Egg Custard Pie

A creamy, old-fashioned egg custard pie with a silky vanilla filling and flaky crust — a timeless dessert that’s comforting, simple, and perfectly sweet.

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Course: Dessert

Cuisine: American, Southern

Prep Time: 15

Cook Time: 45

Cooling Time: 2

Total Time: 3

Servings: slices

Calories: 290kcal

Cost: $8–$10

Equipment

1 9-inch pie dish Glass or ceramic preferred
1 Large mixing bowl For whisking custard
1 Whisk Or electric hand mixer
1 Measuring cups and spoons
1 Fine-mesh strainer To remove lumps
1 Baking sheet To catch spills
1 Wire cooling rack For cooling the pie
1 Rubber spatula For stirring and scraping

Ingredients

Custard Filling

4 large eggs Room temperature
¾ cup granulated sugar
2 cups whole milk Warmed slightly
1 teaspoon vanilla extract Pure
¼ teaspoon ground nutmeg Freshly grated preferred
⅛ teaspoon salt
2 tablespoon unsalted butter Melted
1 unbaked pie crust 9-inch
¼ cup heavy cream Optional, for richness

Instructions

Preheat oven to 350°F (175°C) and place pie crust in dish.
Whisk eggs and sugar until frothy.
Gradually add milk; mix until smooth.
Stir in vanilla, salt, and melted butter.
Strain mixture into crust and tap gently to remove bubbles.
Sprinkle nutmeg evenly over the top.
Bake for 40–50 minutes until set with a slight wobble in the center.
Cool on a wire rack for 2 hours, then refrigerate.
Slice and serve chilled or at room temperature.

Notes

For best results, use room temperature eggs and warm milk to prevent curdling. A sprinkle of fresh nutmeg gives authentic flavor. Serve with whipped cream or fresh berries for a classic Southern treat.

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