How to Make the Easiest Egg Custard Pie Recipe

There’s something so comforting about egg custard pies. With hints of vanilla and nutmeg elevating each bite, it’s the kind of impressive dessert that can become a staple for everything from cozy family dinners to elegant gatherings.

What makes these pies so wonderful is their versatility; they can be served warm for a cozy vibe or chilled to highlight the creaminess and refreshing texture of the custard. And now, you can make your very own egg pie right in the comfort of your kitchen.

Since you are here and love an easy recipe for pies, check out this Maple Pecan Pie Recipe, this Brownie Pie Recipe, or this No-Bake Chocolate Pie with Oreo Crust.

Ingredients for this egg pie recipe

Here are the ingredients you will need to make this old-fashioned egg custard pie recipe. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements. 

• Pie Crust: You can use a pre-made pie shell or a store-bought raw pie dough, or use this Easy Recipe for Homemade Pie Crust if you’re feeling adventurous and want to make it from scratch.
• Whole Eggs (room temperature): provide structure for the creamy custard.
• White Sugar: sweetens the custard and balances the buttery flavors.
• Whole Milk: adds a light creaminess, helping to make the custard smooth without being overly rich.
• Heavy Cream: gives the filling a velvety texture.
• All-purpose Flour: helps thicken the custard and keeps it from becoming too soft or runny.
• Vanilla Extract or Vanilla Bean Paste: ​adds a warm, fragrant flavor that enhances the custard’s sweetness.
• Ground Nutmeg: lends a hint of spice that complements the vanilla.
• Butter (melted): makes the custard extra rich and silky, adding depth to the flavor.

How to make this egg pie recipe

This is how you can make your new favorite pie recipe. Make sure to scroll down to the recipe card at the end of this post for the full step-by-step instructions! 

1. Preheat your oven. If you’re using a store-bought crust, just put it aside. If you’re using store-bought or homemade raw pie dough, par-bake the pie crust in a 9-inch pie dish for 10 minutes with pie weights. Then, remove the weights and bake for an additional 5 minutes or until the crust turns golden brown.
2. Reduce the oven temperature prepare the egg custard filling by whisking together the eggs, sugar, flour, vanilla extract, nutmeg, and melted butter in a large mixing bowl.
3. Gradually whisk in the milk and heavy cream until smooth and fully combined. Pour the egg mixture into the par-baked crust.
4. Bake until the filling is set on the sides and still jiggly in the center of the pie. Allow the pie to cool before serving.

Recipe Note: The custard filling will look under-baked when you pull it out, but it will harden and solidify as it cools. When I made it the first time, I over-baked it because it looked too wet while it was in the oven. Then, after I pulled it out and it cooled, I realized that the texture would have been better with less time. So, just follow the baking total time from the recipe card and have faith. I promise it will turn out great.

Why do you need to make this egg pie recipe?

• This great recipe only requires simple ingredients that you can easily find at the grocery store.
• It’s a classic dessert that’s underrated and overlooked for Thanksgiving dinner.
• It’s surprisingly very easy to make with a short prep time and is beginner-friendly.

Frequently Asked Questions – FAQ

How do I pick what type of crust to use?

That’s entirely up to you and how much time and effort you want to put in. A Homemade Pie Crust is always going to taste better than a store-bought. The addition of the buttery, flaky crust made from scratch is incomparable.

But there’s nothing wrong with trying to save time; we all know how busy life gets. A pre-made store-bought crust that comes in those aluminum pie plates would be the fastest for this egg pie recipe. But if you can do a little bit more, then a store-bought raw pie dough that you roll out would taste slightly better.

What can I use for pie weights if I par-bake the crust?

From everyday household products, it’s best to use raw beans or uncooked rice as make-shift pie weights. If you bake often and are curious as to where you can buy some, I recommend these ceramic pie weights. They are the ones I use on a regular basis. Also, use a pie shield if you don’t want an overcooked or extra-toasted crust.

Can I add anything to the top of the pie to flavor it even more?

• One idea you could try is using a light drizzle of caramel syrup. It would make the egg custard taste more like Flan and would be delicious.
• You could also try fresh berries.
• Make your egg pie recipe creme brulee style by sprinkling and torching sugar on the top.
• A sprinkle of flaky sea salt on top goes a long way in adding flavor.

How do I store leftovers of this egg pie recipe?

The best way to store leftovers is in an airtight container or covered tightly with plastic wrap. Put the pie in the refrigerator; it should last for at least 3-4 days.

Can I freeze egg pie?

Freezing is possible, but the custard texture may slightly change. To freeze, wrap the pie tightly in plastic wrap and aluminum foil. Defrost it overnight in the fridge before serving.

The Easiest Egg Pie Recipe

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