My old-fashioned Egg custard pie is a classic dessert with a smooth and creamy texture and a rich, decadent flavor that is perfect for a dinner party, family gathering, or potluck.
Made with simple ingredients, egg custard pie has been a staple at our house for as long as I can remember. The rich and cream filling isn’t too sweet and is the perfect dessert for just about any occasion.
I still remember the first time I tasted this classic dessert, and I know after one bite, you’ll agree my egg custard pie is a keeper!
If you love egg custard, try my homemade vanilla custard, and for a fancier version, try my creme brulee recipe.
Ingredients to make Egg Custard Pie
Let’s start by gathering the ingredients we need to make my old-fashioned egg custard pie recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
*This is the classic recipe, but feel free to add cinnamon, almond extract, lemon zest, or orange zest to the custard filling before baking.
How to make Egg Custard Pie
This is my easy recipe for sweet pie dough. If you’d rather not make your own homemade pie crust, feel free to pick up a store-bought crust at your local grocery store.
- Combine the flour, sugar, baking powder, and salt in the bowl of a food processor and pulse the dry ingredients three times to mix.
- Add the very cold butter pieces to the flour mixture.
- Pulse at one-second intervals until the butter is mixed in.
- Add the egg to the food processor.
- Pulse until the dough forms a ball on the blade of the processor.
- Turn the dough out of the food processor onto a floured surface, and carefully remove the blade. Flatten the dough into a disc and wrap it with plastic wrap. Refrigerate and chill for 15-20 minutes.
Preheat the oven to 375 degrees f.
- Use a rolling pin to roll out pie dough into a circle that is 2 to 3 inches wider than the pie pan.
- Carefully roll the dough onto the rolling pin and transfer it into your pie pan.
*Refrigerate until needed. - Separate one egg, placing the white and yolk into separate bowls. Beat the egg white, then brush the crust with beaten egg white.
- Place the unbaked pie crust on the center rack of a preheated oven and par-bake the crust for 7-8 minutes. Then, remove the crust from the oven and place it on a wire rack to cool for 10 minutes.
*With this method, you don’t need pie weights.
- Add five eggs plus the one egg yolk saved from the crust, granulated sugar, salt, vanilla extract, heavy cream, and whole milk to a large bowl.
- Whisk the custard mixture together until smooth and creamy.
- Pour the egg mixture into the par-baked pie shell, then place it on the center rack of the 375 degree preheated oven and bake for 35-45 minutes or until a knife inserted in the center comes out clean.
- Remove the egg custard pie from the oven and place on a wire rack to cool.
*Place a baking sheet on the bottom rack under the pie to catch any spills that may occur.
When the egg custard pie is completely cool, place it in the refrigerator for at least 4 hours to chill before serving. Sprinkle nutmeg on the top of the pie and serve.
Serve my classic custard pie with a sprinkle of nutmeg, or if you’re feeling decadent, add a dollop of homemade whipped cream and fresh berries.
Store any leftover egg custard pie refrigerated, wrapped in plastic wrap (or in an airtight container).
Recipe FAQ’s
The classic recipe is made with a homemade or store-bought pie crust, eggs, granulated sugar, salt, vanilla extract, heavy cream, whole milk, and ground nutmeg.
The main reason for watery custard is it wasn’t baked long enough. Another reason is the eggs weren’t whipped enough and mixed well enough with the other ingredients. So make sure to beat your egg mixture well and bake long enough to firm up the custard.
Applying a coating of egg whites and par-baking the crust before adding the custard can help prevent sogginess.
More Recipes You’ll Love
Old Fashioned Egg Custard Pie
Ingredients
Sweet Pastry Dough
- 1 cup all-purpose flour
- 3 tablespoon granulated sugar
- ¼ teaspoon baking powder
- ¼ teaspoon table salt
- 4 tablespoon unsalted butter ½ stick cut into small pieces kept very cold
- 1 large egg
- 1 large egg white separated – save the yolk for the custard.
Custard
- 5 large eggs
- 1 large egg yolk
- ¾ cup granulated sugar
- ¼ teaspoon table salt
- 2 teaspoon vanilla extract
- 1 cup heavy cream
- 1 ½ cups whole milk
- ¼ teaspoon ground nutmeg
Instructions
Sweet Pastry Dough
- Add the flour, granulated sugar, baking powder, and salt to the bowl of a food processor and pulse three times to combine.
- Add the very cold butter pieces and pulse at one-second intervals until the butter is mixed in.
- Add the egg and pulse until the dough forms a ball on the blade of the processor
- Turn the dough out of the food processor onto a floured surface, and carefully remove the blade.
- Flatten the dough into a disc. Wrap it with plastic wrap and chill for 15-20 minutes.
- Use a rolling pin to roll out pie dough into a circle that is 2 to 3 inches wider than the pie pan.
- Carefully roll the dough onto the rolling pin and transfer it into your pie pan.
- Refrigerate until needed.
- Preheat oven to 375 degrees.
- Separate one egg, placing the white and yolk into separate bowls.
- Beat the egg white, then brush the crust with beaten egg white.
- Place the pie crust on the center rack of a preheated oven and par-bake the crust for 7-8 minutes.
- Remove the crust from the oven and place it on a wire rack to cool for 10 minutes.
Custard
- Add five eggs plus the one egg yolk saved from the crust, granulated sugar, salt, vanilla extract, heavy cream, and whole milk to a large bowl.
- Whisk the wet ingredients together until smooth and creamy.
- Pour the egg mixture into the par-baked pie crust and sprinkle with ground nutmeg.
- Place the custard pie on the center rack of the preheated 375 degree oven and bake for 35-45 minutes or until a knife inserted in the center comes out clean.*Place a cookie sheet on the bottom rack under the pie to catch any spills that may occur.
- Remove the custard pie from the oven and place on a wire rack to cool.
- When the pie is completely cool, place in the refrigerator for at least 4 hours to chill before serving.
- Store any leftover custard pie refrigerated wrapped in plastic wrap (or in an airtight container).
Lynn Roberts
Chef Dennis, I wonder if you have ever heard of Flapper Pie? It is a traditional Western Canada recipe, and it’s vanilla custard and meringue topping are to die for. My favorite pie ever. Very simple, but so delicious. I have my grandmother’s old recipe.
Chef Dennis Littley
I have never heard of it, it sounds delicious!
John Butler
After pre baking the crust @ 425 for 6 minutes. And, baking the pie f@ 375 for 35-45 minutes, the crust was way overly done. What’s my recourse for correction?
Chef Dennis Littley
The instructions say to bake the crust at 375 for 7-8 minutes. The oven was too hot at 425
John Butler
Dennis, you don’t list the temperature for baking your old-fashion egg custard pie!
Chef Dennis Littley
I sure do it’s in the instructions. Preheat your oven to 375. I added again later in the recipe, in case anyone else misses it.
Darla bittle
Yummy
El Darlin
So happy to receive this recipe for the Old Fashioned Egg Custard Pie. Read the recipe and must try it immediately. Custard is my thing and this looks to be slightly thick. Yum. Never had a recipe for luscious pie crust. Will file this one. Thank you.
Krysten
This egg custard pie was delicious! Especially with the vanilla and nutmeg additions. It looks sooo creamy, I can’t wait to make it again!
Hayley Dhanecha
My friends and family loved this old fashioned egg custard pie, given them your recipe as they all wanted to make it in thier own kitchen.
Kristina
There wasn’t one slice of this pie left after a big family dinner. It was incredible!
Madeline
I loved the sweet and creamy flavor of your custard pie. It was a total hit at my work potluck. Thanks for another great recipe!
Loreto and Nicoletta
Hey Chef Dennis, so glad you posted this pie. We love egg custard and love the tarts. That custard was so creamy and rich, and the crust just melted in your mouth. Well done a great dessert to bring to a family dinner!
Debbie Wright
This old fashioned egg custard pie is just like my Grandma used to make . I brought this pie to a church pot luck and there was not one slice left .
Alexandra
This is a lovely recipe, and one I really enjoyed making in honour of my Dad – it was a favourite dessert of his. Loved the sweet pastry and delicious custard filling. It came out perfectly and will be my go-to recipe from now on, thank you.
veenaazmanov
I loved the Nutmeg flavor to this custard. It was smooth and creamy and I will be making again for a party next weekend.
Megane
Man, that old fashioned egg custard was like a hug from grandma! Ate it straight outta the dish—no regrets, just yum. 🥚🍮👵♂️
Enriqueta E Lemoine
This egg custard pie is a keeper, Chef. The only word to describe the filling is decadent! The custard was so silky and smooth! The only problem is waiting four hours to enjoy it! Thanks for the recipe and the inspiration.