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 pre-made pie shell; 1 egg white, beaten for egg wash

Jump to Recipe· 4.8 from 17 reviews

If you’ve been searching for a classic, comforting dessert that’s smooth, creamy, and downright nostalgic, you’re going to love this Egg Custard Pie Recipe. It’s one of those timeless pies that somehow manages to feel both fancy enough for company and simple enough for a weeknight treat. I’ve made this recipe countless times, and every single time it comes out with that perfect silky custard filling and a golden crust that’s just the right balance of flaky and sturdy. Stick with me here—I’ll guide you through everything you need to know so your pie comes out like a dream.

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Why This Recipe Works

Simple Ingredients: Uses everyday pantry staples that blend seamlessly for a smooth custard texture.
Perfect Texture: The filling sets just right—not too firm, not too wobbly—thanks to the right balance of eggs and milk.
Flavor Boost: A touch of vanilla and nutmeg enhances the natural richness without overpowering the delicate custard.
Easy to Follow: Straightforward steps that even baking beginners can feel confident tackling.

Egg Custard Pie, classic egg custard pie, creamy custard pie, easy custard pie recipe, beginner-friendly 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

This Egg Custard Pie Recipe comes down to a harmonious mix of simple ingredients that you probably already have around. Each plays a vital role, whether it’s creating structure, sweetness, or that small hint of warm spice that makes every bite feel cozy.

Egg Custard Pie, classic egg custard pie, creamy custard pie, easy custard pie recipe, beginner-friendly 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 give custard its structure; using whole eggs ensures a rich texture.
Sugar: Sweetens the custard gently, balancing the richness without overpowering.
Salt: Just a pinch to enhance and brighten the flavors.
Vanilla Extract: Adds floral warmth that rounds out the custard’s profile beautifully.
Egg White: Used as an egg wash to help seal and brown the pie crust.
Pie Shell: A pre-made pie shell keeps things simple, but homemade works wonders too.
Milk: Scalding the milk brings out sweetness and prevents curdling; cool it before mixing to avoid scrambling the eggs.
Nutmeg: Sprinkled on top, it’s the subtle spice that makes a custard pie memorable and aromatic.

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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.

Make It Your Way

One of my favorite things about this Egg Custard Pie Recipe is how adaptable it is. While the classic version is divine on its own, you can easily tweak it to suit your tastes or dietary preferences without losing the smooth, comforting essence.

Variation: Sometimes I swap part of the milk for cream for an even richer custard, especially when I’m craving a more decadent dessert.
Dairy-Free: You can replace milk with a creamy plant-based milk like oat or almond, just be sure to keep the same temperature guidelines.
Spice It Up: Adding a pinch of cinnamon or cardamom along with the nutmeg gives a wonderful twist, perfect for the holidays.
Crust Options: If you prefer gluten-free or want more texture, try a graham cracker crust instead of a traditional pie shell.

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

Step 1: Preparing the Custard Base

First things first: preheat your oven to 400°F (that’s 200°C if you’re using metric). In a large bowl, whisk together the beaten eggs, sugar, salt, and vanilla until smooth and fragrant. If you want, I usually take a moment here to savor the vanilla aroma—it’s a good sign that your custard will taste amazing. Then slowly drizzle in the cooled scalded milk, whisking continuously to combine everything into a silky, smooth mixture.

Step 2: Ready the Pie Shell

Grab your pie shell and using a pastry brush, gently coat the inside with the beaten egg white. This egg wash helps seal the crust, preventing it from becoming soggy once you pour in that luscious custard. Pour the custard mixture carefully into the shell, so you don’t disturb your egg wash seal. Then, using a fine-mesh strainer, sprinkle nutmeg evenly on top—this little touch gives the pie that classic, homey smell and look.

Step 3: Baking with Patience

Pop the pie into your preheated oven and bake for 40-50 minutes. Here’s a tip: the pie’s done when the edges are set and firm but the center still jiggles slightly if you gently shake the pan. This jiggle means your custard is creamy and not overcooked. Let it cool completely on a wire rack, then pop it in the fridge for a few hours to firm up fully before serving—it really makes a difference!

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Tips from My Kitchen

Scald Your Milk: Heating milk just until tiny bubbles form around the edges unlocks a sweeter flavor and gives your custard a silky finish—I never skip this step.
Cool Before Mixing: Always let the scalded milk cool a bit before adding it to eggs, or you risk scrambling them and ruining your custard’s texture.
Watch the Jiggle: It can be tempting to keep baking until firm all the way through, but that gentle jiggle in the center ensures creamy custard instead of a dry one.
Egg Wash Seal: Brushing the pie shell with egg white helps prevent sogginess—a small trick that really makes a big difference in crust texture.

How to Serve Egg Custard Pie Recipe

Egg Custard Pie, classic egg custard pie, creamy custard pie, easy custard pie recipe, beginner-friendly 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 love keeping it simple when garnishing this pie because the custard itself is the star. A light dusting of extra fresh nutmeg right before serving enhances the aroma beautifully. Sometimes, I’ll add a dollop of lightly whipped cream or even a sprinkle of toasted almonds for an added crunch and subtle nuttiness that pairs surprisingly well.

Side Dishes

This pie shines on its own, but if I’m serving it for a gathering, fresh berries on the side add a lovely tart contrast. A small scoop of vanilla bean ice cream is another favorite—its cold creaminess complements the warm, silky custard perfectly.

Creative Ways to Present

For special occasions, I like to serve individual mini custard pies in ramekins—same custard, just cute single servings with a golden crust. Another idea I tried was lightly caramelizing the top with a kitchen torch for a brûlée-style twist that everyone admired. It’s a fun upgrade without changing the classic flavors.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover custard pie tightly with plastic wrap or aluminum foil and keep it in the fridge. It stays delicious for up to 3 days, though honestly, it rarely lasts that long in my house! Keeping it chilled helps maintain that creamy texture and prevents the crust from soaking up moisture.

Freezing

Freezing egg custard pie is a bit tricky because the texture can change, but if you need to, wrap it very well in foil and place it in an airtight container. When thawing, do it overnight in the fridge to help the custard maintain as much of its original creaminess as possible.

Reheating

I prefer to serve this pie cold or at room temperature, but if you want to warm it up, gently heat a single slice in the microwave for 15-20 seconds. Avoid overheating, or the custard will start to separate. A quick warm-up softens the pie nicely without losing the smooth texture.

FAQs

Can I make this Egg Custard Pie Recipe without scalding the milk?

While you technically can use cold milk to speed things up, scalding the milk makes a big difference—it develops a smoother texture and prevents the custard from curdling. I highly recommend taking that extra few minutes; the payoff in flavor and texture is worth it.
Why is my custard pie watery after baking?

This usually happens if the custard hasn’t set completely or if it was baked at an inconsistent temperature. Make sure your oven is properly preheated and watch for that slight jiggle in the center before pulling it out. Cooling the pie thoroughly in the fridge also helps it firm up nicely.
Can I use a homemade pie crust for this recipe?

Absolutely! A homemade crust adds a special touch and can make your pie even more impressive. Just be sure it’s pre-baked or chilled well before adding the custard to prevent sogginess. The egg wash trick also helps keep everything crisp.
How long does Egg Custard Pie stay fresh?

Stored properly in the fridge, this pie will keep well for about 3 days. After that, the custard might start to lose its texture and the crust could become soggy, so best to enjoy it fresh whenever possible!

Final Thoughts

This Egg Custard Pie Recipe is truly one of those cozy, comforting desserts that feels like a warm hug from an old friend. I’m always surprised by how few ingredients it requires but how rich and satisfying the result is. Whether you’re making it for a holiday gathering or just because you want a sweet treat that’s a little nostalgic, this pie will not disappoint. I hope you give it a try and discover just how easy and rewarding homemade custard pie can be—it might just become your new go-to dessert!