Name: Egg Custard Pie Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 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; 1 Pie shell, pre-made; 1 Egg white, beaten for an egg wash

Jump to Recipe· 4.7 from 24 reviews

If you’re on the hunt for a timeless dessert that’s creamy, comforting, and downright delicious, this Egg Custard Pie Recipe is absolutely the one to try next. It’s one of those classic pies that feels like a warm hug in dessert form—simple ingredients come together to create something so smooth and gently spiced that folks always ask for seconds. Trust me, once you nail this, it’ll become a go-to whenever you want a homemade treat that’s easier than it looks but tastes like you took hours.

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Why This Recipe Works

Simple, Classic Ingredients: Each one works in harmony to create a smooth, custardy texture that’s both rich and delicate.
Easy Technique: No fancy equipment or complicated steps—perfect if you’re feeling a little kitchen shy.
Beautiful Presentation: That golden nutmeg sprinkle and flaky crust make it look homemade and stunning without extra effort.
Versatile and Crowd-Pleasing: Works for casual dinners or special occasions—everyone loves this crowd-pleasing comfort dessert.

Egg Custard Pie, classic custard pie recipe, homemade egg custard dessert, easy custard pie, creamy custard pie - A slice of creamy pie is being lifted above the rest of the pie in a white pie tin. The pie has three layers: a light golden brown crust with a flaky texture at the bottom, a thick pale yellow custard filling in the middle that looks smooth and soft, and a slightly browned, speckled top layer that has a slightly rough texture. The background is a white marbled surface, and a white plate is blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Egg Custard Pie Recipe plays its part perfectly, and I’ll share a few tips on picking the best so your custard is silky smooth and flavorful. For instance, scalding the milk really helps integrate the flavors for a richer taste. And using a pre-made pie shell keeps things simple without sacrificing that buttery crust taste.

Egg Custard Pie, classic custard pie recipe, homemade egg custard dessert, easy custard pie, creamy custard pie - Flat lay of three whole brown eggs with clean shells, a small white ceramic bowl of granulated sugar, a small white bowl with fine salt, a small white bowl of golden vanilla extract, a single unbaked pie shell in a simple white ceramic dish, a small white bowl of scalded milk with steam rising gently, and a small white bowl filled with freshly grated nutmeg, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Eggs: Eggs create the custard’s structure and creaminess; fresh eggs make a noticeable difference in texture.
Sugar: Sweetens gently, balancing the creamy egg mixture without overpowering it.
Salt: Just a pinch enhances all the flavors and prevents any blandness.
Vanilla extract: Adds warmth and a lovely aromatic note, making the custard feel homey and comforting.
Egg white (for egg wash): Brushing this on the crust before baking gives you that gorgeous shiny, golden finish.
Pie shell: I recommend using a good-quality pre-made crust for convenience—just make sure it’s fully thawed if frozen!
Milk: Scalded milk helps dissolve sugar fully and blends with the eggs to create a smoother texture.
Nutmeg: This quiet little spice on top adds a subtle, cozy aroma and flavor that’s classic to custard pies.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best things about this Egg Custard Pie Recipe is how flexible it is. Over the years, I’ve experimented with subtle tweaks that brighten or deepen the flavors, depending on what mood I’m in or what ingredients I have on hand. Don’t hesitate to adjust and make this recipe your own—you’ll enjoy the process and the results!

Variation: I once added a teaspoon of cinnamon alongside the nutmeg, which gave it a warm, autumn vibe that my family adored during the holidays.
Dairy Swap: For a slightly lighter version, try using half-and-half or a milk alternative—though the texture won’t be quite as classic, it’s still lovely.
Crust Options: If you want extra flavor, you can make your own pie crust with a little vanilla or sugar mixed into the dough for a subtly sweet base.

Step-by-Step: How I Make Egg Custard Pie Recipe

Step 1: Prep Your Workspace and Preheat the Oven

First things first, get your oven heating to 400°F. This precise temperature jump-starts the baking process, cooking the custard evenly and giving the crust a beautiful crisp. While it’s warming, gather your ingredients so everything’s ready to go. I like to beat my eggs beforehand and have the sugar and vanilla measured out—that way, you won’t feel rushed when mixing.

Step 2: Whisk It All Together

In a big mixing bowl, combine the beaten eggs with sugar, salt, and vanilla extract. Now, the key here is to whisk until it looks smooth and a bit pale—that’s when the sugar dissolves nicely and everything starts to blend. Then, slowly pour in the scalded (and cooled!) milk, whisking continuously. If you add the milk while it’s too hot, you could scramble the eggs, so patience here really pays off.

Step 3: Add the Egg Wash and Pour In the Filling

I always brush the inside of the pie shell with that beaten egg white first—this little step seals the crust and helps it stay flaky and not soggy beneath the custard. Then, carefully pour your custard mixture into the shell. Finally, sprinkle the nutmeg on top using a fine sieve—this spreads it evenly so you don’t end up with clumps.

Step 4: Bake and Cool

Pop the pie into your hot oven and bake for about 40 to 50 minutes. You’re looking for firm edges around the pie, but the center should still jiggle slightly—this means it’s creamy and not overcooked. Once done, set it on a cooling rack for at least an hour before chilling it in the fridge. This step helps the custard settle perfectly so it slices smoothly.

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Pro Tips for Making Egg Custard Pie Recipe

Scalding Milk Properly: Heat the milk until you see tiny bubbles at the edges, then remove it from the heat immediately; this prevents a cooked flavor and makes your custard silky.
Don’t Overbake: The slight jiggle in the center is your cue to stop baking—too firm means dry custard.
Use a Fine-Mesh Sieve for Nutmeg: It spreads the spice delicately and avoids overpowering any one bite.
Let It Chill: Cooling fully in the fridge improves texture and flavor, so don’t skip this step!

How to Serve Egg Custard Pie Recipe

Egg Custard Pie, classic custard pie recipe, homemade egg custard dessert, easy custard pie, creamy custard pie - A slice of creamy custard pie with a golden-brown top sprinkled with cinnamon sits on a white plate with a slight raised dot pattern around the edge. The pie has three layers: a light brown crust with a crimped edge, a thick smooth pale yellow custard filling, and a slightly darker cinnamon-dusted surface. To the left of the pie slice, there are three red strawberry slices and several dark blue blueberries scattered next to it. The plate is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to keep it classic with just a dusting of extra nutmeg or a sprinkle of cinnamon on top—it amps up the warmth without stealing the spotlight. When feeling fancy, a dollop of lightly whipped cream or a few fresh berries balances the richness perfectly.

Side Dishes

For a comforting finish, serve this pie alongside a cup of strong coffee or mellow chamomile tea. It’s also wonderful paired with a fresh fruit salad or a scoop of vanilla ice cream if you want a cool contrast to the warm, creamy custard.

Creative Ways to Present

For special occasions, I sometimes serve individual mini custard pies in tart shells, sprinkled with edible flowers or a swirl of caramel drizzle. It makes the presentation feel festive and personal—a real treat for guests!

Make Ahead and Storage

Storing Leftovers

I usually wrap leftover slices tightly with plastic wrap or store them in an airtight container in the fridge. The pie holds up nicely for about 3-4 days, and every bite tastes almost as fresh as day one.

Freezing

Freezing custard pies can be tricky because of the texture, but I’ve had decent results by wrapping the whole pie tightly in foil and plastic wrap. When thawed slowly overnight in the fridge, it’s still pretty tasty—though a bit softer in texture.

Reheating

I actually prefer this pie cold or at room temperature, but if you want to warm it up gently, pop a slice in the microwave for 15–20 seconds. Just be careful not to overheat since it can curdle or get rubbery.

FAQs

Can I use a homemade pie crust instead of store-bought?

Absolutely! A homemade flaky crust adds extra love to your Egg Custard Pie Recipe. Just make sure to pre-bake it slightly (blind bake) to prevent sogginess from the custard filling.
What does “scalded milk” mean, and why is it important?

Scalded milk is milk heated just until tiny bubbles form around the edges. It’s important because it helps dissolve sugar better and gives your custard a creamier texture without a cooked flavor.
How can I tell when the custard pie is done baking?

Look for firm edges and a custard center that still jiggles softly when you gently shake the pan. This tells you it’s set but not overcooked.
Can I add other spices besides nutmeg?

Yes! Cinnamon, allspice, or even a touch of ground ginger can add lovely warmth. Just start small so you don’t overpower the custard’s tenderness.
Is this Egg Custard Pie Recipe suitable for beginners?

Definitely. The straightforward steps and common ingredients make it a great starting point for novice bakers—even if you’re nervous about making custards.

Final Thoughts

This Egg Custard Pie Recipe holds a special place in my heart because it’s like a little slice of nostalgia—simple, unpretentious, and just inherently comforting. If you love classic desserts that feel like home, you’ll enjoy making this from scratch and sharing it with anyone who appreciates that perfect creamy texture and subtle spice. So grab a pie shell, round up those ingredients, and I promise this will be a pie you’ll come back to over and over again. You’ve got this!

Egg Custard Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 24 reviews

Author: Julia
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: American

Print Recipe

Description

This classic Egg Custard Pie is a creamy, comforting dessert featuring a smooth custard filling baked in a flaky pie shell. The subtle blend of vanilla and nutmeg adds a warm, inviting flavor perfect for any occasion.

Ingredients

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 and Wash

1 Pie shell, pre-made
1 Egg white, beaten for an egg wash

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Instructions

Preheat Oven: Set your oven temperature to 400° F to prepare for baking the custard pie.
Mix Custard Ingredients: In a large bowl, combine the beaten eggs, sugar, salt, and vanilla extract. Slowly pour in the cooled scalded milk while whisking continuously to create a smooth custard mixture.
Prepare Pie Shell: Using a pastry brush, apply the beaten egg white lightly to coat the inside of the pre-made pie shell. This helps to seal the crust and prevent sogginess.
Assemble the Pie: Carefully pour the custard filling into the prepared pie shell. Using a fine-mesh strainer, evenly sprinkle the nutmeg over the top of the custard.
Bake: Place the pie on the center rack of your preheated oven and bake for 50 minutes. The pie is done when the edges are firm but the center still jiggles slightly.
Cool and Chill: Remove the pie from the oven and place it on a cooling rack. Allow it to cool completely, then refrigerate before serving to let the custard set fully.

Notes

To scald milk, heat it gently until small bubbles form around the edges, but do not let it boil. Then let it cool before adding to the custard mixture.
Using a fine-mesh strainer to sprinkle nutmeg ensures an even distribution without clumps.
Chilling the pie before serving enhances the texture and flavor of the custard.
You can use freshly grated nutmeg for a more intense flavor if preferred.