EGG CUSTARD PIE RECIPES

EGG CUSTARD PIE RECIPES

Egg custard pie 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!

Homemade pie recipes have always held a special place in my heart. My affection for custard pies began when my sister-in-law Carol, affectionately known as 'The Pie Queen,' began preparing her raspberry custard pie.

However, my love for pies extends beyond that! I have a variety of favorite pie recipes, including Chocolate Bourbon Pecan Pie and Shoo Fly Pie, 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 Costco, located just up the road in Green Bay.

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 altitude and humidity.

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.

A close-up view of a raspberry pie.

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

Additional Delicious Desserts Similar to This

A platter of Raspberry Brownie Baklava.

Brownies and Dessert Bars.

Raspberry Brownie Baklava.

A close-up image of a dessert featuring raspberry.

Puffed Chocolate Raspberry Wontons.

A serving of peach cobbler.

Simple Traditional Peach Cobbler Recipe.

A collection of apple hand pies.

Puff Pastry Apple Hand Pies.

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.

Ingredients:

* 4 large eggs, lightly beaten
* 1/2 cup granulated sugar
* 1/2 teaspoon salt
* 2 1/2 cups milk
* 1 teaspoon vanilla
* grated nutmeg
* pastry 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.

OLD FASHION EGG CUSTARD PIE

OLD FASHION EGG CUSTARD PIE RECIPE

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 dinner parties, family gatherings, or potlucks.

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 homemade vanilla custard, and for a more sophisticated option, explore my creme brulee recipe.

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 Mise en Place, 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 cinnamon, almond extract, lemon zest, or orange zest before baking.

How to prepare Egg Custard Pie

This is my straightforward recipe for sweet pie dough. If you prefer not to create your own homemade pie crust, you may opt for a store-bought crust 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 homemade whipped cream 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 watery custard 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 soggy crust, you can apply a layer of egg whites and par-bake the crust prior to adding the custard.

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

EGG CUSTARD PIE

EGG CUSTARD PIE 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.

EGG CUSTARD PIE VIDEO :

FILIPINO STYLE EGG PIE

 FILIPINO STYLE EGG PIE

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 pastry cutter. 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 uncooked rice or dried beans. Bake the crust for 15 minutes, then remove the pie weights 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 !!!

FILIPINO STYLE EGG PIE VIDEO :

Amazing Egg Custard Pie

Amazing Egg Custard Pie 

  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

Egg Custard Pie With Meringue Recipe

Egg Custard Pie Recipe Ingredients 

 * 4 Large eggs, separated 

 * 3/4 c. sugar 

 * 1 stick butter 

 * 1 c. evaporated lowfat milk 

 * 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:

OLD IVORY'S EGG CUSTARD PIE

OLD IVORY'S EGG CUSTARD PIE 

CUSTARD PIE INGREDIENTS

• 6 whole eggs
• 2 c. milk
• 1 c. sugar
• 1 tsp. vanilla
• Dash salt
• 1/4 tsp. nutmeg or 1 tsp. vanilla

CUSTARD PIE INSTRUCTIONS 

Combine all ingredients in deep mixing bowl and beat until sugar is dissolved. Pour into unbaked pie shell and bake at 350 degrees in preheated oven for 45 minutes or until custard is set. Let cool before slicing. The egg custard pie recipe is ready ! Enjoy it ! egg-custard-pie-recipes.

OLD IVORY'S EGG CUSTARD PIE VIDEO: