Old Fashioned Egg Custard Pie
Egg custard pie is a smooth and creamy dessert with a rich, decadent flavor that is perfect for a fancy dinner party, family gathering, or potluck.
Servings: 8
Calories: 382kcal
Equipment
- deep dish pie plate or large pie plate
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).
Nutrition
Calories: 382kcal | Carbohydrates: 39g | Protein: 9g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 194mg | Sodium: 226mg | Potassium: 182mg | Fiber: 0.4g | Sugar: 27g | Vitamin A: 889IU | Vitamin C: 0.2mg | Calcium: 107mg | Iron: 1mg