Showing posts with label egg custard pie recipes. Show all posts

Apple Egg Custard Pie with Oatmeal Crust

That sounds like a wonderfully cozy and flavorful pie! Combining the tartness of apples with a rich egg custard and a wholesome oatmeal crust is a great idea.

Here is a recipe outline for an Apple Egg Custard Pie with an Oatmeal Crust:

🥧 Apple Egg Custard Pie with Oatmeal Crust

This recipe makes one 9-inch pie.

🍽️ Ingredients

For the Oatmeal Crust

$1 \frac{1}{4}$ cups All-Purpose Flour
$\frac{3}{4}$ cup Rolled Oats (not instant)
$\frac{1}{4}$ cup Brown Sugar (packed)
$\frac{1}{2}$ teaspoon Cinnamon
$\frac{1}{4}$ teaspoon Salt
$\frac{1}{2}$ cup (1 stick) Cold Unsalted Butter, cut into small cubes
2 to 4 tablespoons Ice Water

For the Apple Filling

3 medium Apples (such as Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
$\frac{1}{4}$ cup Granulated Sugar
1 tablespoon Lemon Juice
1 teaspoon Cinnamon

For the Egg Custard

3 large Eggs
$\frac{1}{2}$ cup Granulated Sugar
1 cup Heavy Cream (or half-and-half)
1 teaspoon Vanilla Extract
$\frac{1}{4}$ teaspoon Nutmeg
$\frac{1}{4}$ teaspoon Salt

🔪 Instructions

1. Prepare and Bake the Oatmeal Crust

Combine Dry Ingredients: In a food processor, pulse the flour, oats, brown sugar, cinnamon, and salt until just combined.
Cut in Butter: Add the cold butter cubes and pulse until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Add Water: Slowly add the ice water, one tablespoon at a time, pulsing only until the dough just comes together. Do not overmix.
Chill and Roll: Form the dough into a disk, wrap it in plastic, and chill for at least 30 minutes.
Blind Bake: Roll the dough out and fit it into a 9-inch pie plate. Trim the edges and crimp. Prick the bottom with a fork, line it with parchment paper and pie weights (or dried beans), and blind bake at $375^\circ \text{F}$ ( $190^\circ \text{C}$ ) for 15 minutes. Remove the weights and paper, and bake for another 5 minutes until lightly set. Let the crust cool slightly.

2. Prepare the Apple Filling

In a large bowl, toss the thinly sliced apples with $\frac{1}{4}$ cup granulated sugar, lemon juice, and 1 teaspoon cinnamon.
Arrange the seasoned apple slices evenly in the bottom of the pre-baked oatmeal crust.

3. Make and Pour the Custard

In a separate bowl, whisk together the eggs until they are lightly beaten.
Add the $\frac{1}{2}$ cup granulated sugar, heavy cream, vanilla extract, nutmeg, and $\frac{1}{4}$ teaspoon salt. Whisk until the mixture is smooth and the sugar is dissolved.
Gently and slowly pour the egg custard mixture over the apples in the pie crust. The liquid should cover the apples but not overflow the crust.

4. Bake the Pie

Bake the pie at $375^\circ \text{F}$ ( $190^\circ \text{C}$ ) for approximately 45 to 55 minutes.
The pie is done when the edges are set, and a knife inserted near the center comes out clean (or the internal temperature reaches $175^\circ \text{F}$ ). If the crust starts to brown too quickly, lightly cover the edges with foil.
Cool Completely: Allow the pie to cool on a wire rack for at least 2 to 3 hours before slicing and serving. This allows the custard to fully set.

Enjoy the delicious combination of the textured oatmeal crust, tender apples, and smooth egg custard!

Apple Egg Custard Pie with Oatmeal Crust VIDEO

EGG CUSTARD PIE RECIPES

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!

have always held a special place in my heart. My affection for custard pies began when my , affectionately known as ',' began preparing her .

However, my love for pies extends beyond that! I have a variety of favorite pie recipes, including and , 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 , located just up the road in .

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 .

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.

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

Additional Delicious Desserts Similar to This

A platter of .

Brownies and Dessert Bars.

Raspberry Brownie Baklava.

A serving of .

A collection of .

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.

OTHER RECIPES

Ingredients:

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

VIDEO:

OLD FASHION EGG CUSTARD PIE

OLD FASHION

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 , family gatherings, or .

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 , and for a more sophisticated option, explore my .

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 , 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 , , , or before baking.

How to prepare Egg Custard Pie

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

OTHER RECIPES

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

VIDEO:

EGG CUSTARD PIE

EGG CUSTARD PIE RECIPES

Classic, Old-Fashioned & Modern Favorites

Egg custard pie is one of the most beloved desserts of all time. Silky smooth, gently sweet, and endlessly versatile, this humble pie has been passed down through generations. From old-fashioned farmhouse pies to bakery-style and global variations, these egg custard pie recipes offer something for everyone.

What Is Egg Custard Pie?

Egg custard pie is a baked dessert made with eggs, milk, sugar, and vanilla, poured into a pie crust and baked gently until set. The magic lies in low heat and patience—producing a creamy, melt-in-your-mouth custard.

1. Classic Old-Fashioned Egg Custard Pie

Best for: Traditionalists and nostalgia lovers

Ingredients

3 large eggs
¾ cup sugar
1 ½ cups whole milk
1 tsp vanilla
¼ tsp salt
Ground nutmeg (optional)
1 unbaked 9-inch pie crust

Why It Works

Balanced sweetness, delicate texture, and timeless flavor—this is the version grandma made.

2. Grandma’s Egg Custard Pie

Best for: Sunday dinners and holidays

What Makes It Special

Extra vanilla
Slightly richer milk (half-and-half)
Nutmeg sprinkled generously on top

This version is creamier and slightly more indulgent, perfect when comfort food is the goal.

3. Mom’s Custard Pie

Best for: Everyday baking

Key 특징

Pantry ingredients only
Slightly lighter texture
Less sugar, more egg flavor

A dependable, no-fail pie that’s easy and reliable.

4. Egg Custard Pie with Meringue

Best for: Show-stopping desserts

Topping

Fluffy, golden meringue adds texture contrast and visual appeal while keeping the custard creamy beneath.

5. Filipino Style Egg Pie

Best for: Bakery-style custard lovers 🇵🇭

What Makes It Unique

Sweetened condensed milk
Evaporated milk
Extra egg yolks
Naturally golden top

This version is richer, creamier, and less sweet than American custard pies.

6. Crustless Egg Custard Pie

Best for: Low-carb or gluten-free eaters

Why You’ll Love It

Bake directly in a buttered pie dish for a pudding-like result.

7. Egg Custard Pie with Fruit

Popular Variations

Fruit adds natural sweetness and texture without overpowering the custard.

Tips for Perfect Egg Custard Pie Every Time

Bake at low temperature (350°F / 175°C)
Center should jiggle slightly when done
Overbaking causes curdling
Cool completely before slicing
Use whole milk or evaporated milk for best texture

Common Egg Custard Pie Mistakes

❌ Overmixing (adds bubbles)
❌ Baking too hot
❌ Cutting before fully set
❌ Skipping the cooling time

Why Egg Custard Pie Never Goes Out of Style

Egg custard pie proves that simple ingredients, handled with care, create unforgettable desserts. It’s economical, elegant, and endlessly adaptable—making it a staple in kitchens around the world.

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Discover the best egg custard pie recipes—from classic old-fashioned to meringue-topped and Filipino egg pie. Creamy, smooth, and timeless desserts.

OTHER 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.

Amazing Egg Custard Pie

Silky, Old-Fashioned Perfection

This Amazing Egg Custard Pie is everything a classic dessert should be—creamy, gently sweet, and baked to silky perfection in a flaky crust. Made with simple pantry ingredients, it’s a timeless recipe that never goes out of style.

Why This Egg Custard Pie Is Truly Amazing

Ultra-Smooth Texture: Soft, creamy custard that melts in your mouth
Old-Fashioned Flavor: Just like the pies cooling on grandma’s windowsill
Simple Ingredients: No shortcuts, no gimmicks—just honest baking
Perfect for Any Occasion: Holidays, Sunday dinners, or everyday comfort

Ingredients

Pie Crust

1 9-inch unbaked pie crust (homemade or store-bought)

Custard Filling

3 large eggs
¾ cup granulated sugar
1 ½ cups whole milk (or half-and-half for extra richness)
1 tsp vanilla extract
¼ tsp salt
¼ tsp ground nutmeg (optional, but traditional)

How to Make Amazing Egg Custard Pie

Step 1: Preheat the Oven

Preheat oven to 375°F (190°C). Place the pie crust into a 9-inch pie plate and crimp edges.

Step 2: Mix the Custard

In a large bowl, whisk together eggs, sugar, salt, and vanilla until smooth.
Slowly whisk in the milk until fully combined.

Step 3: Fill the Pie

Carefully pour the custard mixture into the unbaked pie crust.
Sprinkle nutmeg evenly over the top, if using.

Step 4: Bake

Bake for 40–45 minutes, or until the custard is set around the edges and slightly jiggly in the center.
A knife inserted near the center should come out mostly clean.

Step 5: Cool Completely

Allow the pie to cool at room temperature, then refrigerate for at least 2 hours before slicing.

How to Tell When Custard Pie Is Done

Center jiggles slightly like gelatin
Edges are set and lightly puffed
No liquid movement when gently shaken

Overbaking will cause curdling—remove the pie while the center still trembles.

Serving Suggestions

Serve chilled or at room temperature
Top with whipped cream for a modern touch
Pair with coffee or tea for the ultimate comfort dessert

Pro Tips for the Best Egg Custard Pie

Use whole milk or half-and-half for the creamiest texture
Bake on the center rack to prevent over-browning
Let the pie cool fully—custard sets as it rests
Nutmeg adds classic flavor, but cinnamon works too

Why This Recipe Works

Egg custard pie relies on balance—not too much sugar, not too much heat. This recipe delivers a smooth, creamy custard that sets perfectly every time, making it a dependable classic you’ll come back to again and again.

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This Amazing Egg Custard Pie is creamy, silky, and perfectly sweet. A classic old-fashioned recipe made with simple ingredients and baked to perfection.

OTHER RECIPES

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

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.

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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: