EGG CUSTARD PIE RECIPES: December 2025

Restaurant Style Egg Custard Pie



Restaurant Style Egg Custard Pie Recipe

Makes one 9-inch pie

This is an old-fashioned, delicately sweet custard with a creamy center, golden surface, and a flaky pie crust. Restaurants prepare it simply but with careful control of temperature and balance—this recipe captures that style.

INGREDIENTS

For the Pie Crust (Use Your Preferred Crust or This One)

  • 1 1/4 cups all-purpose flour

  • 1/2 teaspoon salt

  • 1 tablespoon sugar

  • 1/2 cup cold unsalted butter, cut into cubes

  • 3–4 tablespoons ice water

(You can also use a store-bought refrigerated crust if preferred.)

For the Custard Filling

  • 4 large eggs

  • 1 cup granulated sugar

  • 2 cups whole milk (or 1 cup whole milk + 1 cup half-and-half for a richer “restaurant” texture)

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground nutmeg (plus a little extra for dusting the top)

  • Optional: a pinch of cinnamon (some diners add this, some don’t)

  • Optional for silkier custard: 2 tablespoons melted butter

⭐ INSTRUCTIONS

1. Prepare the Pie Crust

  1. In a bowl, combine flour, salt, and sugar.

  2. Cut in cold butter using a pastry cutter or your fingertips until mixture resembles coarse crumbs.

  3. Add ice water 1 tablespoon at a time and mix until the dough holds together.

  4. Shape into a disc, wrap, and chill at least 30 minutes.

  5. Roll out on a lightly floured surface and fit into a 9-inch pie plate.

  6. Trim edges and crimp as desired.

  7. Chill again while preparing the custard to prevent shrinking.

Optional Restaurant Tip

Brush the crust lightly with beaten egg white before filling—this creates a moisture barrier and keeps the crust crisp.

2. Make the Custard Filling

  1. Preheat oven to 350°F (175°C).

  2. In a large bowl, whisk together eggs and sugar until smooth but not foamy.
    Foamy custard can cause bubbles on top; restaurants avoid too much whisking.

  3. Heat milk (or milk + half-and-half) until just warm—not boiling.
    Warm liquid helps dissolve sugar and creates a gentler bake.

  4. Slowly whisk warm milk into the eggs and sugar.

  5. Stir in vanilla, salt, and melted butter if using.

  6. Pour through a fine mesh strainer into a large measuring cup or bowl—
    This is a classic restaurant technique for ultra-smooth custard.

3. Fill and Bake the Pie

  1. Place pie shell on a baking sheet for easy handling.

  2. Pour custard into crust.

  3. Lightly dust the top with nutmeg.

  4. Bake for 40–55 minutes, depending on your oven.

How to Know It’s Done

  • The edges should be set.

  • The center should have a gentle wobble, not liquid.

  • A knife inserted 1 inch from the crust should come out clean.

Restaurant Tip

If the crust browns too fast, cover edges with foil halfway through baking.

4. Cool Properly

  • Let the pie cool at room temperature for at least 2 hours.

  • Refrigerate afterward for best slicing.

  • Serve cool or chilled—most restaurants serve it cold so pieces cut cleanly.

⭐ TEXTURE NOTES (Restaurant Style)

A true restaurant custard pie is:

  • smooth, not grainy

  • mildly sweet

  • silky like flan but firmer

  • lightly flavored with nutmeg

  • pale yellow, not overly browned

This method produces that exact finish.

⭐ SERVING SUGGESTIONS

  • Sprinkle extra nutmeg or cinnamon before serving.

  • Add whipped cream for a diner-style presentation.

  • For a fancier restaurant feel, serve with fresh berries or a drizzle of caramel.

⭐ STORAGE

  • Keeps 3–4 days refrigerated.

  • Do not freeze—custard can separate.



OTHER RECIPES

EGG CUSTARD PIE RECIPE INGREDIENTS

* 4 eggs
* 1/2 cup white sugar
* 1 pinch salt
* 1 teaspoon vanilla extract
* 2 cups whole milk
* 3 tablespoons butter
* 1 (9 inch) refrigerated pie crust

EGG CUSTARD PIE RECIPE INSTRUCTIONS

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a large bowl, combine eggs, sugar, salt and vanilla. Mix just enough to incorporate all the ingredients. Set aside. In a medium saucepan over medium-high heat, combine milk and butter. Use a wire whisk and stir constantly until the milk begins to rise in the saucepan at a rapid boil - 5 to 8 minutes. NEVER stop stirring, or the milk will burn. Pour the hot mixture into the egg mixture, stirring as you pour.
3. Line a 9 inch pan with dough. Pour custard mixture into pie crust. Protect the edges of crust with a ring of aluminum foil.
4. Bake in the preheated oven for 20 minutes. Remove foil and bake for 8 to 10 minutes. Filling will appear slightly jiggly. Allow to cool. The egg custard pie recipe is ready...nice taste ! Enjoy !
egg-custard-pie-recipes.

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Lattice Coconut-Egg Custard Pie



Lattice Coconut-Egg Custard Pie

Yield: One 9-inch deep-dish pie
Texture: Silky custard filling, toasted coconut flavor, flaky crust, golden lattice top
Difficulty: Moderate (custard + lattice assembly)
Flavor Profile: Creamy, lightly sweet, coconut-rich, buttery, classic holiday pie

Ingredients

For the Pie Crust (Two-Crust Recipe for Lattice Top)

Use homemade or store-bought. Homemade option:

  • 2 ½ cups all-purpose flour

  • 1 teaspoon salt

  • 1 tablespoon sugar (optional)

  • 1 cup (2 sticks) cold unsalted butter, diced

  • 6–8 tablespoons ice-cold water

Shortcut: 1 box refrigerated pie crusts (2 rounds).

For the Coconut–Egg Custard Filling

  • 4 large eggs

  • 1 cup granulated sugar

  • ¼ teaspoon salt

  • 3 tablespoons cornstarch

  • 2 cups whole milk

  • 1 cup heavy cream

  • ½ cup evaporated milk (optional but adds old-fashioned richness)

  • 1 teaspoon vanilla extract

  • ½ teaspoon coconut extract (optional but wonderful)

  • 1 cup sweetened shredded coconut, divided

  • 2 tablespoons butter

For the Lattice Top

  • Second crust, cut into 10–12 strips

  • 1 egg (for egg wash)

  • 2 tablespoons cream or milk

  • 1 tablespoon sugar for sprinkling

🥣 Step-by-Step Instructions (LONG, DETAILED)

1. Make or Prepare the Pie Dough

If making homemade:

  1. Whisk flour, salt, and sugar.

  2. Add cold butter and cut in until pea-sized crumbs form.

  3. Add ice water gradually until dough comes together.

  4. Divide into two disks, wrap, and chill 1–2 hours.

If using store-bought:
Keep both crusts chilled until ready to assemble.

2. Prepare the Custard Filling

A stovetop pre-thickened custard prevents a runny pie.

  1. In a medium saucepan, whisk together: eggs, sugar, salt, and cornstarch.

  2. Slowly whisk in the whole milk, heavy cream, and evaporated milk.

  3. Place over medium heat.

  4. Cook, whisking constantly, until mixture thickens enough to coat the back of a spoon.

    • This takes 6–10 minutes.

    • Do NOT boil—gentle steam only.

  5. Remove from heat.

  6. Stir in vanilla, coconut extract, butter, and ¾ cup of the coconut.

  7. Let the custard cool 10–15 minutes, stirring occasionally.

Note: The custard will thicken in the oven again, but this step prevents sogginess and spills.

3. Prepare the Bottom Crust

  1. Roll one crust into a 9-inch deep pie plate.

  2. Trim edges leaving a slight overhang.

  3. Prick bottom lightly with fork.

  4. Chill in refrigerator while making the lattice.

Chilling prevents shrinking and sogginess.

4. Make the Lattice Strips

  1. Roll out the second crust.

  2. Using a pastry wheel or sharp knife, cut 10–12 strips about ½–¾ inch wide.

  3. Lay strips on a baking sheet and refrigerate so they stay firm.

5. Fill the Pie

  1. Sprinkle the remaining ¼ cup of coconut over the bottom crust.

    • This toasts in the oven and acts as a moisture barrier.

  2. Pour the custard filling into the chilled crust.

  3. Smooth the top.

6. Assemble the Lattice Top

Classic Weave Technique:

  1. Lay 5–6 strips parallel across the pie.

  2. Fold back every other strip halfway.

  3. Lay one strip horizontally across.

  4. Unfold the strips.

  5. Fold back the alternating strips and add the next strip.

  6. Repeat until a full lattice is created.

Trim excess dough, tuck edges under, and crimp decoratively.

7. Add Egg Wash

Whisk together:

  • 1 egg

  • 2 tablespoons cream

Brush the lattice gently.
Sprinkle a tablespoon of sugar over the top for sparkle and browning.

8. Bake the Pie

Preheat oven to 375°F (190°C).

Bake:

  • 15 minutes at 375°F (to set the crust)

  • Reduce heat to 350°F (175°C) and bake 35–45 minutes more

The custard should:

  • appear set around the edges

  • jiggle slightly in the center

  • have a golden, lightly toasted lattice top

If browning too fast, tent with foil.

9. Cool Properly

Let the pie cool on a rack for 3–4 hours.

Do NOT cut early—custard needs time to fully set.

10. Chill (Optional but Recommended)

For a firmer, sliceable custard:
Refrigerate 2–4 hours or overnight.

Serve chilled or room-temperature.

🥥 Serving Suggestions

  • Dust lightly with powdered sugar

  • Serve with whipped cream

  • Add toasted coconut on top

  • Pair with fresh pineapple or berries for a tropical touch

⭐ Variations

1. Toasted Coconut Version

  • Toast coconut in a dry skillet until golden

  • Mix into custard for deeper flavor

2. Old-Fashioned MILK PIE with Coconut

  • Replace heavy cream with whole milk

  • Add a pinch of nutmeg on top

  • Bake longer, thinner custard

3. Coconut Cream–Custard Hybrid

  • Add 1 tablespoon cream cheese to the warm custard

  • Makes a richer, silkier slice

4. Golden Coconut Lattice

  • Brush strips with coconut milk instead of cream

  • Sprinkle finely shredded coconut on top

5. Deep-South Cornmeal Custard Style

⭐ Tips for a Perfect Coconut–Egg Custard Pie

  • Use sweetened shredded coconut for best texture and aroma.

  • Don’t overcook the stovetop custard—thicken but do not boil.

  • Chill dough and lattice strips; warm dough collapses.

  • Let it cool fully or custard will be loose.

  • Brushing with cream gives a deep golden lattice.

  • Tent with foil if the lattice darkens too quickly.

OTHER RECIPES

Egg custard Pie Recipe Ingredients
  • 1 each pie shell (9 inch) baked
  • 4 large eggs slightly beaten
  • 1/2 cup sugar granulated
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups milk
  • 1/2 cup coconut shredded
  • 1/2 teaspoon nutmeg
  • 1/3 cup chocolate (semi-sweet) semi-sweet pieces
  • 1 teaspoon vegetable shortening
Egg custard Pie Recipe Instructions

Several hours ahead: Start heating oven to 350 F.
To eggs, add sugar, salt, vanilla, and milk; beat well.
Add coconut.
Pour into greased 9 inch pie plate that has been set in shallow baking pan; sprinkle with nutmeg.
Set in oven; into baking pan, pour enough hot water to come three fourths way up side of pie plate.
Bake 35 min., or till silver knife inserted in center comes out clean.
Cool at room temperature.
When shell and custard are cool, melt chocolate with shortening over hot, not boiling, water.
Meanwhile, slip custard into shell this way: Tilt custard-filled pie plate a bit.
With small spatula, gently pull custard away from all sides of plate.

To complete loosening, hold plate level with both hands; shake gently.
Now hold custard, tilted, over shell, with far edge of custard just above and close to far edge of shell; shake gently.
As custard slips out, pull plate back toward you till custard is in shell.
To make chocolate top, dip metal or wooden skewer into melted-chocolate mixture and draw it across top of pie in crisscross manner, dipping skewer into chocolate as needed.
Let settle a few minutes; then serve at once...enjoy it !
egg-custard-pie-with-fresh-peaches

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