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 :

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:

Mom's Custard Pie Recipe

Mom's Custard Pie Recipe

Ingredients

• 1 unbaked pastry shell (9 inches)
• 4 eggs
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2-1/2 cups 2% milk
• 1/4 teaspoon ground nutmeg

Directions
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Remove from the oven and set aside.
Separate one egg; set the white aside. In a small bowl, beat the yolk and remaining eggs just until combined. Blend in the sugar, salt and vanilla. Stir in milk. Beat reserved egg white until stiff peaks form; fold into egg mixture.
Carefully pour into crust. Cover edges of pie with foil. Bake at 350° for 25 minutes. Remove foil; bake 15-20 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Sprinkle with nutmeg. Store in the refrigerator. Enjoy it!

Grandma's Egg Custard Pie

Grandma's Egg Custard Pie

Ingredients

• 1 (9 inch) unbaked pie crust
• 3 eggs, beaten
• 3/4 cup white sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 egg white
• 2 1/2 cups scalded milk
• 1/4 teaspoon ground nutmeg
• 3 drops yellow food coloring (optional)

Directions

Preheat oven to 400 degrees F (205 degrees C).
Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add few drops yellow food coloring.
Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack. Enjoy!

Egg Custard Pie With Fresh Peaches Recipe

Egg Custard Pie With Fresh Peaches Recipe

Egg Custard Pie Recipe Ingredients
* 4 peaches (fresh)
* Unbaked 9" pie shell
* 2 Large eggs, beaten
* 1 c. lowfat milk
* 3/4 c. sugar
* 2 tbsp. flour
* Healthy pinch of salt
* Few drops almond extract

Egg Custard Pie Recipe Instructions

1. Pare peaches, cut in halves and remove pits. Arrange, cut side up, in the unbaked pie shell. Beat Large eggs well, add in lowfat milk and stir in sugar, flour and salt, that have been mixed together; add in the almond extract.
lowfat milk
2. Pour over the peaches. Bake in 400 degree oven for 10 min; then reduce heat to 325 degrees and continue baking 40 min longer. Test with knife inserted in custard, comes out clean. Remove to rack to cold. Serves 5 or possibly 6 people. Enjoy the egg custard !

egg-custard-pie-with-meringue-recipe

Restaurant Style Egg Custard Pie

Restaurant Style Egg Custard Pie Recipe

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.

Lattice Coconut-Egg Custard Pie

Lattice Coconut-Egg Custard Pie
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

Impossible Caramel-Egg Custard Pie

Impossible Caramel-Egg Custard Pie
Egg Custard Pie Recipe Ingredients

• 2 cups milk
• 1/4 cup butter melted
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup brown sugar
• 1/2 cup biscuit baking mix (bisquick)
• 1/2 cup coconut flaked, optional

Egg Custard Pie Recipe Instructions

Combine all ingredients except coconut in a blender; blend at high speed for 15 seconds or until smooth.
Pour into a greased 10-inch pie place.
Sprinkle coconut on top, if desired.
Bake at 350 degrees for 40 to 45 minutes or until knife inserted in center comes out clean.
Cool completely before cutting...enjoy the egg custard pie with caramel !
Egg custard pie recipes: amazing-egg-custard-pie

Easiest Egg Custard Pie Recipe

Easiest Egg Custard Pie Recipe

Egg Custard Pie Recipe Ingredients
* 4 Large eggs
* 1 1/2 c. sugar
* 1 c. evaporated lowfat milk
* 3/4 c. fresh lowfat milk
* 5 tbsp. flour
* 1/2 teaspoon salt
* 1 3/4 teaspoon vanilla
* 2 tbsp. melted butter
* 1/4 teaspoon nutmeg

Egg Custard Pie Recipe Instructions:

1. Blend all ingredients. Pour into 9 inch pie pan. Bake for 45 min at 350 degrees. May sprinkle extra nutmeg on top before baking.
The egg custard pie recipe is ready...enjoy it !
old-fashion-egg-custard-pie.

Egg Custard Pie With Meringue

Egg Custard Pie With Meringue
A great egg custard pie recipe to try !

Egg Custard Pie 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. The egg custard pie recipe is ready to serve...enjoy !
egg-custard-pie-recipes

Apple Egg Custard Pie with Oatmeal Crust

Apple Egg Custard Pie with Oatmeal Crust
A nice egg custard pie recipe to try !

Egg Custard Pie Recipe Ingredients

* Crust:
* 1 cup oats
* ½ cup all-purpose flour
* ¼ cup brown sugar
* ¼ tsp cinnamon
* 4 tablespoons butter – softened

Filling:
* 2 eggs
* ¼ cup sugar
* ½ tsp vanilla extract
* ¾ cup milk
* 3 apples – peeled & cut into wedges
* ¼ tsp cinnamon
* Topping:
* 1 tablespoons flour
* 1 tablespoons brown sugar
* 1 tablespoons sugar
* 1 tsp cinnamon
Egg Custard Pie Recipe INSTRUCTIONS

1. Preheat Oven 350 degrees:
2. In a food processor combine oats, flour, cinnamon and brown sugar and give a few good chops until oats are ground.
3. In a bowl combine butter and add mixture from the food processor and mix until dough is crumbly.
4. Butter the bottom of a pie plate and press the dough to the bottom and sides. Place pan in the oven and bake 15 minutes or until crust is slightly golden.
5. For the filling beat together eggs, ¼ cup sugar and vanilla. Beat in the milk until smooth.
6. Arrange the apple wedges on the bottom of the crust and pour the filling into the crust. Sprinkle the combined topping on the pie and return to the oven for another 30-40 minutes, or until the filling is set. The egg custard pie recipe of apple with oatmeal crust is ready to serve...Enjoy the pie !
restaurant-style-egg-custard-pie