Salt
• 1 tsp Vanilla extract
• 1 Egg white (beaten for an egg wash)
• 1 Pie shell (pre-made)
• 2 1/2 cups Milk (scalded)
• 1/2 tsp Nutmeg

Instructions

1. Step 1: Preheat your oven to 400° F. In a large mixing bowl, combine the beaten eggs, sugar, salt, and vanilla extract. Gradually pour in the scalded milk, whisking to combine well. Ensure the milk has cooled before mixing to avoid cooking the eggs prematurely.
2. Step 2: Use a pastry brush to coat the inside of the pie shell with the beaten egg white as an egg wash. Pour the custard filling into the prepared pie shell. Sprinkle the nutmeg evenly on top using a fine-mesh strainer for a light dusting.
3. Step 3: Bake the pie for 40 to 50 minutes, or until the edges are set and firm while the center still slightly jiggles when gently shaken. Remove from the oven and let it cool on a wire rack. Once cooled, refrigerate before serving for the best texture and flavor.

Tips & Variations

• For a richer custard, substitute half of the milk with cream or evaporated milk.
• Try adding a pinch of cinnamon along with nutmeg for a warm, aromatic twist.
• If using a homemade pie crust, blind bake it slightly to prevent sogginess from the custard filling.
• Serve chilled with a dollop of whipped cream or fresh berries for extra indulgence.

Storage

Store egg custard pie in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for up to 3 days. Reheat slightly in a low oven if desired, but it is typically enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh or powdered nutmeg?

Freshly grated nutmeg is best for the brightest flavor, but powdered nutmeg works just fine. Use sparingly, as it is quite potent.

Why does the center of my custard pie jiggle?

The slight jiggle in the center means the custard is perfectly set but still creamy. It will firm up more as it cools and chills, so avoid overbaking to prevent a rubbery texture.

Egg Custard Pie Recipe

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★★★★★

4.9 from 52 reviews

This classic Egg Custard Pie features a smooth and creamy filling baked in a flaky pre-made pie shell, delicately flavored with vanilla and nutmeg. Perfect as a comforting dessert or a sweet treat, this pie combines simple ingredients with an easy baking process to deliver timeless flavor.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Custard Filling

• 3 Eggs (beaten)
• 3/4 cups Sugar
• 1/4 tsp Salt
• 1 tsp Vanilla extract
• 2 1/2 cups Milk (scalded and cooled)
• 1/2 tsp Nutmeg

Pie Shell & Topping

• 1 Pie shell (pre-made)
• 1 Egg white (beaten for egg wash)

Instructions

1. Preheat Oven and Prepare Filling: Preheat your oven to 400° F. In a large mixing bowl, combine the beaten eggs, sugar, salt, and vanilla extract. Slowly pour in the scalded milk after it has cooled, whisking continuously to blend all ingredients smoothly into the custard base.
2. Prepare Pie Shell: Use a pastry brush to lightly coat the inside of the pre-made pie shell with the beaten egg white to create a seal that prevents sogginess. Carefully pour the custard filling into the prepared pie shell, then evenly sprinkle nutmeg over the top through a fine-mesh strainer for a light, aromatic finish.
3. Bake the Pie: Bake the custard pie in the preheated oven for 40 to 50 minutes. The pie is done when the edges are firm to the touch but the center still jiggles slightly, indicating a creamy, soft custard texture inside.
4. Cool and Refrigerate: Remove the pie from the oven and place it on a cooling rack. Allow it to cool completely at room temperature, then refrigerate to set the custard fully before slicing and serving.

Notes

• Scalding the milk helps improve the texture and flavor of the custard.
• Be sure the milk is cooled before mixing with eggs to prevent scrambling.
• The light egg wash inside the crust helps keep it crisp during baking.
• Allowing the pie to cool and chill enhances the custard’s consistency.
• Nutmeg can be adjusted according to preference or substituted with cinnamon for a different flavor profile.

Keywords: egg custard pie, classic dessert, custard pie, vanilla nutmeg custard, baked custard