Simple, sweet, and silky smooth EGG CUSTARD PIE gives a superbly dreamy sensation in every slice. A creamy treat that brings a heavenly delight from crust to core made from simple ingredients. No need to worry because baking this delicious pastry is as easy as pie!
‘Tis the season for jolly, holly and creamy dreamy desserts! One of my favorite and quite frankly one of the easiest desserts for this season is the Egg Custard Pie.
My friends and I would often finish a whole baking pan in just one sitting. Yes! It’s that addicting especially when served for teatime. Today, you’re gonna learn how to make this dreamy egg custard pie recipe too. You’ll fall in love with the homemade pie crust as well as the melt-in-your-mouth filling.
What is an Egg Custard Pie?
Pies, in general, are short crust pastry shaped in shells filled with any filling you can imagine. These are covered with a thin sheet of pastry dough and baked until the filling is cooked. Surprisingly, the different custard dishes that we see today which uses eggs were initially prepared by ancient Romans.
Turns out, back in the middle ages, these guys were the first recorded egg users for pie and tart fillings. Egg custard pie is a variation of this ancient recipe. The filling comes close to that of a sweet delicious flan (see my recipe HERE) but this dessert comes in a buttery flaky crust.
Egg Custard Pie Recipe
Egg custard pie is really a popular dish worldwide which means that finding the ingredients is as easy as pie. Yup! I love that expression. You only need a handful of ingredients for this recipe so a single trip to the supermarket is enough for you to grab them all.
- Heavy Cream
- Egg yolks (I counted them as different ingredients to avoid confusion)
- Granulated Sugar
- A bit of salt
- Vanilla extract (see my Homemade HERE)
- And a bit of nutmeg to give it a holiday vibe.
The funny part about this is that you might actually have all of these in your fridge right now. If you don’t have a pie crust stashed in your freezer, you can look up our Homemade Pie Crust HERE for the best buttery and flaky crust. All the ingredients are also easily available.
If you look back at the ingredients we need, you’ll see that it’s basically for a plain egg custard pie. The beauty of that is it’s actually an avenue for you to express your creative home cook expertise. Here are some add-ons that can give your dessert some extra jazz (coz we do love to jazz up anything from time to time, right?).
Although you might find that the top layer of your egg custard pie has gloriously caramelized. The overall flavor of the egg custard pie is still beautifully mild. You can drizzle some Homemade Caramel Sauce to give it a sweet finish.
Berry Merry Holidays
Berries are my favorite. Simply topping the dessert with a mix of different berries makes it extra sweet and fresh. I usually top mine with fresh slices of strawberries but you can mix and match other flavors. Blue and blackberries as well as raspberries are beautiful toppings you can set on this pie.
So if you’re a fan of my other zesty desserts such as this Homemade Lemon Bar, you’d love this add-on. Just zest a few lemons or oranges to the custard mixture to give it a kick of citrusy goodness.
Whip it up!
Since we’re already talking about homemade goodies, you might want to try making your own Whipped Cream. Top it over your pie and see how the creamy and silky flavors blend together.
What Goes with Egg Custard Pie?
Egg custard pies are often served as a comfort food snack or as a dessert. When serving as a dessert, this dish goes well with dishes that have strong flavors. The egg custard pie serves as a palate cleanser to avoid the lingering taste of the main dish.
During the holidays, you can munch on this dessert after digging in a good chunk of Smoked Turkey. The mild milky taste will neutralize any lingering or overpowering flavors from the meaty dish.
Did you know you can also serve this dish during the summer? When you serve the hot flavors of summer such as these Little Smokies. Luckily, this dessert can neutralize the spice because of its milky nature.
As a busy gal, I totally enjoy small breaks where I can eat my favorite comfort foods. Simply eating this egg custard pie as comfort food is enough to ease my stresses. Paired with my favorite hot herbal tea, It’s total the taste of relaxation!
Because this pie contains eggs and milk which easily spoil and attract bacteria, it should be refrigerated. To do so, allow the egg custard pie to cool down before wrapping it in cling or plastic wrap. This will prevent moisture to seep in and ruin the whole dish.
Make sure not to leave it at room temperature for more than two hours as this could ruin the dish. This isn’t really a problem in my house because my boys really love some good pie.
So, how long does the egg custard pie keep in the fridge? When wrapped properly, it stays good for around 4 days. Just make sure to keep it away from moisture.
More Pie Recipes to Explore
How to Make Egg Custard Pie
Preheat oven to 350 degrees F (177 degrees C.) Line the bottom of the pie crust with parchment paper, then add pie weights or dried beans on top. The weight will ensure that the bottom of the crust does not rise. Bake for 5-6 minutes in the preheated oven, remove from the oven and let it cool. You do not want the pie crust to brown.
Egg Custard Pie Filling
Pour milk and cream in a medium saucepan. Heat up the cream and milk mixture on medium-low heat until small bubbles begin to appear around the edges. Remove from heat. In a medium mixing bowl, whisk the eggs, yolks, sugar, and salt together, until pale in color. Pour a small amount of cream and milk mixture to the egg yolk mixture to temper the egg yolk mixture (this prevents it from curdling or cooking when added to the hot liquid). After tempering the egg mixture, pour all of it into the milk mixture. Stir to fully combine. Stir in the vanilla extract, optional.
If needed, pour the mixture through a fine sieve to get rid of any cooked eggs. Pour into the pie crust and top with grated nutmeg. Bake at 350 °F for 35-40 minutes or until the custard is set at the edges. No worries, the center might still be a little wobbly. Allow to cool completely before slicing and serving. Serve with a dollop of this homemade whipped cream and strawberries, if desired.
Watch How To Make It
Egg Custard Pie
- 1 cup milk
- 1 ½ cups heavy cream
- 2 large eggs
- 3 large egg yolks
- ¾ cup sugar
- ½ teaspoon salt
- 2 teaspoons vanilla extract , optional
- ¼ - ½ teaspoon ground or freshly grated nutmeg
- Preheat oven to 350 Degrees F (177 degrees C.)
- Line the bottom of the pie crust with parchment paper, then add pie weights or dried beans on top. The weight will ensure that the bottom of the crust does not rise.
- Bake for 5-6 minutes in the preheated oven, remove from the oven and let it cool. You do not want the pie crust to brown.
- Pour milk and cream in a medium saucepan.
- Heat up the cream and milk mixture on medium-low heat until small bubbles begin to appear around the edges. Remove from heat.
- In a medium mixing bowl, whisk the eggs, yolks, sugar, and salt together, until pale in color.
- Pour a small amount of cream and milk mixture to the egg yolk mixture to temper the egg yolk mixture (this prevents it from curdling or cooking when added to the hot liquid).
- After tempering the egg mixture, pour all of it into the milk mixture. Stir to fully combine. Stir in the vanilla extract, optional.
- If needed, pour the mixture through a fine sieve to get rid of any cooked eggs.
- Pour into the pie crust and top with grated nutmeg.
- Bake at 350 °F for 35-40 minutes or until the custard is set at the edges. No worries, the center might still be a little wobbly.
- Allow to cool completely before slicing and serving. Serve with a dollop of this homemade whipped cream and strawberries, if desired.
Tips & Notes:
- If your custard is runny, double-check if the egg to liquid ratio is followed correctly. Another reason is that the egg custard pie might still be undercooked.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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