Apple Egg Custard Pie with Oatmeal Crust

That sounds like a wonderfully cozy and flavorful pie! Combining the tartness of apples with a rich egg custard and a wholesome oatmeal crust is a great idea.

Here is a recipe outline for an Apple Egg Custard Pie with an Oatmeal Crust:

🥧 Apple Egg Custard Pie with Oatmeal Crust

This recipe makes one 9-inch pie.

🍽️ Ingredients

For the Oatmeal Crust

$1 \frac{1}{4}$ cups All-Purpose Flour
$\frac{3}{4}$ cup Rolled Oats (not instant)
$\frac{1}{4}$ cup Brown Sugar (packed)
$\frac{1}{2}$ teaspoon Cinnamon
$\frac{1}{4}$ teaspoon Salt
$\frac{1}{2}$ cup (1 stick) Cold Unsalted Butter, cut into small cubes
2 to 4 tablespoons Ice Water

For the Apple Filling

3 medium Apples (such as Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
$\frac{1}{4}$ cup Granulated Sugar
1 tablespoon Lemon Juice
1 teaspoon Cinnamon

For the Egg Custard

3 large Eggs
$\frac{1}{2}$ cup Granulated Sugar
1 cup Heavy Cream (or half-and-half)
1 teaspoon Vanilla Extract
$\frac{1}{4}$ teaspoon Nutmeg
$\frac{1}{4}$ teaspoon Salt

🔪 Instructions

1. Prepare and Bake the Oatmeal Crust

Combine Dry Ingredients: In a food processor, pulse the flour, oats, brown sugar, cinnamon, and salt until just combined.
Cut in Butter: Add the cold butter cubes and pulse until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Add Water: Slowly add the ice water, one tablespoon at a time, pulsing only until the dough just comes together. Do not overmix.
Chill and Roll: Form the dough into a disk, wrap it in plastic, and chill for at least 30 minutes.
Blind Bake: Roll the dough out and fit it into a 9-inch pie plate. Trim the edges and crimp. Prick the bottom with a fork, line it with parchment paper and pie weights (or dried beans), and blind bake at $375^\circ \text{F}$ ( $190^\circ \text{C}$ ) for 15 minutes. Remove the weights and paper, and bake for another 5 minutes until lightly set. Let the crust cool slightly.

2. Prepare the Apple Filling

In a large bowl, toss the thinly sliced apples with $\frac{1}{4}$ cup granulated sugar, lemon juice, and 1 teaspoon cinnamon.
Arrange the seasoned apple slices evenly in the bottom of the pre-baked oatmeal crust.

3. Make and Pour the Custard

In a separate bowl, whisk together the eggs until they are lightly beaten.
Add the $\frac{1}{2}$ cup granulated sugar, heavy cream, vanilla extract, nutmeg, and $\frac{1}{4}$ teaspoon salt. Whisk until the mixture is smooth and the sugar is dissolved.
Gently and slowly pour the egg custard mixture over the apples in the pie crust. The liquid should cover the apples but not overflow the crust.

4. Bake the Pie

Bake the pie at $375^\circ \text{F}$ ( $190^\circ \text{C}$ ) for approximately 45 to 55 minutes.
The pie is done when the edges are set, and a knife inserted near the center comes out clean (or the internal temperature reaches $175^\circ \text{F}$ ). If the crust starts to brown too quickly, lightly cover the edges with foil.
Cool Completely: Allow the pie to cool on a wire rack for at least 2 to 3 hours before slicing and serving. This allows the custard to fully set.

Enjoy the delicious combination of the textured oatmeal crust, tender apples, and smooth egg custard!

Apple Egg Custard Pie with Oatmeal Crust VIDEO

EGG CUSTARD PIE RECIPES

is a delicately flavored, sweet dessert. It serves as an excellent summer treat since it is light and provides a delightful conclusion to any meal. Alternatively, it can be enjoyed as a small afternoon indulgence. With only 244 calories per slice, this straightforward dessert recipe will not lead to excessive calorie intake!

have always held a special place in my heart. My affection for custard pies began when my , affectionately known as ',' began preparing her .

However, my love for pies extends beyond that! I have a variety of favorite pie recipes, including and , which I consider to be akin to family.

The recipe I am sharing today serves as a foundation for all the delightful berry desserts that Carol creates. The charm of this egg pie lies in its ability to stand alone (no pun intended). It might just be the most delicious thing I have tasted since the invention of sliced bread!

🥧 What is it?

Have you ever heard the saying that simplicity is key? This dessert exemplifies that notion. It is a straightforward, traditional, no-frills dessert recipe.

This past Sunday afternoon, I found myself in the kitchen after a first-time visit to , located just up the road in .

The abundance of berries was overwhelming, and with a special dinner planned at our church this week as an excuse, I filled my cart without a clear idea of what I would be preparing.

🥘 What’s in it

For this Raspberry Pie Filling:

Raspberries
Milk
Sugar
Eggs
Cornstarch

After a few short hours, along with nearly a dozen eggs and nine or ten cups of flour, the five pies I produced provided a satisfactory outcome.

Have you ever attempted to make a homemade pie? If you haven’t, now is the perfect opportunity to begin.

Do not fear making mistakes. Keep some extra flour and crust ingredients on hand. Embrace the mess, enjoy the process, and learn how to create your raspberry pie!

A few tips for crafting a Homemade Pie Crust:

The ratio of dry (flour) ingredients to wet (water) can fluctuate based on various factors, including .

For this reason,

Utilize the recipe as a reference.

Do not hesitate to incorporate a little more of one ingredient or another, as needed to ensure the dough is manageable.

Raspberry custard pie serves as an ideal dessert for the summer season.

Additional Delicious Desserts Similar to This

A platter of .

Brownies and Dessert Bars.

Raspberry Brownie Baklava.

A serving of .

A collection of .

Notes.

Advice.

Regarding the crust.

Fluctuations in relative humidity may influence the amount of water required to create and roll the dough.

Do not hesitate to add small quantities of water to achieve the desired texture.

Be liberal with the flour applied to the rolling surface.

To position the crust in the pan, roll it onto a pin, place the pin over the pan, and then unroll it.

Do not hesitate to add small quantities of water to achieve the desired texture.

Apply an egg wash to the top crust before baking. This will yield a rich, brown finish.

Regarding the filling.

Gently wash fresh raspberries just before use, and pat them dry with a paper towel.

Frozen raspberries should be allowed to thaw and completely drain in a colander prior to baking.

OTHER RECIPES

Ingredients:

* 4 large eggs, lightly beaten
* 1/2 cup granulated sugar
* 1/2 teaspoon salt
* 2 1/2 cups milk
* 1 teaspoon
* grated
* for 1 crust

Preparation:
Add sugar and salt to lightly beaten eggs; add milk and vanilla; mix to combine thoroughly.

Pour into unbaked pie shell; sprinkle generously with nutmeg.

Bake at 425° for 25 to 35 minutes, or until knife inserted in center comes out clean.

The egg custard pie recipe is ready to serve....enjoy the pie !
old-ivorys-egg-custard-pie.

VIDEO:

OLD FASHION EGG CUSTARD PIE

OLD FASHION

My traditional egg custard pie recipe is a timeless dessert characterized by its smooth and creamy consistency, along with a rich, indulgent flavor that is ideal for , family gatherings, or .

Made with basic ingredients, this recipe has been a beloved staple in our household for as long as I can recall. The rich and creamy filling strikes the perfect balance, not being overly sweet, making it suitable for nearly any occasion.

I vividly remember the first time I experienced this classic dessert, and I am confident that after just one bite, you will agree that this pie is a treasure!

If you enjoy this recipe, consider trying my , and for a more sophisticated option, explore my .

Ingredients

Ingredients required to prepare the recipe.

Let us begin by assembling the necessary ingredients for this traditional recipe. In culinary terms, this is referred to as , which means Everything in its Place.

Not only does preparing your ingredients in advance expedite the cooking process, but it also ensures that you have everything required to create the dish.

*This is the traditional recipe, but you are welcome to enhance the custard filling with , , , or before baking.

How to prepare Egg Custard Pie

This is my straightforward recipe for . If you prefer not to create your own homemade pie crust, you may opt for a available at your local grocery store.

Combine the flour, sugar, baking powder, and salt in the bowl of a food processor and pulse the dry ingredients three times to blend.
Add the very cold butter pieces to the flour mixture.
Pulse at one-second intervals until the butter is incorporated.
Add the egg to the food processor.
Pulse until the dough forms a ball on the blade of the processor.
Transfer the dough from the food processor onto a floured surface, and carefully detach the blade. Flatten the dough into a disc and wrap it in plastic wrap. Refrigerate and chill for 15-20 minutes.
Preheat the oven to 375 degrees Fahrenheit.
Utilize a rolling pin to flatten the pie dough into a circle that extends 2 to 3 inches beyond the edges of the pie pan.
Carefully wrap the dough around the rolling pin and transfer it into the pie pan.
*Refrigerate until required.
Separate one egg, placing the white and yolk into distinct bowls. Whip the egg white, then apply it to the crust using a brush.
Position the unbaked pie crust on the center rack of a preheated oven and par-bake it for 7-8 minutes. Afterward, take the crust out of the oven and set it on a wire rack to cool for 10 minutes.
*This technique eliminates the need for pie weights.

A collage illustrating the completion of the recipe.

Combine five eggs along with the saved egg yolk from the crust, granulated sugar, salt, vanilla extract, heavy cream, and whole milk in a large bowl.
Whisk the custard mixture until it achieves a smooth and creamy consistency.
Pour the egg mixture into the par-baked pie shell, then place it on the center rack of the preheated oven at 375 degrees and bake for 35-45 minutes or until a knife inserted in the center comes out clean.
Remove the egg custard pie from the oven and allow it to cool on a wire rack.
Position a baking sheet on the bottom rack beneath the pie to catch any potential spills.

The completed recipe displayed in a white pie dish.

Once the pie has cooled completely, refrigerate it for a minimum of 4 hours to chill before serving. Dust the top of the pie with nutmeg and serve.

A slice of the pie presented on a white plate with a fork.

Serve this traditional pie with a sprinkle of nutmeg, or for a more indulgent touch, add a dollop of and fresh berries.

Store any remaining egg custard pie in the refrigerator, wrapped in plastic wrap (or in an airtight container).

Recipe FAQs

What ingredients are used to make egg custard pie?

The traditional recipe consists of either a homemade or a store-bought pie crust, along with eggs, granulated sugar, salt, vanilla extract, heavy cream, whole milk, and ground nutmeg.

What causes my pie to be watery?

The primary cause of a is insufficient baking time. Additionally, if the eggs are not whipped adequately and not mixed thoroughly with the other components, this can also lead to a watery texture. Therefore, it is essential to ensure that you beat the egg mixture thoroughly and bake it long enough to solidify the custard.

How can I prevent the crust from becoming soggy?

To avoid a , you can apply a layer of egg whites and par-bake the crust prior to adding the custard.

OTHER RECIPES

A nice egg custard pie recipe to try !
INGREDIENTS

4 tbsp. sugar
1/4 c. butter
4 eggs
2 c. milk
3 tbsp. flour

INSTRUCTIONS
Mix well.

Pour into uncooked pie shell; sprinkle with nutmeg if desired.

Bake at 300 degrees until custard is set and lightly brown.

The egg custard pie recipe is ready to serve...nice ! Enjoy the pie !
egg-custard-pie recipe

VIDEO:

EGG CUSTARD PIE

EGG CUSTARD PIE RECIPES

Classic, Old-Fashioned & Modern Favorites

Egg custard pie is one of the most beloved desserts of all time. Silky smooth, gently sweet, and endlessly versatile, this humble pie has been passed down through generations. From old-fashioned farmhouse pies to bakery-style and global variations, these egg custard pie recipes offer something for everyone.

What Is Egg Custard Pie?

Egg custard pie is a baked dessert made with eggs, milk, sugar, and vanilla, poured into a pie crust and baked gently until set. The magic lies in low heat and patience—producing a creamy, melt-in-your-mouth custard.

1. Classic Old-Fashioned Egg Custard Pie

Best for: Traditionalists and nostalgia lovers

Ingredients

3 large eggs
¾ cup sugar
1 ½ cups whole milk
1 tsp vanilla
¼ tsp salt
Ground nutmeg (optional)
1 unbaked 9-inch pie crust

Why It Works

Balanced sweetness, delicate texture, and timeless flavor—this is the version grandma made.

2. Grandma’s Egg Custard Pie

Best for: Sunday dinners and holidays

What Makes It Special

Extra vanilla
Slightly richer milk (half-and-half)
Nutmeg sprinkled generously on top

This version is creamier and slightly more indulgent, perfect when comfort food is the goal.

3. Mom’s Custard Pie

Best for: Everyday baking

Key 특징

Pantry ingredients only
Slightly lighter texture
Less sugar, more egg flavor

A dependable, no-fail pie that’s easy and reliable.

4. Egg Custard Pie with Meringue

Best for: Show-stopping desserts

Topping

Fluffy, golden meringue adds texture contrast and visual appeal while keeping the custard creamy beneath.

5. Filipino Style Egg Pie

Best for: Bakery-style custard lovers 🇵🇭

What Makes It Unique

Sweetened condensed milk
Evaporated milk
Extra egg yolks
Naturally golden top

This version is richer, creamier, and less sweet than American custard pies.

6. Crustless Egg Custard Pie

Best for: Low-carb or gluten-free eaters

Why You’ll Love It

Bake directly in a buttered pie dish for a pudding-like result.

7. Egg Custard Pie with Fruit

Popular Variations

Fruit adds natural sweetness and texture without overpowering the custard.

Tips for Perfect Egg Custard Pie Every Time

Bake at low temperature (350°F / 175°C)
Center should jiggle slightly when done
Overbaking causes curdling
Cool completely before slicing
Use whole milk or evaporated milk for best texture

Common Egg Custard Pie Mistakes

❌ Overmixing (adds bubbles)
❌ Baking too hot
❌ Cutting before fully set
❌ Skipping the cooling time

Why Egg Custard Pie Never Goes Out of Style

Egg custard pie proves that simple ingredients, handled with care, create unforgettable desserts. It’s economical, elegant, and endlessly adaptable—making it a staple in kitchens around the world.

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Discover the best egg custard pie recipes—from classic old-fashioned to meringue-topped and Filipino egg pie. Creamy, smooth, and timeless desserts.

OTHER RECIPES

INGREDIENTS

4 eggs
1/2 c. sugar
1/2 tsp. salt
2 1/2 c. milk, scalded
1 tsp. vanilla
Nutmeg
1 unbaked pie shell (9")

INSTRUCTIONS

Beat eggs slightly with sugar and salt.

Cool milk to lukewarm and add gradually with vanilla, stirring only until sugar is dissolved.

Pour most of custard in pie shell, place in oven, and pour in rest of custard.

Sprinkle with nutmeg before or after baking.

Bake at 450 degrees for 20 minutes and 400 degrees for 12-15 minutes.

The egg custard pie recipe is ready..enjoy it !

restaurant-style-egg-custard-pie.

FILIPINO STYLE EGG PIE

FILIPINO STYLE EGG PIE

Creamy, Golden, and Irresistible 🇵🇭

Filipino Egg Pie is a beloved bakery classic—smooth, lightly sweet custard with a rich golden top, baked in a flaky crust. Found in nearly every panadería across the Philippines, this iconic dessert is simple, comforting, and deeply nostalgic.

What Makes Filipino Egg Pie Different

Unlike Western custard pies, Filipino egg pie:

Uses condensed milk for sweetness and richness
Often includes calamansi or lemon zest for balance
Has a distinct golden surface, thanks to egg yolks
Is less sweet but more egg-forward and creamy

This pie is traditionally served chilled or at room temperature and pairs perfectly with coffee or afternoon merienda.

Ingredients

Pie Crust

1 (9-inch) unbaked pie crust (homemade or store-bought)

Egg Pie Filling

4 large egg yolks
2 large eggs
1 can (14 oz / 395 g) sweetened condensed milk
1 cup evaporated milk
1 tsp vanilla extract
Zest of 1 calamansi or ½ lemon (optional but authentic)

How to Make Filipino Style Egg Pie

Step 1: Preheat Oven

Preheat oven to 350°F (175°C). Place pie crust into a 9-inch pie dish and crimp edges.

Step 2: Make the Custard

In a large bowl:

Whisk egg yolks and whole eggs until smooth.
Add condensed milk and evaporated milk.
Stir in vanilla and calamansi or lemon zest.
Mix gently to avoid incorporating air bubbles.

Step 3: Fill the Pie

Carefully pour the custard mixture into the unbaked pie crust.

Step 4: Bake

Bake for 45–55 minutes, or until:

Center is just set with a slight jiggle
Top is golden yellow
Knife inserted near the center comes out mostly clean

Step 5: Cool and Chill

Cool completely at room temperature. Refrigerate for at least 2 hours before slicing for clean, bakery-style slices.

How to Get the Signature Golden Top

Use extra egg yolks (do not skip)
Bake on the center rack
Avoid overmixing to prevent bubbles
Do not cover while baking

The golden surface is the hallmark of authentic Filipino egg pie.

Serving Suggestions

Serve chilled or slightly warm
Pair with barako coffee or hot chocolate
Perfect for merienda, holidays, or potlucks

Tips for Authentic Filipino Egg Pie

Condensed milk provides sweetness—do not add sugar
Evaporated milk creates creamy structure
Calamansi zest adds subtle brightness (optional but recommended)
Let the pie rest—flavor improves after chilling

Why This Recipe Works

This recipe mirrors classic Filipino bakery egg pie: rich from egg yolks, creamy from evaporated milk, naturally sweetened with condensed milk, and baked gently for a smooth, custard-like texture that slices beautifully.

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Authentic Filipino Style Egg Pie made with condensed milk, egg yolks, and evaporated milk. Creamy, golden, and just like bakery-style panadería egg pie.

OTHER RECIPES

Ingredients

For the Pie Crust

2 and 1/2 cup all-purpose flour
3/4 tsp salt
1 tbsp sugar
1 cup unsalted butter (or two sticks) cut into little cubes and chilled
6 tbsp ice water

For the Egg Pie Filling

5 egg yolks from large eggs
1 cup evaporated milk
1 can condensed milk 300 ml
1 tsp vanilla extract
2 egg whites from large eggs

Instructions

Make the Pie Crust

In a large bowl, whisk together flour, sugar and salt just until combined.

Add the chilled pieces of cubed butter and cut them into the flour using a .

The mixture should look like a coarse meal with some bits of flat pieces of butter still visible.

Add ice water and continue to incorporate the ingredients using the pastry cutter until big clumps start to form.

The dough should now come together when pressed with your fingers.

If the dough is still too dry, or if some flour are still loose and not incorporating, add more ice water, about a teaspoon at a time just until the dough is forming together when pressed.

The dough should not be really wet to the touch. Instead, it should just be moist enough to cling together when pressed with your fingers.

Turn the dough over on a floured surface. Gather any loose crumbs and divide the dough into two equally sized balls. Flatten each slightly to form discs. Wrap them individually in plastic and refrigerate for 2 hours up to overnight. You can freeze one portion at this point for up to a month.

After chilling, flour a working surface.

Let the dough rest for about 3- 5 minutes at room temperature. Roll the dough into 1/4 to 1/8 inch thickness. Flour your surface and your rolling pin as needed to avoid the dough from sticking. Gently lift the dough by wrapping it into the rolling pin and lower it down into your pie plate, centered. Ease the dough into the edges of the pie plate. Cut the excess dough hanging on the sides and decorate the edge of the dough by making crimples with your fingers. Refrigerate the dough for at least one hour.

Blind bake:

Preheat oven to 400 F.

Cut a piece of parchment paper that is enough to cover the entire pie shell.

Position it over the pie shell and fill it with .

Bake the crust for 15 minutes, then remove the and the parchment and bake for another 5 minutes.

Take it out from the oven and allow to cool while you prepare the filling.

Cool. Enjoy the FILIPINO STYLE EGG PIE recipes !!!

Amazing Egg Custard Pie

Silky, Old-Fashioned Perfection

This Amazing Egg Custard Pie is everything a classic dessert should be—creamy, gently sweet, and baked to silky perfection in a flaky crust. Made with simple pantry ingredients, it’s a timeless recipe that never goes out of style.

Why This Egg Custard Pie Is Truly Amazing

Ultra-Smooth Texture: Soft, creamy custard that melts in your mouth
Old-Fashioned Flavor: Just like the pies cooling on grandma’s windowsill
Simple Ingredients: No shortcuts, no gimmicks—just honest baking
Perfect for Any Occasion: Holidays, Sunday dinners, or everyday comfort

Ingredients

Pie Crust

1 9-inch unbaked pie crust (homemade or store-bought)

Custard Filling

3 large eggs
¾ cup granulated sugar
1 ½ cups whole milk (or half-and-half for extra richness)
1 tsp vanilla extract
¼ tsp salt
¼ tsp ground nutmeg (optional, but traditional)

How to Make Amazing Egg Custard Pie

Step 1: Preheat the Oven

Preheat oven to 375°F (190°C). Place the pie crust into a 9-inch pie plate and crimp edges.

Step 2: Mix the Custard

In a large bowl, whisk together eggs, sugar, salt, and vanilla until smooth.
Slowly whisk in the milk until fully combined.

Step 3: Fill the Pie

Carefully pour the custard mixture into the unbaked pie crust.
Sprinkle nutmeg evenly over the top, if using.

Step 4: Bake

Bake for 40–45 minutes, or until the custard is set around the edges and slightly jiggly in the center.
A knife inserted near the center should come out mostly clean.

Step 5: Cool Completely

Allow the pie to cool at room temperature, then refrigerate for at least 2 hours before slicing.

How to Tell When Custard Pie Is Done

Center jiggles slightly like gelatin
Edges are set and lightly puffed
No liquid movement when gently shaken

Overbaking will cause curdling—remove the pie while the center still trembles.

Serving Suggestions

Serve chilled or at room temperature
Top with whipped cream for a modern touch
Pair with coffee or tea for the ultimate comfort dessert

Pro Tips for the Best Egg Custard Pie

Use whole milk or half-and-half for the creamiest texture
Bake on the center rack to prevent over-browning
Let the pie cool fully—custard sets as it rests
Nutmeg adds classic flavor, but cinnamon works too

Why This Recipe Works

Egg custard pie relies on balance—not too much sugar, not too much heat. This recipe delivers a smooth, creamy custard that sets perfectly every time, making it a dependable classic you’ll come back to again and again.

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This Amazing Egg Custard Pie is creamy, silky, and perfectly sweet. A classic old-fashioned recipe made with simple ingredients and baked to perfection.

OTHER RECIPES

Egg Custard Pie Recipe Ingredients

2 cups milk
1/2 cup flour, all-purpose
1/4 teaspoon baking powder
1 pinch salt
3 tablespoons butter unsalted, softened
4 large eggs
1/2 cup sugar
1 teaspoon vanilla extract

Garnish

1 x coconut flakes

Egg Custard Pie Recipe Instructions:

Preheat oven to 400 F.

Blend above ingredients together for about a minute.

Place in buttered 9 inch pie plate.

Sprinkle with flaked or shredded coconut.

Bake until knife inserted 1 inch from edge comes out clean (about 30 minutes).

Cool. Enjoy the Amazing Egg Custard Pie !!!

Amazing Egg Custard Pie Video :

Egg Custard Pie With Meringue Recipe

Creamy, Sweet, and Fluffy

Take your classic egg custard pie to the next level with a cloud of golden meringue. This timeless dessert combines silky custard with a light, airy topping for an unforgettable treat.

Why You’ll Love This Egg Custard Pie with Meringue

Creamy Custard: Smooth, rich, and perfectly sweet.
Fluffy Meringue: Light, airy topping with a delicate golden finish.
Show-Stopping Dessert: Perfect for holidays, family dinners, or any special occasion.

Ingredients

For the Pie Crust:

1 ¼ cups all-purpose flour
½ tsp salt
½ cup unsalted butter, chilled and cubed
3–4 tbsp ice water

For the Custard:

3 large eggs
¾ cup granulated sugar
1 tsp vanilla extract
1 ½ cups whole milk or cream
Pinch of salt

For the Meringue:

3 large egg whites
¼ tsp cream of tartar
¼ cup granulated sugar
½ tsp vanilla extract

Instructions

1. Prepare the Pie Crust

In a bowl, combine flour and salt.
Cut in butter until mixture resembles coarse crumbs.
Gradually add ice water until dough forms a ball.
Flatten into a disc, wrap in plastic, and chill for 30 minutes.

2. Pre-Bake the Crust

Preheat oven to 375°F (190°C).
Roll out dough and fit into a 9-inch pie pan.
Prick the bottom with a fork, line with parchment, and add pie weights.
Bake for 15 minutes, remove weights, and bake another 5 minutes. Cool slightly.

3. Make the Custard

Whisk eggs, sugar, vanilla, and salt until smooth.
Gradually whisk in milk or cream.
Pour custard into pre-baked crust.
Bake at 350°F (175°C) for 30–35 minutes, until custard is set but slightly wobbly. Let cool slightly.

4. Prepare the Meringue

In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
Gradually add sugar, beating until stiff, glossy peaks form.
Beat in vanilla extract.

5. Top and Bake

Spread meringue over slightly cooled custard, sealing edges to the crust.
Bake at 375°F (190°C) for 8–10 minutes, until meringue is lightly golden.
Cool at room temperature, then chill for at least 1 hour before serving.

Serving Suggestions

Serve slices immediately to showcase the fluffy meringue.
Garnish with a light dusting of cinnamon, nutmeg, or cocoa powder.
Pair with fresh berries or a drizzle of caramel for extra indulgence.

Tips for Perfect Custard Pie with Meringue

Use room-temperature egg whites for a fluffier meringue.
Seal the meringue to the edges to prevent shrinking.
Don’t overbake the meringue—golden peaks are perfect.
Chill before slicing for clean, stable slices.

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Egg Custard Pie with Meringue: a classic dessert with silky custard and a fluffy golden topping. Step-by-step recipe for a perfect pie every time.

OTHER RECIPES

Egg Custard Pie Recipe Ingredients

* 4 Large eggs, separated

* 3/4 c. sugar

* 1 stick butter

* 1 c.

* 1 teaspoon vanilla

* 8 tbsp. sugar

* 1 partially baked pie shell

Egg Custard Pie Recipe Instructions

1. Beat egg yolks and 3/4 c. sugar together.

Put in medium saucepan over low heat.

Heat butter in egg mix, stirring constantly.

Remove from heat when butter melts.

Add in evaporated lowfat milk and vanilla.

Pour into crust and bake for 15 min at 400 degrees.

Reduce heat to 350 degrees and continue to bake till custard is set.

Use 4 egg whites with 3 Tbsp. sugar for meringue.

After beating, spread on pie and return to oven to brown.

Cool. Enjoy the Egg Custard Pie With Meringue Recipe !!!

Egg Custard Pie With Meringue Recipe Video: