Egg Custard Pie is one of those traditional Southern heritage recipes that I love so much. It may be made from plain, simple pantry ingredients, but it’s so worth getting out the fine china to serve it. Who would think that a few eggs, some sugar, vanilla, and milk could conjure up such strong childhood memories!
We all have eggs, sugar, and milk on hand pretty much all the time, right? Well, let me show you how to take those simple pantry ingredients and turn them into something extra special! Once you taste this pie, you’ll find an excuse to serve it for everything from next Saturday’s brunch to Thanksgiving dinner.
According to some sources, the origins of egg custard pie date back at least to the Middle Ages. They say it was brought here by immigrants from Europe. It has lots of variations found all over the world. I’m just glad it got here, whatever path it took.
Now, if you’re looking for a “mile high” type of pie that’s overly rich and extra sweet, then this pie is not for you. But if you want a luscious, creamy treat that is perfect after any meal, I have your recipe right here.
Old fashioned southern egg custard pie has the lovely flavor of whole milk and eggs and the perfume of a dusting of nutmeg, but it is not overly sweet. If I had to choose my favorite pie, it would be difficult to pick between this one and coconut meringue, but I think the egg custard would win.
— This post was originally published on October 17, 2011. It has been updated with additional information and new photos.
Recipe Snapshot
Cuisine: Southern Vintage
Cooking Method: Oven
Total Time: 40 Minutes
Servings: 8
Primary Ingredient(s): Milk, eggs, sugar, nutmeg, pie crust
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“This is by far the best egg custard pie I have made. It was scrumptious. I will use this recipe from this day forward.”
— Tricia
Ingredient Notes
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- Unbaked Pie Crust – You’ll want a regular pie crust, not a deep dish crust, for this recipe. If you have a favorite pie crust recipe, please use it. I prefer the refrigerated and frozen ones available in the grocery store. Pillsbury brand is always dependable for me.
- Whole Milk – Do not substitute lower fat milk for the recipe. If anything, go higher fat with half and half or cream.
- Ground Nutmeg – Make sure your nutmeg is fresh for best flavor.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 301 of my cookbook, My Southern Table! Get your signed copy today.
How to Make Egg Custard Pie
Prepare the Pie Crust
- Start by preparing the pie crust. If using a frozen crust, thaw it at room temperature according to its package directions.
I won’t go into it all over again, but just suffice it to say that homemade pie crusts and I are not friends. We’re barely on speaking terms. Homemade pie crust loathes me, and the feeling is pretty much mutual. So, I’ll start with a frozen crust that I’ve thawed.
- Prick the crust all over with the tines of a fork.
- Very lightly beat an egg white and brush it all over the unbaked crust. The egg white will help keep the crust from becoming soggy.
- Set the crust aside.
Pro Tip
I always think this pie is best baked in a regular shallow crust instead of a deep dish. It just seems more old-fashioned, and that fits perfectly with this type of pie.
- Preheat the oven to 400 degrees.
Make the Custard
- In a medium bowl, add the beaten eggs and egg yolk, the sugar, salt, and vanilla.
- Mix those together a little and then whisk in the milk.
- Put the prepared crust on a baking sheet.
- Then pour the egg mixture into the crust.
- Lightly dust the top of the pie and custard cups with nutmeg.
Pro Tip
You’ll probably have a bit of the pie filling left over, just like I did. I always put that extra egg mixture to two little custard cups and bake it along with the pie. It makes a couple of delicious little treats for the cook :-)
Bake the Pie
- Carefully place the baking tray into the oven and let the pie cook for 30 to 35 minutes.
Pro Tip
Check to see if your pie is ready by inserting a knife near the center. If it comes out clean, you’re all set.
- Remove the pie (and custard cups if you used them) to a cooling rack.
- Serve warm or at room temperature, and refrigerate any leftovers.
How to Serve
Occasionally I serve a spoonful of very lightly sweetened whipped cream alongside my Egg Custard Pie, but I think it’s really perfect all by itself.
Recipe Tips
Most older recipes instruct you to scald the milk before adding it to the eggs. That’s not really necessary. However, the eggs should be at room temperature.
Variations
- Half and half or cream can be used in place of the whole milk.
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Questions About Egg Custard Pie
Just like any recipe containing eggs or dairy, this pie should be refrigerated as soon as it cools to room temperature. Cover the pie with plastic wrap and store it in the refrigerator for up to three days.
It’s not necessary to pre-bake the crust. If you follow my instructions for brushing the pie shell with egg white before baking, that will prevent it from getting soggy.
To test whether the pie is done, gently insert a thin knife near the center of the pie. If the knife comes out clean with no liquid clinging to it, then the pie is done. It will firm up slightly as it cools.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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Egg Custard Pie
Ingredients
- 1 9-inch unbaked pie crust
- 1 egg white lightly beaten
- 3 whole eggs plus one egg yolk beaten
- ¾ cup sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 ½ cups whole milk
- ¼ teaspoon ground nutmeg
Instructions
- If using a frozen pie crust, allow it to thaw at room temperature according to its package directions.1 9-inch unbaked pie crust
- Prick the crust all over with the tines of a fork.
- Brush thoroughly with beaten egg white. This helps prevent the crust from becoming soggy.1 egg white
- Set the crust aside.
- Preheat the oven to 400 degrees.
- In a medium bowl, add the beaten eggs, sugar, salt, and vanilla. Beat together.3 whole eggs plus one egg yolk, ¾ cup sugar, ¼ teaspoon salt, 1 teaspoon vanilla extract
- Using a wire whisk, add the milk.2 ½ cups whole milk
- Place the prepared pie crust on a baking sheet.
- Pour the egg and milk mixture into the pie crust filling baking cups with any excess mixture.
- Sprinkle the top with nutmeg.¼ teaspoon ground nutmeg
- Bake for 35-40 minutes or until a knife inserted near the center comes out clean.
- Remove from the oven and transfer to a cooling rack.
- May be served either cold or at room temperature.
Notes
- Most older recipes instruct you to scald the milk before adding it to the eggs. That’s not really necessary. However, the eggs should be at room temperature.
- This pie should be refrigerated as soon as it cools to room temperature. Cover the pie with plastic wrap and store it in the refrigerator for up to three days.
- To test whether the pie is done, gently insert a thin knife near the center of the pie. If the knife comes out clean with no liquid clinging to it, then the pie is done. It will firm up slightly as it cools.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
I followed the recipe exactly but the custard was watery. Maybe I should have used cream?
Assuming you used whole milk, it sounds like you simply didn’t cook the pie long enough. Always test it as described in the post FAQs to be sure it’s done before taking it out of the oven.
Yum, comfort pie. When I tell my husband we are having leftovers for dinner he knows he is going to get your custard pie so he doesn’t complain about the leftovers (even though my leftovers are delicious!)
My mother used to make a rice pudding that had a thick layer of egg custard on top. do you have anything for me? She passed 40 years ago along with many of her recipe secrets. THANK YOU!!!
I’ve never heard of a rice pudding like that, but I sure would love to try it!!
Like my Mom used to make.
I just made this recipe. It seems a little eggy… Any reason why?
Hi Shelly. I’m not sure there’s a good answer to your comment. It’s “egg” custard.
My mom used to put stewed dry peaches/apricots on the crust and then cover with egg custard…tart and sweet, delicious.
That sounds great!
I’ve made this a bunch of times and love it. My question is could you add blueberries to it to make a blueberry custard pie? I didn’t know if I could just add in blueberries or would I have to change any other ingredients?
Hi Donna. I’ve never tried adding fruit to this pie so I can’t say whether it would work. Give it a try and let me know how it turns out!
I followed the directions precisely.l. At the end of 35 min, it was still runny. I added another 10 – same results. So I lowered the temp to 350 and continued to bake it 10 minutes at a time x2. I’ve made this pie by another recipe that I could not find, but have NEVER had this problem. My other recipe called for 350 for an hour. This worked for me….not this recipe. And the nutmeg pooled together in one blob, I think because of the high temp of the oven. Never had that happen either. It didn’t make a pretty pie as it should. I won’t use this recipe again.
I’m sorry you had a problem with the recipe, Judy. It’s really strange – I’ve been using this recipe for decades and it always turns out perfectly.
I had the exact same issue. Took it out at 35 mins, covered with foil, and returned for half an hour. I’m suspecting the author has a convection oven and this recipe is with a fan.
My dad always did it at 325 for an hour as well—I should’ve gone with my gut on this one!
I made the Egg Custard Pie on Good Friday and it was gone within a day. I follow your recipe to the letter and it came out perfect. This is the recipe i have been looking for. THANKS FOR SHARING THIS !!!!! It is my keeper.
This pie was DELICIOUS and my whole family agrees. I had to cook another 20 min for the middle to set, but my oven is older. Thanks for the recipe, I will definitely make this again!
I’m so glad you all enjoyed the pie!
I have a propane oven that tends to cook a little hotter. Any suggestions before I try this?Lol
Hi Ashley – I don’t have any experience cooking with a propane oven.
This is so creamy. I made it with 2 cups heavy cream and 1/2 cup 1% milk. I made this for my dad and he wanted just the custard and not the pie. I reduced temp to 325F and put in a water bath. Awesome!
I hope your dad thoroughly enjoyed it!