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, an old fashioned lemon pie, and coconut meringue, but I think the egg custard might win.
Recipe Snapshot: Egg Custard Pie
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
STEP 1. 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.
STEP 2. Prick the crust all over with the tines of a fork.
STEP 3. 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.
STEP 4. 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.
STEP 5. Preheat the oven to 400 degrees.
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Make the Custard
STEP 6. In a medium bowl, add the beaten eggs and egg yolk, the sugar, salt, and vanilla.
STEP 7. Mix those together a little and then whisk in the milk.
STEP 8. Put the prepared crust on a baking sheet.
STEP 9. Then pour the egg mixture into the crust.
STEP 10. 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
STEP 11. Carefully place the baking tray into the oven. Bake for 30 to 35 minutes or until a knife inserted near the center comes out clean.
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.
STEP 12. Remove the pie (and custard cups if you used them) to a cooling rack.
STEP 13. 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.
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.
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Recipe
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 30 to 35 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.
love love love this scumpous custard its so close to my grandmother’s I always loved the holidays when she made it.
Thanks for this simple recipe. I’m making this for the holidays because i love this pie.
You’re so welcome!
thank you for this simple but great recipe. I gave up making my own pie crust, but when I do I use lard.
The Pillsbury pre-formed are good now. I make my Grandmothers milk pie and shoo fly also.
Thanks again
You’re very welcome, Nathan. And I agree that the Pillsbury pie crusts are excellent and quite convenient, too.
Perfect. Easy and delicious. Thank you.
You’re welcome!
One of my two favorite pies! The other is sour cherry. I haven’t made this in years, and I’ve lost my grandmother’s recipe, but this seems similar. I’m a good pie crust maker, so I will try this with my all butter crust. Thanks for this heritage recipe!
Lana I grew up in South Georgia too (Baker and Miller County) and this was my father’s favorite pie. Don’t know that recipe is same because Mama never wrote it down. Oh how I wish I had some of those old recipes. I don’t do much cooking anymore especially baking but when I did, like you, pie crust was never easy to make until I found one using boiling water in a Southern Cooking cookbook by Mrs. S.R. Dull. Copyright was in Atlanta, Georgia, 1928 and 1941. It was a gift sometime around 1960. Don’t know if it is still around. I use frozen now too.
I have Mrs. Dull’s cookbook and it’s great even though it’s a bit hard to follow. I’ll have to look for that pie crust recipe in it :-)
Am making this for New Years Eve and so used egg nog instead of milk. Fingers crossed.
I made this with duck eggs, most of them were smallish for duck eggs. I used my blender & it was full (5 cups) before I could get all the milk in! had 3 custard cups left over after filling a 9″ deep dish frozen pie crust. Hopefully this will work out with less milk
Thanks for linking to the Blueberry Custard Pie! Your Egg Custard Pie looks amazing.
That’s the pie on which we grew up. We made it lots and lots of times. The beauty was that even crazy kids could make the thing, and it would turn out beautifully and taste great. Still is the beauty of the pie.
I have the same inappropriate disdain for pie crust. Not only do I not make the stuff, I really don’t care for the taste. So, get one of those “roll it out” crusts out of the refrigerated section, and put it in a really good looking pie plate. It looks homemade, and folks who like the crust think that you went to great trouble.
Miss P
Made this pie and it turned out delicious. I have tried using lactose free and 2% milk but the pies have not turned out very well compared to using whole milk. I also use the deep dish pie crust, put the pie into a shallow pan and add water to the pan while it is cooking. Love this recipe. Thanks for the great recipe.
Maybe some of you have used 2% milk or lactaid milk, but I have never had the recipes to turn out right using them. I also put the pies in a pan of water while cooking. It seems to make the custard much more creamier.
This is by far the best egg custard pie I have made. It was scrumptious. I will use this recipe from this day forward. Thanks for posting this on your website. Oh and I love your website. Keep up the good works.
I made this pie tonight. It’s easy and delicious!!!
I made this today. I did NOT scald the milk and my pie still did not turn out smooth! It was like scrambled eggs. I also had my oven set at 400 but I had to cook it for about 1 hr before the knife came out clean. Do you have any recommendations? Thank you. I did use 2% milk if that had anything to do with it.
Nikki – unless I was right there in the kitchen with you when you were making the pie, it’s really hard to say what went wrong. Two things to check are that you beat the eggs thoroughly so that the yolks and white were very well mixed and that you used whole milk. I’m not sure 2% would have quite enough for a proper custard. Also, check your oven temperature with an oven thermometer. It could be off.
I made this pie using a recipe identical to yours (though I found it on another site). I followed the recipe to the letter, but the filling didn’t set up. Do you have any idea what might have gone wrong?
I can’t imagine, Lisa. I’ve made this pie hundreds of time in my life and never had that problem. The only possibility I can think of would be if you just didn’t cook it long enough or if your oven temperature was way too low.