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