Creamy and Easy Egg Custard Pie

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This Creamy and Easy Egg Custard Pie is the nostalgic Southern dessert your table has been missing. With a silky-smooth custard that gently jiggles in a buttery, golden crust, it’s the kind of pie that makes you slow down and savor each bite. Whether served warm or chilled, its simplicity is what makes it a classic—a sweet reminder that sometimes, less truly is more.

Perfect for potlucks, holidays, or a cozy night in, this custard pie pairs beautifully with fresh berries or a dollop of whipped cream. It’s a no-fuss, budget-friendly treat that doesn’t skimp on flavor. If you’re craving a dessert that’s both delicate and deeply comforting, this is the pie for you.

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What Kind of Crust Should I Use for Egg Custard Pie?

A homemade flaky pie crust is always a great choice if you have the time, adding an extra touch of love and texture. However, a quality store-bought crust works wonderfully too, making this recipe even easier to whip up. The most important thing is that the crust is pre-baked to avoid sogginess once the custard is added.

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Ingredients for the Creamy and Easy Egg Custard Pie

• Eggs – The star of the show, eggs provide the structure and creamy texture essential for the custard.
• Whole Milk – For that smooth, rich mouthfeel, whole milk is preferred over low-fat options.
• Granulated Sugar – Adds the right amount of sweetness to balance the eggy base.
• Vanilla Extract – Infuses the custard with warm, aromatic flavor.
• Salt – Just a pinch sharpens the sweet and creamy notes.
• Nutmeg – A classic finish, nutmeg is lightly sprinkled on top for a touch of warmth and aroma.
• Pie Crust – Pre-baked, it holds the custard beautifully and offers a crisp contrast.

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How To Make the Creamy and Easy Egg Custard Pie

Step 1: Prepare the Pie Crust

Preheat your oven to 375°F (190°C). If using a homemade crust, roll it out and fit it into a 9-inch pie dish. Crimp the edges and use a fork to prick holes across the bottom. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 10-12 minutes, remove the weights and parchment, then bake for another 5 minutes until lightly golden. Let cool slightly.

Step 2: Mix the Custard Filling

In a medium mixing bowl, whisk together 4 large eggs, 3/4 cup granulated sugar, 2 cups whole milk, 1 tsp 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. Grate a light dusting of nutmeg over the top. Carefully transfer to the oven and bake for 35-40 minutes. The pie should be set but still slightly jiggly in the center when you gently shake it.

Step 4: Cool and Serve

Allow the pie to cool at room temperature for at least an hour before serving. For a firmer texture, refrigerate for another hour or two. Slice and enjoy with whipped cream or fresh berries if desired.

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How to Serve and Store Egg Custard Pie

For best results, serve this pie slightly chilled or at room temperature. The creamy custard pairs beautifully with whipped cream, powdered sugar, or fresh fruit like strawberries or blueberries.

To store leftovers, cover the pie with plastic wrap or transfer slices to an airtight container. Refrigerate for up to 3 days. The custard may continue to firm up slightly in the fridge, making it even easier to slice and serve.

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Frequently Asked Questions

How do I know when the pie is done baking?

The center should still have a slight jiggle when you tap the side of the pie dish. It will continue setting as it cools.

Can I use evaporated milk instead of whole milk?

Yes, but the flavor and texture will be slightly different—richer and a bit more caramelized.

Do I need to strain the custard mixture?

Not necessarily, but straining helps eliminate any egg solids for a smoother texture.

Is nutmeg necessary?

It’s traditional, but you can leave it off or replace it with cinnamon or even cardamom for a unique twist.

Can I freeze egg custard pie?

Freezing is not recommended, as the custard may separate and lose its silky texture when thawed.

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Want More Dessert Ideas with a Twist?

If you love this Creamy and Easy Egg Custard Pie, you’ll probably enjoy these other favorites:

• Lemon Raspberry Swirl Cheesecake Cups for a fruity and tangy finish.
• Condensed Milk Snow Cookies for a melt-in-your-mouth treat.
• Caramel Cheesecake Cookies that combine gooey and crisp textures.
• Amish Applesauce Cake when you’re craving cozy spices.
• Old-Time Oven Peach Cobbler for a rustic, comforting dessert.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use homemade crust or go with store-bought? Did you try a dusting of cinnamon instead of nutmeg?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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