Egg Custard Pie Recipe
This Egg Pie recipe is made with a custard-like filling and flaky pie crust. It comes together quickly while delivering a smooth texture.
Servings: 8 servings
Ingredients
- 1 9 inch pie crust
Egg Custard
- 3 eggs at room temperature
- 1 cup white sugar
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 2 tablespoons all purpose flour
- 2 teaspoon vanilla extract or vanilla bena paste
- 1/4 teaspoon ground nutmeg
- 1/4 cup butter unsalted, melted
Instructions
Preheat & Parbake the Crust
- Preheat your oven to 400°F.
- Place the 9-inch pie crust in a pie dish and line it with parchment paper. Fill with pie weights or dried beans.1 9 inch pie crust
- Bake for 10 minutes, then remove the pie weights and bake for another 5 minutes, or until the crust is lightly golden.
- Remove from the oven and set aside. Lower the oven temperature to 325°F .
Make the Egg Custard
- In a large bowl, whisk together the eggs, sugar, flour, salt, vanilla extract (or vanilla bean paste), nutmeg, and melted butter until smooth.3 eggs, 1 cup white sugar, 1/4 teaspoon salt, 2 tablespoons all purpose flour, 2 teaspoon vanilla extract, 1/4 teaspoon ground nutmeg, 1/4 cup butter
- Gradually whisk in the milk and heavy cream until fully combined.1/2 cup whole milk, 1/2 cup heavy cream
Assemble & Bake
- Pour the custard filling into the partially baked pie crust.
- Carefully transfer to the oven and bake for 45-55 minutes, or until the custard is set and a knife inserted into the center comes out clean.
Cool & Serve
- Let the pie cool to room temperature before slicing. Serve as is or with a dollop of whipped cream.
Nutrition
Calories: 338Calories | Carbohydrates: 38g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 95mg | Sodium: 239mg | Potassium: 86mg | Fiber: 1g | Sugar: 26g | Vitamin A: 510IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 1mg
