Name: Egg Custard Pie Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 3 Eggs, beaten; 3/4 cup Sugar; 1/4 tsp Salt; 1 tsp Vanilla extract; 2 1/2 cups Milk, scalded and cooled; 1/2 tsp Nutmeg; 1 Egg white, beaten for egg wash; 1 Pie shell, pre-made

Jump to Recipe· 4.5 from 23 reviews

If you’re in the mood for a classic dessert that’s both simple and comforting, you’ve got to try this Egg Custard Pie Recipe. It’s a fan-freaking-tastic dessert that hits just the right spot with its creamy texture and delicate hint of nutmeg. Believe me, once you get the hang of it, this pie becomes your go-to for family dinners, potlucks, or whenever you need a little nostalgic sweetness in your life.

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Why This Recipe Works

Simple Ingredients: Just a handful of everyday items come together to make something remarkable.
Creamy Texture: Scalded milk and perfectly beaten eggs give you that luxurious custard consistency.
Classic Flavor: A touch of nutmeg and vanilla makes this pie both comforting and well-balanced.
Approachable Technique: Even if you’re not a baking pro, these straightforward steps will set you up for success.

Egg Custard Pie, Egg Custard Pie Recipe, Classic Custard Pie, Easy Egg Pie, Nutmeg Custard Dessert - A slice of creamy pie is being lifted above the rest of the pie in a white pie tin. The pie has three layers: a light golden brown crust with a flaky texture at the bottom, a thick pale yellow custard filling in the middle that looks smooth and soft, and a slightly browned, speckled top layer that has a slightly rough texture. The background is a white marbled surface, and a white plate is blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic here is in how these humble ingredients play off each other. The eggs provide richness and structure, sugar sweetens without overpowering, and scalded milk adds that velvety smoothness that really elevates the custard. Picking fresh eggs and full-fat milk will give you the best results, and definitely use a good-quality pie shell unless you’re up for making your own.

Egg Custard Pie, Egg Custard Pie Recipe, Classic Custard Pie, Easy Egg Pie, Nutmeg Custard Dessert - Flat lay of three whole brown eggs with clean shells, a small white ceramic bowl of granulated sugar, a small white bowl with fine salt, a small white bowl of golden vanilla extract, a single unbaked pie shell in a simple white ceramic dish, a small white bowl of scalded milk with steam rising gently, and a small white bowl filled with freshly grated nutmeg, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Eggs: Fresh eggs ensure a silky, well-set custard; the egg wash also adds a golden touch to the crust.
Sugar: Sweetens just enough to highlight the vanilla and nutmeg flavors without being cloying.
Salt: Enhances the overall flavor and brings balance to the sweetness.
Vanilla extract: Adds warmth and depth, making each bite taste homemade and nostalgic.
Pie shell: A pre-made crust saves time and crisps beautifully under the custard.
Milk: Scalded to improve texture and prevent curdling during baking; full-fat works best.
Nutmeg: Sprinkled on top for that classic custard pie aroma and flavor.
Egg white (for egg wash): Creates a moisture barrier on the crust that keeps it crisp and glossy.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love to keep this pie classic, but I’m all for playing around. Sometimes I add a pinch of cinnamon to the nutmeg topping, or swap a splash of almond extract for vanilla for a little twist. Don’t be afraid to experiment with flavors or the crust—your kitchen, your rules!

Variation: When I tried adding lemon zest to the custard mix, it brought a bright freshness that really cut through the richness.
Dairy-free option: Using almond or oat milk works surprisingly well if you’re looking for a non-dairy twist.
Crust swap: Try a graham cracker crust for a more textured and sweet base that’s fun for summer gatherings.

Step-by-Step: How I Make Egg Custard Pie Recipe

Step 1: Prep Your Oven and Ingredients

First things first, preheat your oven to 400°F. I like to get everything ready while the oven is heating — beat the eggs, measure your sugar and salt, and have your vanilla extracted and ready. Also, don’t forget to scald your milk ahead of time. Just heat the milk until tiny bubbles form on the edges, then let it cool before mixing it in; this step helps create that silky custard texture.

Step 2: Whisk Together the Custard Base

In a large bowl, whisk the beaten eggs, sugar, salt, and vanilla until combined. Then slowly pour in the cooled, scalded milk while whisking gently. This gentle mixing is key to getting a smooth custard without creating too many bubbles — which might cause cracks.

Step 3: Prepare Your Pie Shell

Use a pastry brush to coat the inside of your pie shell with the beaten egg white. This little trick creates a barrier that keeps the crust crisp even when the filling is baked inside. Then, pour your custard mixture gently into the shell.

Step 4: Finish with Nutmeg and Bake

Sprinkle nutmeg evenly over the top using a fine-mesh sieve so it sifts down in a thin, even layer. Pop the pie into your preheated oven and bake for 40 to 50 minutes. You’ll want to check it around the 40-minute mark — the edges should be set, and the center will jiggle just a little when you gently shake the pan.

Step 5: Cool and Chill Before Serving

Once the pie is baked, transfer it to a cooling rack and let it come down to room temperature. Then, I recommend refrigerating it for at least a couple of hours to fully set the custard. Honestly, it tastes even better the next day once all the flavors have had a chance to meld together.

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Pro Tips for Making Egg Custard Pie Recipe

Cool Your Scalded Milk: Be sure the milk cools before adding to eggs, or you risk scrambling them.
Use a Fine Mesh Strainer for Nutmeg: It evenly distributes the nutmeg so you won’t get any overpoweringly spicy spots.
Check for the Jiggle: The center should wobble slightly near doneness; it will continue setting as it cools.
Avoid Overbaking: Too long in the oven leads to cracking; the gentle jiggle is your best indicator of perfect custard.

How to Serve Egg Custard Pie Recipe

Egg Custard Pie, Egg Custard Pie Recipe, Classic Custard Pie, Easy Egg Pie, Nutmeg Custard Dessert - A slice of creamy custard pie with a golden-brown top sprinkled with cinnamon sits on a white plate with a slight raised dot pattern around the edge. The pie has three layers: a light brown crust with a crimped edge, a thick smooth pale yellow custard filling, and a slightly darker cinnamon-dusted surface. To the left of the pie slice, there are three red strawberry slices and several dark blue blueberries scattered next to it. The plate is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep it simple with a light dusting of powdered sugar or a few fresh berries on the side. Sometimes, a dollop of whipped cream (homemade if I have the time!) adds the perfect creamy contrast to the smooth custard.

Side Dishes

This pie pairs beautifully with a hot cup of coffee or tea. For a more elevated dessert spread, I like to serve it alongside a fresh fruit salad or a scoop of vanilla bean ice cream — it’s like all the cozy desserts came to the party!

Creative Ways to Present

For holidays or brunches, I’ve tried topping the pie with caramelized sliced apples or pears for a pretty upgrade. Another fun idea is serving individual custard pies in mini tart shells for a cute, shareable presentation that always impresses guests.

Make Ahead and Storage

Storing Leftovers

Leftover egg custard pie stores beautifully in the fridge. I keep it covered tightly with plastic wrap or a pie container to prevent it from absorbing fridge odors. It stays fresh and creamy for about 3-4 days, which is perfect because, well, it usually disappears fast!

Freezing

I’ve frozen this pie once or twice, wrapped tightly in foil and plastic wrap for extra protection. While the texture softens a bit after freezing, it still tastes lovely warmed up. Just let it thaw overnight in the fridge before reheating.

Reheating

To warm up slices, I pop them in a low-temp oven (around 300°F) for 10-15 minutes. This gently heats the custard without drying it out or cracking the top. Microwave works in a pinch but can make the texture a little rubbery, so I prefer the oven method.

FAQs

What is the best way to scald milk for egg custard pie?

Scalding milk is simply heating it until you see small bubbles forming around the edges — just before it reaches a boil. Then, remove it from heat and let it cool to slightly warm before mixing it with the eggs. This process helps improve the texture of the custard and prevents the eggs from curdling in the hot milk.
Why does my egg custard pie crack on top?

Cracking usually happens when the pie is overbaked or cooled too quickly. To avoid this, remove the pie as soon as the edges are firm and the center still jiggles slightly. Let it cool gradually at room temperature before chilling in the refrigerator.
Can I make egg custard pie without a pre-made pie shell?

Absolutely! Making your own pie crust adds a personal touch and lets you control flavors and textures. Use your favorite pastry dough, blind bake it slightly if desired, then pour in the custard filling. Just be mindful of baking times since homemade crusts vary.
How can I tell when my egg custard pie is done?

Look for firm edges that don’t wiggle and a center that still jiggles gently when you shake the pan. The custard will continue to set as it cools, so it’s better to take it out a little early than to overbake it.
Can I add flavors like cinnamon or lemon to the egg custard pie?

Definitely! A pinch of cinnamon or a bit of lemon zest can add a fun new dimension to the pie. Just adjust the amounts carefully so you don’t overpower the classic custard flavor you love.

Final Thoughts

This Egg Custard Pie Recipe is one of those timeless desserts that feels like a warm hug from your kitchen. Whether it’s your first time or your fiftieth, it never gets old. I hope you’ll give it a whirl, and if you do, I’m pretty sure it’ll become a favorite comfort food in your repertoire—just like it is in mine. Happy baking!

Egg Custard Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 23 reviews

Author: Sarah
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: American

Print Recipe

Description

This classic Egg Custard Pie features a creamy, smooth custard filling baked in a flaky pie shell, gently flavored with vanilla and a hint of nutmeg. Perfect for a comforting dessert or a nostalgic treat, this recipe delivers a delicate balance of sweet and spice in every bite.

Ingredients

Custard Filling

3 Eggs, beaten
3/4 cup Sugar
1/4 tsp Salt
1 tsp Vanilla extract
2 1/2 cups Milk, scalded and cooled
1/2 tsp Nutmeg

Pie Preparation

1 Egg white, beaten for egg wash
1 Pie shell, pre-made

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Instructions

Preheat Oven: Preheat your oven to 400° F to ensure it reaches the correct temperature before baking the pie.
Mix Custard Base: In a large mixing bowl, combine the beaten eggs, sugar, salt, and vanilla extract. Then slowly whisk in the cooled scalded milk until the mixture is smooth and uniform.
Prepare Pie Shell: Use a pastry brush to apply the beaten egg white evenly on the inside of the pre-made pie shell. This helps to create a barrier that prevents the crust from becoming soggy.
Assemble Pie: Pour the custard filling into the prepared pie shell. Sprinkle the nutmeg evenly over the top using a fine-mesh strainer for a delicate dusting.
Bake: Place the pie in the preheated oven and bake for 50 minutes. The edges should be firm and the center should jiggle slightly when gently shaken.
Cool and Chill: Remove the pie from the oven and allow it to cool on a cooling rack at room temperature. Then refrigerate until chilled before serving for best texture and flavor.

Notes

To scald milk, heat it until small bubbles form around the edges and just before it reaches a boil, then remove it from heat and allow it to cool before use.
If you don’t have pre-made pie shell, you can make your own using your favorite pie crust recipe.
Using the egg wash inside the crust helps keep it crisp and prevents sogginess from the custard.
Sprinkling nutmeg via a fine-mesh strainer ensures even and subtle flavor distribution.
For an extra set custard, test doneness with a toothpick inserted near the center; it should come out mostly clean.