This Egg Custard Pie is old-school comfort in a flaky crust. A simple custard of eggs, milk, cream, sugar, vanilla, salt, and nutmeg bakes until set with a softly golden surface. It's a nostalgic dessert that's surprisingly easy to make, ideal for baking ahead and slicing up for a crowd.
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. Another delicious pie is pumpkin pie, often served only in the fall/ autumn months I think this pie is delicious all year round!
Small Ingredient List, Big Flavor
Followed and tested proportions gave a smooth, creamy filling that sets without curdling-gentle tempering and baking are key. A few ingredient notes:
- 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. All butter pie crust or my flaky pie crust are great options too! But if I am honest I often just use a premade frozen pie store-bought crust for ease!! Blind-baking the crust briefly helps prevent sogginess and gives structure for a cleaner custard slice.
- 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 heavy 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!
- 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!
Custard Pie Magic Happens Here
I use my Thermapen MK4 internal thermometer to check for 170F/77C- 175F/80C to know the pie is baked fully.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Old-Fashioned Egg Custard Pie Recipe
This Egg Custard Pie is old-school comfort in a flaky crust. A simple custard of eggs, milk, cream, sugar, vanilla, salt, and nutmeg bakes until set with a softly golden surface. It's a nostalgic dessert that's surprisingly easy to make, ideal for baking ahead and slicing up for a crowd.
- Total Time: 58 minutes
- Yield: 8 Slices 1x
Ingredients
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
I do not recommend freezing anything that is custard based. The custard texture is not ideal for freezing and thawing.
- Prep Time: 10
- Cook Time: 48
- Category: Dessert
- Method: Bake
- Cuisine: American
Sarah says
I made this for a weekend treat and oh my gosh its so rich and creamy, I will be making it again!
Elizabeth Waterson says
Thanks so much Sarah, so pleased you enjoyed it, we love egg custard pie too!! Take care. XX Liz
Erin says
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.
Elizabeth Waterson says
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
Jeannette says
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!
Elizabeth Waterson says
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
Darlene Hardwick RN says
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...
Elizabeth Waterson says
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
Gayle says
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
Elizabeth Waterson says
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
MB says
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
Elizabeth Waterson says
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
MB says
Wow thank you for responding! I will sure let you know! So excited
Happy Easter!
John McGowan says
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.
Elizabeth Waterson says
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
Laura James says
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.
Elizabeth Waterson says
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
Pam says
I didn’t warm the milk. I missed that part. Will it still turn out
Elizabeth Waterson says
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
Dale Nissley Skillman says
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,
Elizabeth Waterson says
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
Jessica says
Can 1% milk be used in place of whole milk? Dying to try this recipe. My mom used to make these pies every holiday and I would get one to myself
Elizabeth Waterson says
Hi Jessica, I wouldn't suggest using 1% as the milk fat really helps the pie. Sorry! Please let me know if you try the recipe! XX Liz
Jessica says
I tried this recipe on Thanksgiving. It was so good! Reminded me of whenever I was a kid... I did not have any whole milk, so I substituted 2% and more heavy cream In place of the whole milk (Another quarter cup heavy cream and then the reaming 1 cup being 2%). It was absolutely delicious! My only tip is to make sure your crust goes above the edges because it makes a lot it filling!
Butch Skillman says
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!!!
Elizabeth Waterson says
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
Butch Skillman says
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
Elizabeth Waterson says
Sounds absolutely delicious!!!
Sandra says
Hello
Do you bake the crust and then the filling using the same temperature?
Thanks
Sandra
Elizabeth Waterson says
Hi Sandra, I use the same temperature for both. I hope that helps! Let me know if you try the recipe! XX Liz
Lindsey says
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.
Elizabeth Waterson says
Thank you so much for the lovely review Lindsey, I really appreciate it!! Merry Christmas. XX Liz