Egg Custard Pie

iamwinfred

This Egg Custard Pie is the kind of old-fashioned dessert that never really goes out of style. It's just a handful of pantry staples—eggs, milk, sugar, vanilla, and a little nutmeg—baked into a flaky crust until the filling turns silky and barely set. No fancy techniques, no water bath, no fussing with a thermometer for hours. Just a simple pie that tastes like it came straight out of your grandmother's kitchen.

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Prep Time 15

Cook Time 50

Total Time 1 5

Course Dessert

Cuisine American

Servings slices

Calories 265 kcal

Equipment

9-inch pie dish ceramic pie dish recommended
Large mixing bowl
Whisk
Small saucepan for scalding the milk
Measuring cups and spoons
Fine-mesh strainer
Pastry brush
Wire cooling rack
Aluminum foil or pie crust shield
Rimmed baking sheet
Instant-read thermometer optional, for checking doneness

Ingredients

1 unbaked 9-inch pie crust homemade or store-bought
1 egg white lightly beaten, for sealing the crust
4 large eggs room temperature
3/4 cup granulated sugar 150g
1/4 teaspoon salt
2 cups whole milk 480ml
1/2 cup heavy cream 120ml
1 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg plus more for topping

Instructions

Preheat oven to 400°F. Roll out pie crust and fit into a 9-inch pie dish. Crimp edges and prick the bottom with a fork. Brush the inside surface with lightly beaten egg white to prevent sogginess. Freeze for 10 minutes.
In a small saucepan over medium heat, combine milk and heavy cream. Heat until small bubbles form around the edges (do not boil). Remove from heat and cool for 10 minutes.
In a large mixing bowl, whisk together eggs, sugar, and salt until smooth and slightly pale. Add vanilla and whisk to combine.
Slowly pour the warm milk mixture into the egg mixture in a thin, steady stream while whisking constantly (tempering). Whisk for another 15-20 seconds until fully combined.
Pour the custard mixture through a fine mesh strainer into a clean bowl or directly over the pie crust to catch any bits of cooked egg or foam.
Place chilled crust on a rimmed baking sheet. Carefully pour strained custard into the crust, filling almost to the top. Sprinkle evenly with remaining nutmeg.
Bake at 400°F for 15 minutes. Reduce temperature to 325°F and bake for another 30-35 minutes. Cover crust edges with foil or a pie shield if browning too quickly. Pie is done when edges are set and center has a slight jiggle.
Cool on a wire rack for 1 hour at room temperature. Refrigerate for at least 2 hours before slicing for clean cuts.

Notes

Use room temperature eggs so they blend more smoothly into the milk mixture.
Never skip straining the custard—it is the secret to that silky, lump-free texture.
Bake the pie on a rimmed baking sheet to catch any spills and make transferring easier.
Watch the pie closely near the end of baking—an overbaked custard can turn watery or grainy.
Let the pie cool fully before slicing so the custard has time to fully set.
Freshly grated nutmeg has a much brighter flavor than pre-ground, if you have a nutmeg grinder on hand.
For a tropical variation, swap the whole milk and cream for coconut milk.
Add a tablespoon of bourbon to the custard for a warm, grown-up twist.
Store covered in the refrigerator for up to 4 days. Freeze individual slices for up to 1 month.
This pie is traditionally served cold or at room temperature—reheating isn't necessary.

Nutrition

Serving: 1sliceCalories: 265kcalCarbohydrates: 25gProtein: 6gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 115mgSodium: 190mgPotassium: 120mgSugar: 15gVitamin A: 8IUCalcium: 10mgIron: 4mg

Keyword classic custard, custard pie recipe, egg custard pie, homemade pie, old fashioned dessert