• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Confessions of a Baking Queen logo
  • About
    • Contact
  • All Recipes
    • St. Patricks Day
    • British Recipes
    • Breakfast
    • Dessert
      • Bar
      • Bread
      • Brownie
      • Caramel
      • Cake
      • Chocolate
      • Chocolates/Candy
      • Cheesecake
      • Cookies
      • Cupcakes
      • Custard and Creams
      • Creme Brûlée
      • Crumble & Crisps
      • Lemon
      • Pastry
      • Peanut Butter
      • Pie
      • Pudding
      • Sauces, Frostings & Toppings
      • Scone
      • Tart
      • Tiramisu
    • Appetizers
    • Dinner
      • Beef Recipes
      • Chicken Recipes
      • Pasta
      • Seafood
      • Side Dish
    • Drinks
    • Egg Free
    • Gluten Free
    • Spring Recipes
    • Fall Favorite Recipes
    • Summer Recipes
  • Dessert
    • Cookies
    • Cake
    • Bar
    • Cheesecake
  • Shop
menu icon
go to homepage
  • About
  • All Desserts
  • All Recipes
  • Shop
  • Resources
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • All Desserts
    • All Recipes
    • Shop
    • Resources
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Dessert » Pie

    Egg Custard Pie

    Published: Jul 29, 2020 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    1096 shares
    Jump to Recipe
    cut open egg custard pie on a wire rack on a grey surface with a cup of tea, plates and forks, slice of pie on a white plate and a navy blue linen with a knife

    This recipe for an old-fashioned egg custard pie will knock your socks off. This simple but delicious pie is made with a few ingredients to make the most creamy custard filling against a nice pie crust. Step-by-step photos show you how to bake this egg custard pie recipe.

    egg custard pie cooling on a wire rack with a cup of tea, plates and forks, and blue linen on a grey surface

    When I used to work in the restaurant industry I often worked with people who worked at multiple restaurants. One of the guys I worked with also worked at a pie place and sometimes he'd bring in a pie for us, he sure knew how to win me over LOL. But one of our favorites was when he brought in egg custard pie, so creamy, simple, and delicious. You find yourself always going back for more.

    I love it chilled in the fridge and also at room temperature. With a cuppa tea too, ugh dreams. Simple, delicious comfort food with the best creamy texture.

    Let's get to the recipe!

    close up of slice of egg custard pie on a stack of three white plates
    Jump to:
    • Ingredients
    • Instructions
    • Can you freeze
    • More pie recipes
    • Recipe Card
    • Recipe Ratings & Comments

    Ingredients

    For this simple pie recipe all you will need is:

    • Unbaked Pie Crust. You can totally make your own homemade pie crust, I have a recipe for a brown butter pie crust that would be fabulous. But if I am honest I often just use a premade frozen pie store-bought crust for ease!! Even better if you're buying a pie shell already inside a pie tin!
    • Whole Milk. I like to use whole milk when making custard because we want the richness that whole milk provides.
    • Heavy Whipping Cream. I like to use a combination of cream and milk so that you get the thickness and richness but not overly thick.
    • Eggs. We will use 4 whole eggs and 1 additional egg yolk. I love to use additional egg yolk in lots of recipes. The egg yolk provides a luscious yellow color to the custard as well as a bit more richness. Trust me, I've tried the pie with and without the extra egg yolk and I truly believe the extra egg yolk makes all the difference!
    • Granulated Sugar. We've got to sweeten this baby up! Just good old white granulated sugar does the trick. One of the beautiful things about egg custard pie is that it's not overly sweet.
    • Vanilla Bean Paste. You could use vanilla extract as well. I have tested it both ways, in the photos I used vanilla extract but I find I like the look of the vanilla bean flecks in the custard. Don't skimp on good vanilla, it gives great flavor!
    • Salt. You may think you should just skip the salt, but don't! Salt is key!
    • Nutmeg. Traditionally nutmeg is sprinkled on top of the pie, I am not a huge fan of nutmeg so I skip this step but if you like that warm spice try it! Add as much or as little as you like, to your taste!

    Instructions

    Preheat the oven to 400F/205C. Take a piece of parchment paper and crumble it up into a ball then uncrumble. Place pie dough into the pie pan and design as you wish.

    pie dough in a glass pie dish unbaked on a grey surface next to a pink linen

    Place the uncrumpled piece of parchment inside the dish to cover the pie dough completely, you want the pie crust covered too. Add pie weights or dried beans or rice to help weigh down the pie crust. Once the oven is properly preheated place the pie dish on a baking sheet and par-bake for 8 minutes.

    parchment paper and pie weights lining a pie plate sitting on a grey surface

    Pre baking the pie crust helps ensure no soggy bottom!

    While the pie crust is baking prepare the filling. In a large pot over low-medium heat warm the milk and cream until just before boiling.

    heavy cream and milk warmed in a large saucepan on a grey surface

    In a large bowl whisk together the sugar, eggs, vanilla bean paste, and salt, stir it all for a minute or two to ensure everything is fully combined.

    sugar, vanilla, eggs, and salt in a large glass bowl on a grey surface with a pink linen
    egg mixture whisked together in a glass bowl on a grey surface

    When the milk mixture is warmed slowly add a little bit of the hot milk into the egg mixture and whisk immediately, then slowly add a little bit more. This is tempering the eggs to ensure that they do not end up scrambling. Slowly add all of the milk mixture, mix until everything is combined.

    warmed milk added to egg mixture in a glass bowl with a wire whisk on a grey surface

    When the crust is done par-baking carefully remove the parchment paper and weights. Using a fine-mesh sieve -pour the custard into the pie dish and use a pastry brush to use the remaining bit of custard in the bowl to "egg-wash" the pie dough to create a golden brown sheen on the crust. You could use the leftover egg white for this as well.

    egg custard mixture added to pie crust sitting on a metal sheet pan on a grey surface (1 of 1)

    Bake for 30 minutes - 40 minutes, you want the outer part of the custard to be set but the center couple inches to still be wobbly, you are looking for a slow wobble, not a fast juggle. If the edges of your pie crust are browning too much then use a pie shield to prevent it or you could use aluminum foil to make your own pie shield.

    I use my Thermapen MK4 internal thermometer to check for 170F/77C- 175F/80C to know the pie is baked fully.

    Let the pie cool on a wire rack for one hour then gently wrap in plastic wrap, ensuring the plastic wrap does not touch the pie. The plastic wrap would just pull the "skin" off of the custard so it wouldn't be as pretty looking.

    Chill the pie in the refrigerator for 3 hours. If desired sprinkle ground nutmeg on top of the pie. Any leftovers will keep in the fridge for up to 5 days, keep in mind the crust will lose some of its crunch the longer it sits.

    There you have it a simple classic dessert! I hope you love this egg custard recipe!

    cut open egg custard pie on a wire rack on a grey surface with a cup of tea, plates and forks, slice of pie on a white plate and a navy blue linen with a knife

    Can you freeze

    I do not recommend freezing anything that is custard based. The custard texture is not ideal for freezing and thawing.

    More pie recipes

    My all-time favorite baked pie is this Fruits of the Forest Pie Recipe, it's full of a bunch of berries, apples, and rhubarb it is sooooo delicious!

    If you're looking for something chocolatey you gotta try this Chocolate Mousse Pie Recipe from one of my favorite people, Ari!

    Another delicious pie is pumpkin pie, often served only in the fall/ autumn months I think this pie is delicious all year round!

    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

    Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.

    Print

    Recipe Card

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    cut open egg custard pie on a wire rack on a grey surface with a cup of tea, plates and forks, slice of pie on a white plate and a navy blue linen with a knife

    Egg Custard Pie

    ★★★★★

    5 from 6 reviews

    Print Recipe
    Pin Recipe

    This recipe for an old-fashioned egg custard pie will knock your socks off. This simple but delicious pie is made with a few ingredients to make the most creamy custard filling against a nice pie crust. Step-by-step photos show you how to bake this egg custard pie recipe.

    • Total Time: 58 minutes
    • Yield: 8 Slices 1x

    Ingredients

    Units Scale
    • 1 Unbaked 9-inch Pie Crust, homemade or store-bought
    • 10oz (1 ¼ Cup) Whole Milk
    • 8oz (1 Cup) Heavy Whipping Cream
    • 4 Large Whole Eggs + 1 Large Egg Yolk
    • 200 grams (1 Cup) Granulated Sugar
    • 1 Tablespoon Vanilla Bean Paste
    • ½ Teaspoon Salt
    • ½ Teaspoon-1 Teaspoon Ground Nutmeg

    Instructions

    1. Preheat the oven to 400F/205C. Take a piece of parchment paper and crumble it up into a ball then uncrumble. Place pie dough into the pie dish and design as you wish. Place the uncrumbled piece of parchment inside the dish to cover the pie dough completely, you want the pie crust covered too. Add pie weights or dried beans or rice to help weigh down the pie crust. Once the oven is properly preheated place the pie dish on a baking sheet and par-bake for 8 minutes.
    2. While the pie crust is baking prepare the filling. In a large pot over low-medium heat warm the milk and cream until just before boiling.
    3. In a large bowl whisk together the sugar, eggs, vanilla bean paste, and salt, mix it all for a minute or two to ensure everything is fully combined.
    4. When the milk mixture is warmed slowly add a little bit into the egg mixture and whisk immediately, then slowly add a little bit more. This is tempering the eggs to ensure that they do not end up scrambling. Slowly add all of the milk mixture, mix until everything is combined.
    5. When the crust is done par-baking carefully remove the parchment paper and weights. Using a strainer -pour the custard into the pie dish and use a pastry brush to use the remaining bit of custard in the bowl to "egg-wash" the pie dough to create a golden brown sheen on the crust.
    6. Bake for 30-40 minutes, you want the outer part of the custard to be set but the center couple inches to still be wobbly, you are looking for a slow wobble not a fast juggle. If you use an internal thermometer check for 170F/77C- 175F/80C. Let the pie cool on a wire rack for one hour then gently wrap in plastic wrap, ensuring the plastic wrap does not touch the pie. Chill in the refrigerator for 3 hours. If desired sprinkle ground nutmeg on top of the pie. Leftovers will keep in the fridge for up to 5 days, keep in mind the crust will lose some of its crunch the longer it sits.

    Equipment

    two glass pie dishes

    Glass Pie Dish

    Buy Now →
    thermapen mk4

    Thermapen Mk4

    Buy Now →
    silicone pastry brush

    Silicone Pastry Brush

    Buy Now →
    pie weights

    Pie Weights

    Buy Now →
    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 10
    • Cook Time: 48
    • Category: Dessert
    • Method: Bake
    • Cuisine: American

    Keywords: custard pie recipe, egg custard pie recipe, how to make egg custard pie, egg custard tart

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

    Recipe Card powered byTasty Recipes
    « Almond Flour Brownies
    How to Make Choux Pastry »

    Reader Interactions

    Comments

      Did you make this recipe? Have a question? Let me know here! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Sarah says

      July 30, 2020 at 9:39 am

      I made this for a weekend treat and oh my gosh its so rich and creamy, I will be making it again!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        July 30, 2020 at 3:19 pm

        Thanks so much Sarah, so pleased you enjoyed it, we love egg custard pie too!! Take care. XX Liz

        Reply
    2. Erin says

      September 27, 2020 at 3:42 am

      The texture of this custard was perfect, but it was slightly sweeter than what I was hoping for. I'm trying to recreate a pie from my mother-in-law's childhood which was made by her mom each year for her birthday. Unfortunately, Great Grandma passed a long time ago so we don't have the recipe. I've looked at 100s of versions online but can't find anything like it: a custard pie in a graham cracker crust topped with meringue. There's a pie called Canadian Flapper Pie, but that one is filled with a stove top creme patisserie instead of a true egg custard baked in a pie shell. I think the reason this filling might have been too sweet wasn't the fault of this recipe, but rather, the combination with the graham cracker crust AND the meringue. Graham is a pretty sweet crust on its own, and with meringue added to the combination, I should have realized that the sugar in the custard needed to be lowered. I'm sure with your crust it was perfect.

      ★★★★★

      Reply
      • Elizabeth Waterson says

        September 27, 2020 at 9:35 am

        Hi Erin, thanks so much for reporting back and reviewing the recipe I really appreciate it. I would definitely adjust the sugar to accommodate for the meringue and graham cracker crust, but that pie sounds delicious you are describing. I have never seen anything like it. If you ever find/ perfect the recipe please share with me I would love to try it!!! Have a lovely Sunday!! XX Liz

        Reply
    3. Jeannette says

      November 27, 2020 at 7:23 am

      An absolute hit at my Thanksgiving gathering. I’m such a huge lover of custards and I never bake. This recipe is so simple yet so appetizing! It was definitely the show of the night! It’s already been requested for every holiday!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        November 27, 2020 at 2:42 pm

        Thank you so much for coming back to rate and review the recipe Jeanette. I am so glad you enjoyed the pie and happy to hear it's going to be a staple at your table!! XX Liz

        Reply
    4. Darlene Hardwick RN says

      January 02, 2021 at 2:13 pm

      Hallelujah! I can't wait to bake this custard pie. I have been asking all the restaurants and bakeries for custard pie. The last one I ate was at Bakers Dozen Restaurant in Mentor, Ohio, over a year ago. That restaurant had delicious custard pie and I was informed the pie was history . No more warmed custard pie topped with creamy vanilla ice cream! Boo Hoo!! Now I can bake my own...

      Reply
      • Elizabeth Waterson says

        January 02, 2021 at 5:38 pm

        Hi Darlene, thanks for reaching out. I am so excited for you to try the recipe! Please let me know if you have any questions and when you make the pie, I would love to hear what you think! Happy New Year. XX Liz

        Reply
    5. Gayle says

      January 05, 2021 at 12:00 am

      Would you use the same amount of vanilla extract ( 1 tbls.) if don’t have vanilla bean paste? Recipe not clear on the either or.
      Thank you

      ★★★★★

      Reply
      • Elizabeth Waterson says

        January 05, 2021 at 12:11 pm

        Hi Gayle, thanks so much for reaching out! You can substitute equal amounts, please let me know if I can help with anything else or if you try the pie recipe! XX Liz

        Reply
    6. MB says

      April 01, 2021 at 10:14 am

      Hello there! I would love to make this good looking custard pie for Easter. You mentioned frozen pie shells, do I need to pre-cook that or can I put the filling in the frozen pie shell and bake straight away.

      Thank you for sharing your recipe!

      ~MB

      Reply
      • Elizabeth Waterson says

        April 01, 2021 at 10:45 am

        Hi MB! Thanks for reaching out! Yes, you still need to par-bake the crust to prevent a soggy pie bottom. Please let me know if you have any other questions and how you get on, I would love to know what you think! XXX Liz

        Reply
        • MB says

          April 03, 2021 at 3:07 pm

          Wow thank you for responding! I will sure let you know! So excited

          Happy Easter!

          Reply
    7. John McGowan says

      September 12, 2021 at 7:59 am

      Made this it came out tasting like eggs. I used a frozen pie crust that was thin so made 2. I am not overly experienced at cooking so follow directions very closely. I am going to,trynthis again with 1 less egg.

      Reply
      • Elizabeth Waterson says

        September 21, 2021 at 4:07 pm

        Hi John, I am so sorry you didn't have a good experience the first time you made the recipe. The custard definitely has an egg flavor due to all of the eggs but still a creamy sweet custard flavor. Please let me know if you like it better with just one egg! Thanks! - Elizabeth

        Reply
    8. Laura James says

      November 30, 2021 at 8:50 am

      Hello!! This sounds amazing!!! I was curious though, do you know if the bottled Boiled Custard could be used in place of the milk and cream?
      Thank you.

      Reply
      • Elizabeth Waterson says

        November 30, 2021 at 9:37 am

        Hi Laura, thanks for reaching out. I have never tried that and to be honest, my gut tells me no! I am sorry! If you try though please do report back on how it turns out! Please let me know if you have any other quetsions! XX Liz

        Reply
    9. Pam says

      December 31, 2021 at 6:26 am

      I didn’t warm the milk. I missed that part. Will it still turn out

      Reply
      • Elizabeth Waterson says

        December 31, 2021 at 12:59 pm

        Hi Pam I have always warmed the milk so I am not 100% sure if it will turn out properly It may take longer in the oven to cook. Please let me know how you get on and report back!! Thank you XX Liz

        Reply
    10. Sally says

      March 14, 2022 at 8:27 pm

      This pie is to die for! The texture is so good!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        March 14, 2022 at 9:18 pm

        Thanks, Sally, I think the pie is so good too! I really appreciate you coming back to review the recipe! Thank you! XX Liz

        Reply
    11. Dale Nissley Skillman says

      April 03, 2022 at 5:13 pm

      The Egg Custard pie is a very flexible recipe. It's my favorite custard pie. I often bake with friends when I travel. In a hurry the other day I added the milk and cream cold with the rest of the ingredients. I thought I was sol. I put it in the frig and made another batch, scalding the milk/cream prior to slowly combining.

      I took the uncooked egg/milk/cream mixture and baked the best bread pudding I have had. Think of it, no crust, use 5 full eggs, no scalding. Everything else, samo!!!

      Thank you again,

      Reply
      • Elizabeth Waterson says

        April 07, 2022 at 8:07 am

        Hi Dale, I love that you made bread pudding out of it too!!! That is amazing! I must try one day too! Thank you for coming back to share, I truly appreciate it! Take care. XX Liz

        Reply
    12. Butch Skillman says

      August 08, 2022 at 8:38 am

      Greetings Dear Queen,

      This recipe is a totally wonderful reflection of all egg custard pies. I have baked the pie at least 50 times. Also, it is the basis for a wonderful bread pudding using Jimmy John's day old bread or Pecan Caramel Rolls as the Bread part.

      Primarily, just a note of thanks. What fun. I use an all butter crust method that is fool proof too. By J. Kenji-Lopez Alt.

      Thanks again,

      Pie is done and me too!!!

      Reply
      • Elizabeth Waterson says

        August 10, 2022 at 8:54 pm

        Hi Butch, thank you so much for reaching out. The pecan roll caramel rolls for bread pudding sound amazing! I want to try that!! Take care. XX Liz

        Reply
        • Butch Skillman says

          October 21, 2022 at 8:59 am

          Hi Baking Queen,

          Back to bread pudding made with Pecan Caramel Rolls and the Egg Custard Pie. This last time I added raisins and sautéed apples to the Egg Custard recipe and used the cubed Pecan Rolls to make the Bread Pudding. Extra moisture requires a little longer bake.

          Sooo good. Thanks

          Reply
          • Elizabeth Waterson says

            October 22, 2022 at 11:13 pm

            Sounds absolutely delicious!!!

            Reply
    13. Sandra says

      August 31, 2022 at 11:57 am

      Hello

      Do you bake the crust and then the filling using the same temperature?

      Thanks

      Sandra

      Reply
      • Elizabeth Waterson says

        September 01, 2022 at 4:14 pm

        Hi Sandra, I use the same temperature for both. I hope that helps! Let me know if you try the recipe! XX Liz

        Reply
    14. Lindsey says

      December 22, 2022 at 9:27 am

      I made this to use up a surplus of eggs from my chickens and it was so delicious and silky! The only thing different I did was use vanilla extract and I don’t think I used enough but it was still SO good. My toddler devoured it and asked for seconds. It was gone in a night between 4 of us. It’s quick, simple, and delicious.

      ★★★★★

      Reply
      • Elizabeth Waterson says

        December 22, 2022 at 9:31 am

        Thank you so much for the lovely review Lindsey, I really appreciate it!! Merry Christmas. XX Liz

        Reply

    Primary Sidebar

    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

    More about me →

    Popular

    • Cheesecake Stuffed Strawberries
    • Lemon Creme Brûlée
    • Carrot Pineapple Banana Loaf Cake
    • Roasted Carrots
    • Lemon Cheesecake
    • Easy Lemon Loaf Cake
    • Cauliflower Cheese
    • Lemon Crumb Bars
    • Lemon Crinkle Cookies
    • Lemon Poppy Seed Muffins
    • Blueberry Lemon Loaf Cake
    • Lemon Pound Cake Recipe

    Featured

    featured in confessions of a baking queen
    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

    More about me →

    Popular

    • Lemon Blueberry Cheesecake
    • French Lemon Cream Tart
    • Lemon Curd Loaf Cake
    • Lemon Curd Cheesecake
    • Simple Lemon Curd Recipe
    • Raspberry Swirl Lemon Cheesecake
    • How to Make Lemon Bars
    • Raspberry Lemon Loaf Cake
    • Carrot Layer Cake Recipe
    • Chewy Lemon Crinkle Cookies
    • Raspberry Lemonies
    • Lemon Cupcakes & Lemon Cream Frosting

    Featured

    featured in confessions of a baking queen

    Footer

    Join the CBQ Community

    • Sign Up! for emails and updates
    • Join our Community on Social Media
    • Instagram, Facebook & Pinterest

    Check Out Google Web Stories

    About

    • Privacy Policy
    • About Elizabeth
    • Contact

    Resources

    • The Best Baking Tools
    • Recipes with Video
    • Cheesecake Recipes
    • Brownie Recipes
    • Cake Recipes
    • Shop My Favorite Products & Tools

    ↑ back to top

    As an Amazon Associate, I earn from qualifying purchases. Thank you for supporting Confessions of a Baking Queen.

    Copyright © 2023 Confessions of a Baking Queen

    1.1K shares