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.

Meta Description (SEO)

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:

OLD IVORY'S EGG CUSTARD PIE

A Timeless Classic

Experience the rich, creamy goodness of Old Ivory’s Egg Custard Pie—a beloved dessert that brings the warmth of tradition and the sweetness of home to your table.

Why Old Ivory’s Egg Custard Pie Is Special

Rich, Creamy Custard: Silky smooth and perfectly balanced.
Classic Appeal: A dessert that has stood the test of time, reminiscent of family kitchens and Sunday dinners.
Simple Ingredients: No complicated steps, just traditional flavors done right.

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
Optional: a dash of nutmeg for traditional flavor

Instructions

1. Prepare the Pie Crust

In a bowl, combine flour and salt.
Cut in butter until mixture resembles coarse crumbs.
Add ice water gradually, forming a dough.
Shape into a disc, wrap in plastic, and chill 30 minutes.

2. Pre-Bake the Crust

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

3. Make the Custard

Whisk eggs, sugar, and vanilla until smooth.
Gradually whisk in milk or cream and a pinch of salt (and nutmeg if desired).

4. Assemble and Bake

Pour custard into the pre-baked crust.
Bake at 350°F (175°C) for 40–45 minutes, until custard is set but slightly wobbly in the center.
Cool at room temperature, then chill for at least 1 hour before slicing.

Serving Suggestions

Serve plain to enjoy the pure custard flavor.
Garnish with a light dusting of cinnamon or nutmeg.
Pair with fresh fruit or whipped cream for a modern twist.

Tips for the Perfect Old Ivory’s Egg Custard Pie

Avoid overbaking to keep custard silky.
Chill before slicing for clean, firm pieces.
Use fresh ingredients—high-quality eggs and milk make all the difference.

Meta Description (SEO)

Old Ivory’s Egg Custard Pie: a classic, creamy dessert with a tender crust. Perfect for family traditions and nostalgic homemade treats.

OTHER RECIPES

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

Creamy, Comforting, and Timeless

Bring a taste of home to your kitchen with Mom’s Custard Pie—a classic dessert loved for generations. Silky custard, tender crust, and simple ingredients make it a family favorite.

Why You’ll Love Mom’s Custard Pie

Comfort Food at Its Best: Smooth, sweet custard in a buttery pie crust.
Simple Ingredients: No fancy add-ins—just the basics done perfectly.
Nostalgic Flavor: The kind of dessert that reminds you of family gatherings and cozy afternoons.

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
Optional: a dash of nutmeg for extra warmth

Instructions

1. Make the Pie Crust

Combine flour and salt in a large bowl.
Cut in butter until mixture resembles coarse crumbs.
Add ice water gradually until dough comes together.
Form into a disc, wrap in plastic, and chill 30 minutes.

2. Pre-Bake the Crust

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

3. Prepare the Custard

Whisk eggs, sugar, and vanilla until smooth.
Gradually whisk in milk or cream and salt (and nutmeg, if using).

4. Assemble and Bake

Pour custard into pre-baked crust.
Bake at 350°F (175°C) for 40–45 minutes, until custard is set but slightly wobbly in the center.
Cool at room temperature, then chill at least 1 hour before slicing.

Serving Suggestions

Serve plain for classic flavor.
Top with fresh fruit, whipped cream, or a sprinkle of cinnamon.
Pair with tea or coffee for a comforting dessert experience.

Tips for the Best Mom’s Custard Pie

Avoid overbaking to keep custard smooth and creamy.
Chill before slicing for clean cuts.
Fresh ingredients make all the difference—use whole milk and quality eggs.

Meta Description (SEO)

Mom’s Custard Pie Recipe: a classic, creamy dessert with a tender crust. Perfect for family gatherings or cozy homemade treats.

OTHER RECIPES

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!

VIDEO:

Grandma's Egg Custard Pie

Grandma's Egg Custard Pie

Classic, Creamy, and Comforting

Step back in time with this traditional Grandma’s Egg Custard Pie recipe—simple, comforting, and impossibly creamy. Perfect for family gatherings or a cozy dessert at home.

Why You’ll Love Grandma’s Egg Custard Pie

Classic Flavor: Sweet, silky custard nestled in a tender pie crust.
Nostalgic Comfort: Just like the pie your grandma used to make.
Simple Ingredients: Pantry staples combine for a dessert that feels homemade and special.

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
Optional: a pinch of nutmeg for a traditional touch

Instructions

1. Prepare the Pie Crust

In a bowl, combine flour and salt.
Cut in the chilled butter until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tbsp at a time, until the 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 paper, and fill with pie weights.
Bake 15 minutes, remove weights, and bake another 5 minutes. Let cool slightly.

3. Make the Custard

In a bowl, whisk eggs, sugar, and vanilla until smooth.
Gradually whisk in milk or cream and a pinch of salt (and nutmeg, if using).

4. Assemble and Bake

Pour custard into the pre-baked crust.
Bake at 350°F (175°C) for 40–45 minutes, or until custard is set but slightly wobbly in the center.
Let cool at room temperature, then chill for at least 1 hour before slicing.

Serving Suggestions

Serve plain for a traditional taste of home.
Add a sprinkle of cinnamon or nutmeg on top for extra warmth.
Pair with fresh berries or whipped cream for a modern twist.

Tips for the Perfect Custard Pie

Don’t overbake—custard continues to set as it cools.
Chill completely before slicing for clean, neat pieces.
Use fresh ingredients—good eggs and milk make all the difference.

Meta Description (SEO)

Make Grandma’s Egg Custard Pie with this classic, creamy recipe. Simple ingredients, silky custard, and a tender pie crust for a nostalgic dessert.

OTHER RECIPES

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 . 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!

VIDEO:

Egg Custard Pie With Fresh Peaches Recipe

Sweet, Silky, and Seasonal

Elevate your dessert game with this luscious Egg Custard Pie topped with juicy, fresh peaches. Perfect for summer gatherings or a cozy weekend treat!

Why You’ll Love This Peach Custard Pie

Seasonal Freshness: Using ripe peaches brings a natural sweetness and juicy flavor that pairs beautifully with creamy custard.
Silky Texture: The custard is perfectly smooth and delicate, complementing the tender pie crust.
Simple Yet Impressive: Few ingredients, minimal fuss, and maximum wow factor.

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 Topping:

2–3 fresh peaches, peeled and thinly sliced
1–2 tbsp granulated sugar (optional, for extra caramelization)
½ tsp ground cinnamon (optional)

Instructions

1. Prepare the Pie Crust

In a large bowl, combine flour and salt.
Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tbsp at a time, until dough comes together.
Form into a disc, wrap in plastic, and chill for at least 30 minutes.

2. Pre-Bake the Crust

Preheat the oven to 375°F (190°C).
Roll out the chilled dough on a lightly floured surface and fit into a 9-inch pie pan.
Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans.
Bake for 15 minutes, then remove weights and bake an additional 5 minutes. Let cool slightly.

3. Make the Custard

In a medium bowl, whisk together eggs, sugar, vanilla, and a pinch of salt until smooth.
Gradually whisk in the milk or cream until fully combined.

4. Assemble the Pie

Arrange peach slices evenly over the pre-baked crust.
Pour the custard over the peaches, filling to just below the rim.
Optionally, sprinkle with sugar and cinnamon for extra flavor.

5. Bake the Pie

Reduce oven temperature to 350°F (175°C).
Bake for 40–45 minutes, or until custard is set but still slightly wobbly in the center.
Let cool completely at room temperature, then chill for at least 1 hour before serving.

Serving Suggestions

Top with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnish with fresh mint or a light dusting of powdered sugar for a beautiful presentation.

Tips for the Perfect Peach Custard Pie

Use ripe but firm peaches to avoid watery custard.
Don’t overbake, or the custard will curdle.
Chill before serving for clean slices and enhanced flavor.

Why This Recipe Stands Out

This Egg Custard Pie with Fresh Peaches combines classic baking with fresh, seasonal fruit. It’s elegant enough for entertaining yet simple enough for a weeknight treat. The creamy custard and juicy peaches create a balanced dessert that’s irresistible.

Meta Description (SEO)

Indulge in a silky Egg Custard Pie with Fresh Peaches. Step-by-step recipe with tips for perfect crust, creamy custard, and juicy fruit topping.

OTHER RECIPES

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

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 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 !

VIDEO:

egg-custard-pie-with-meringue-recipe

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

In a bowl, combine flour, salt, and sugar.
Cut in cold butter using a pastry cutter or your fingertips until mixture resembles coarse crumbs.
Add ice water 1 tablespoon at a time and mix until the dough holds together.
Shape into a disc, wrap, and chill at least 30 minutes.
Roll out on a lightly floured surface and fit into a 9-inch pie plate.
Trim edges and crimp as desired.
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

Preheat oven to 350°F (175°C).
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.
Heat milk (or milk + half-and-half) until just warm—not boiling.
Warm liquid helps dissolve sugar and creates a gentler bake.
Slowly whisk warm milk into the eggs and sugar.
Stir in vanilla, salt, and melted butter if using.
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

Place pie shell on a baking sheet for easy handling.
Pour custard into crust.
Lightly dust the top with nutmeg.
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.

VIDEO:

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:

Whisk flour, salt, and sugar.
Add cold butter and cut in until pea-sized crumbs form.
Add ice water gradually until dough comes together.
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.

In a medium saucepan, whisk together: eggs, sugar, salt, and cornstarch.
Slowly whisk in the whole milk, heavy cream, and evaporated milk.
Place over medium heat.
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.
Remove from heat.
Stir in vanilla, coconut extract, butter, and ¾ cup of the coconut.
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

Roll one crust into a 9-inch deep pie plate.
Trim edges leaving a slight overhang.
Prick bottom lightly with fork.
Chill in refrigerator while making the lattice.

Chilling prevents shrinking and sogginess.

4. Make the Lattice Strips

Roll out the second crust.
Using a pastry wheel or sharp knife, cut 10–12 strips about ½–¾ inch wide.
Lay strips on a baking sheet and refrigerate so they stay firm.

5. Fill the Pie

Sprinkle the remaining ¼ cup of coconut over the bottom crust.
- This toasts in the oven and acts as a moisture barrier.
Pour the custard filling into the chilled crust.
Smooth the top.

6. Assemble the Lattice Top

Classic Weave Technique:

Lay 5–6 strips parallel across the pie.
Fold back every other strip halfway.
Lay one strip horizontally across.
Unfold the strips.
Fold back the alternating strips and add the next strip.
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

Add 1 tablespoon fine cornmeal to the milk mixture for a thicker, more rustic custard

⭐ 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

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

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 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

VIDEO: