Julia Koch
Silky smooth, rich with comforting vanilla flavor, and wrapped in a flaky golden crust — this Creamy & Easy Egg Custard Pie is the kind of dessert that brings instant nostalgia. It’s a timeless classic that manages to feel both humble and elegant, with every bite melting on your tongue. Whether you’re serving it for a family gathering, holiday feast, or a cozy weekend treat, this pie delivers that homemade charm everyone craves.
What makes this custard pie so special is its simplicity. With just a handful of staple ingredients and straightforward steps, it offers a rewarding result without any fuss. It’s perfect for beginner bakers and seasoned pie pros alike. Plus, it works beautifully warm, chilled, or room temp — an all-season dessert you’ll turn to again and again.
What Kind of Pie Crust Should I Use?
You can use either a homemade pie crust or a quality store-bought one for this egg custard pie. A traditional butter-based crust will give you that rich, flaky bite, complementing the creamy custard. Blind baking the crust is recommended to prevent sogginess and ensure a crisp base.
Ingredients for the Creamy & Easy Egg Custard Pie
Eggs
The backbone of the custard. They bind the filling and give it that luscious texture.
Milk
Whole milk is ideal here, as it adds richness without being too heavy. You can also mix in a splash of cream if you’d like a more decadent custard.
Granulated Sugar
Just enough to sweeten the custard without overpowering its delicate flavor.
Vanilla Extract
A must for warmth and aroma. Pure vanilla really enhances the custard’s comfort-food appeal.
Nutmeg
Freshly grated if possible. A sprinkle on top gives the pie a subtle spice note that cuts through the creaminess.
Salt
Just a pinch to balance the sweetness and deepen the flavors.
Pie Crust
Homemade or store-bought, blind-baked until lightly golden.
How To Make the Creamy & Easy Egg Custard Pie
Step 1: Prepare the Pie Crust
Blind bake your pie crust first. Roll out your dough and press it into a 9-inch pie pan. Crimp the edges, line with parchment, and fill with pie weights or dried beans. Bake at 375°F (190°C) for about 15 minutes until the edges are just golden. Remove weights and bake 5 more minutes. Cool slightly.
Step 2: Make the Custard Mixture
In a medium mixing bowl, whisk together 3 large eggs until lightly frothy. Add 2½ cups of whole milk, ¾ cup granulated sugar, 1½ teaspoons pure vanilla extract, and a pinch of salt. Whisk until fully combined and smooth.
Step 3: Fill and Bake
Pour the custard mixture into the pre-baked pie crust. Sprinkle a light dusting of freshly grated nutmeg over the top. Carefully transfer to a 350°F (175°C) preheated oven.
Step 4: Bake Until Set
Bake for 45 to 55 minutes. The center should jiggle slightly when gently shaken, but a knife inserted an inch from the edge should come out clean. If the crust is browning too quickly, tent it with foil.
Step 5: Cool and Serve
Let the pie cool at room temperature for at least 2 hours. This allows the custard to fully set. Serve at room temp or chilled. Dust with powdered sugar before serving for a classic look.
Serving and Storing Your Custard Pie
This pie is lovely either slightly warm, room temperature, or chilled straight from the fridge. If you’re going for elegance, slice it cold for cleaner cuts. A little powdered sugar on top is optional but classic. Pair it with berries or a dollop of whipped cream for extra flair.
To store, cover the pie loosely with plastic wrap or foil and refrigerate for up to 4 days. For longer keeping, slice and freeze individual pieces wrapped tightly — thaw overnight in the fridge before serving.
Frequently Asked Questions
How do I know when the custard is set?
Gently jiggle the pie – the edges should be firm and the center slightly wobbly. A knife inserted near the edge should come out clean.
Can I use low-fat milk?
Yes, but the texture will be less rich. Whole milk or a combination of milk and cream is best for a silky custard.
Why do I need to blind bake the crust?
Blind baking prevents a soggy bottom and keeps the crust crisp under the custard. It’s especially important for liquid fillings.
Can I make this pie ahead of time?
Absolutely. It actually sets better with a few hours or even a full day of chilling.
Is nutmeg essential?
It’s traditional and adds warmth, but you can skip it or replace it with cinnamon if preferred.
What if my crust browns too fast?
Tent the edges with foil mid-bake to avoid over-browning while the custard finishes setting.
Creamy & Easy Egg Custard Pie Recipe
- Total Time: 1 hour 15 minutes
- Yield: 1 9-inch pie (8 servings)
Description
A timeless dessert made with silky smooth custard nestled in a golden, flaky crust. This egg custard pie is simple to make, packed with vanilla flavor, and perfect served warm or chilled.
Ingredients
3 large eggs
2½ cups whole milk
¾ cup granulated sugar
1½ teaspoons pure vanilla extract
Pinch of salt
Freshly grated nutmeg (for topping)
1 9-inch pie crust (homemade or store-bought, blind-baked)
Instructions
- Preheat the oven to 375°F (190°C). Roll out and place your crust into a 9-inch pie pan. Crimp the edges. Line with parchment and add pie weights. Bake for 15 minutes, then remove weights and bake for another 5 minutes. Cool slightly.
- Reduce oven temperature to 350°F (175°C).
- Make the filling: In a bowl, whisk the eggs until frothy. Add milk, sugar, vanilla, and salt. Whisk until smooth.
- Fill the crust with the custard mixture. Sprinkle nutmeg on top.
- Bake for 45 to 55 minutes, until edges are set and the center jiggles slightly.
- Cool the pie at room temperature for at least 2 hours. Serve at room temp or chilled.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts
Want More Dessert Ideas?
You might also like the Indulgent Chocolate Chess Pie, another classic with a rich, fudgy center. For something more playful, check out the Cheesecake Deviled Strawberries, which offer a no-bake twist with a fun presentation.
If you prefer warm and cozy bakes, the Apple Enchiladas are a sweet and spiced treat wrapped in soft tortillas. Or explore something elegant yet simple with the Simple Strawberry Cheesecake with Fresh Strawberries — it’s light, creamy, and great for spring gatherings.
Feeling adventurous? Try the Fluffy Japanese Souffle Pancakes for a dramatic stack that melts in your mouth.
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If you make it, I’d love to hear how it turned out. Did you go with a homemade crust or ready-made? Did you sprinkle nutmeg or try cinnamon? Leave a comment below. I’m always curious how others bake it.