This old-fashioned egg custard pie recipe is a classic for good reason. The smooth and silky custard that we’re using for the filling has just the right amount of sweetness, while its freshly grated nutmeg toppings beautifully complement its eggy flavor. Have a freshly baked homemade pie ready in just 1 hour with this easy custard pie recipe. Serve it with a cup of cinnamon tea or this cappuccino mix for a fancy afternoon snack.
Tips for Making Egg Custard Pie
The best custard pie recipe will always be a homemade one. Here are some useful tips on how to make the perfect egg custard dessert every time:
- Crack the eggs one by one in a small separate bowl before adding them into your mixing bowl. Inspect if they are of good quality and remove any traces of eggshells.
- Whip the egg whites. It’ll turn into a thin layer of soft browned topping that has added flavor and makes our pie look prettier. To do this, simply separate the whites from the yolks. Proceed to the recipe using only the yolks then fold in the whipped egg white last.
- While we used evaporated milk in making this recipe, you can also opt for whole milk, half and half, or nut milk if you prefer non-dairy.
- Add other yummy ingredients into the egg pie recipe like golden raisins and nuts, and top it with drizzles of caramel sauce and a dollop of whipped cream before serving. You can also top it with vanilla ice cream, fresh fruits, and powdered sugar. Lastly, you can try topping it with white sugar then torch it for an easy creme brulee pie!
- Use a store-bought unbaked pie crust or make your own. Here’s a good flaky pie crust recipe you might want to try.
How To Make Old Fashioned Egg Custard Pie
This easy egg custard pie recipe gives you that lusciously smooth vanilla egg custard that’s not too sweet. It’s finished with freshly grated nutmeg for a warm spiced touch.
Preheat the oven to 400 degrees F.
Cream butter and gradually add sugar, beating well. Mix the eggs and flour well.
Stir in milk, water, and vanilla. Pour the custard into the pie crust.
Bake for 20 minutes. Then, reduce heat to 300 degrees F and bake for 15 more minutes.
Let cool and serve garnished with nutmeg.
*We suggest making this easy and tasty buttery pie crust that will be ready in just 30 minutes!
- Sugar: 19g
- Calcium: 76mg
- Calories: 272kcal
- Carbohydrates: 32g
- Cholesterol: 48mg
- Fat: 14g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 6g
- Polyunsaturated Fat: 2g
- Potassium: 116mg
- Protein: 5g
- Saturated Fat: 4g
- Sodium: 196mg
- Trans Fat: 1g
- Vitamin A: 371IU
- Vitamin C: 1mg
Frequently Asked Questions
Do you have to refrigerate egg custard pie?
Yes. Anything that contains milk, cream, or any dairy should be refrigerated to avoid contamination. Store your custard pie in the fridge in an airtight container or wrapped in plastic wrap to keep it fresh for 4 days and for 2 weeks when in the freezer.
Why does my custard pie get watery?
Custard pies get watery if the added sugar was not totally dissolved or it was undercooked, making the egg not set properly. It’s safe to eat nonetheless, but you can prevent this from happening by using room temperature ingredients. That way, the ingredients will be easier to mix and the pie will cook evenly. Also, make sure that the oven temperature is accurate perhaps with the help of an oven thermometer.
ConclusionMaking a stunning bakery-style old-fashioned egg custard pie is as easy as 1-2-3 with this recipe! This silky homemade custard dessert is smooth and silky, just as how it should be.
Have your own special recipe to share? Submit Your Recipe Today!