This old fashioned egg custard pie is 3 eggs, ¾ cup sugar and 2½ cups whole milk, flavored with vanilla and nutmeg and baked in an unbaked 9 inch pie crust. It bakes for 45 to 55 minutes at 350°F, then chills for at least 2 hours, and gives you 8 slices.
There is no cornstarch or flour in it. The eggs alone set the milk, which is why the texture is so soft, and why the one skill that matters is taking the pie out while the middle still wobbles.
Following a special diet?
Every recipe on this site can be converted to gluten-free, vegan, dairy-free, keto, nut-free or egg-free with adjusted ratios so nothing falls flat.
Try the Recipe Converter →What Egg Custard Pie Is, and How It Differs From Cream Pie
Egg custard pie is a baked custard in a pastry shell. Eggs, milk and sugar go into the raw crust and set in the oven. It tastes like a vanilla flan with nutmeg on top: mild, creamy, not very sweet.
A cream pie is different. Its filling is cooked on the stove and thickened with cornstarch, then poured into a crust that is already baked, like a coconut cream pie. Chess pie and buttermilk pie are baked custards too, but with more sugar and butter, so they are richer and sweeter, with a slightly crackly top. My custard pie recipe uses the same filling in a deep dish shell.
Six Ingredients and a Raw Crust
- Crust: 1 unbaked 9 inch pie crust
- Eggs: 3 large
- Sugar: ¾ cup granulated
- Milk: 2½ cups whole milk
- Flavor: 1 teaspoon pure vanilla extract, ¼ teaspoon ground nutmeg, ¼ teaspoon salt
- To serve (optional): extra nutmeg or cinnamon and whipped cream
Whole milk matters here. Skim or low fat milk gives a thinner, watery custard. For the crust, a store bought shell works, or use my all butter pie crust; crimp the edge high so the filling has room.
Whisk Gently, Then Skim the Foam
Preheat the oven to 350°F and set the crust in its dish on a baking sheet. In a large bowl, whisk the eggs, sugar and salt just until smooth. The recipe uses granulated sugar only, which keeps the custard pale and clean tasting, even though a spoonful of brown sugar sneaked into the photo.
Pour in the milk slowly while you whisk, then stir in the vanilla and nutmeg. Do not beat hard. Air whipped into the eggs rises to the top in the oven and bakes into a pitted, bubbly surface. If there is foam on the bowl, skim it off with a spoon.
Carry the baking sheet to the oven first, then fill the crust right there so the custard does not slosh over the edge on the way. Pour slowly so the filling settles evenly.
Baking Until the Center Wobbles Like Gelatin
Bake on the lower rack, still on the baking sheet. The sheet catches spills and the lower position gives the raw bottom crust more heat, so it bakes instead of staying pale and damp.
Start checking at 45 minutes. The pie is done when:
- the outer 2 inches look set and matte, not shiny
- a 2 to 3 inch circle in the middle still jiggles like gelatin when you nudge the pan
- a knife slipped in 1 inch from the center comes out mostly clean
- an instant read thermometer in the center reads about 175°F
It will look underdone. That is right. The center keeps cooking as the pie cools, and the 2 hours in the fridge firm it up enough to slice clean.
Why Custard Pie Cracks, Weeps or Has a Soggy Bottom
Nearly every custard pie problem comes from too much heat. When baked eggs go past about 180°F, their proteins tighten and squeeze out water. That is the crack across the top, the little holes when you slice, and the puddle of liquid on the plate.
- Cracked top: baked too long or too hot. Next time pull it with a bigger wobble. A dollop of whipped cream hides it today.
- Weeping custard: overbaked, or moved from the hot oven straight into the fridge. Cool it on a rack to room temperature first.
- Soggy, pale bottom: the pie baked too high in the oven. Use the lower rack and a baking sheet.
- Bubbly, pitted surface: the filling was whisked too hard. Skim the foam before baking.
- Still liquid in the middle after chilling: it came out too early. Look for that matte outer ring before you pull it.
Whole Milk or Evaporated Milk?
Plenty of old fashioned egg custard pie recipes use evaporated milk. You can too: use one 12 ounce can of evaporated milk plus 1 cup whole milk in place of the 2½ cups whole milk.
- Whole milk: lighter, softer custard with a clean vanilla flavor.
- Evaporated milk: richer and slightly firmer, with a faint cooked caramel note that can hide the vanilla.
I stay with whole milk for this pie. The nutmeg and vanilla taste brighter.
Make It the Day Before
Egg custard pie needs time more than work, so it is a good one to bake the day before a holiday. Cool it completely on a wire rack, then cover it and refrigerate. It keeps for up to 3 days in the fridge, and it should stay there because it is an egg and milk filling. Serve it cold or just cool, with a dusting of nutmeg or cinnamon and a spoon of whipped cream.
On a Thanksgiving dessert table it sits well next to a pumpkin pie, a sweet potato pie or an apple pie, and it is the plain, mild slice that people who find those too spiced will reach for.
Custard Pie Questions
Can you freeze egg custard pie?
It is not a good pie to freeze. Thawed custard weeps and turns grainy, and the crust goes soft. Bake it up to a day ahead instead.
Can I make egg custard pie without a crust?
Yes. Butter a 9 inch pie dish, pour in the filling, and set the dish in a larger pan with hot water halfway up its sides. Bake at 350°F and start checking at about 35 minutes for the same wobble.
Why is my egg custard pie watery?
Either it came out of the oven too soon and never set, or it was overbaked and the eggs squeezed out liquid. Underbaked custard is runny all through; overbaked custard is firm with water pooling around it.
Should I blind bake the crust?
This recipe bakes the custard in a raw crust, which is the old fashioned way. Baking it low in the oven on a baking sheet is what keeps the bottom from turning soggy.
Egg Custard Pie Recipe
This old fashioned egg custard pie is a smooth baked custard pie made with eggs, granulated sugar, whole milk, vanilla and nutmeg in an unbaked 9 inch pie crust. It bakes for 45 to 55 minutes at 350°F, chills for 2 hours, and makes 8 slices. The eggs alone set the milk, so pull the pie while a 2 to 3 inch circle in the center still wobbles; it firms up as it cools, and overbaking is what makes custard pie crack and weep. Serve this egg custard pie cold with whipped cream and nutmeg for Thanksgiving, Easter or Sunday dinner, next to pumpkin or apple pie. For a richer custard pie with evaporated milk, use one 12 ounce can plus 1 cup milk. Refrigerate up to 3 days.
Ingredients
- 1 unbaked 9-inch pie crust
- 3 large eggs
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 2 ½ cups whole milk
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground nutmeg
- Additional ground nutmeg or cinnamon, for topping (optional)
- Fresh whipped cream, for serving (optional)
Instructions
- PREHEAT AND PREP: Preheat the oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish and crimp the edges. Set the pie dish on a baking sheet to catch any overflow while baking.
- MAKE THE CUSTARD: In a large mixing bowl, whisk the eggs, granulated sugar, and salt until the mixture is smooth and evenly combined. Gradually whisk in the milk, then stir in the vanilla extract and ground nutmeg.
- FILL THE PIE SHELL: Slowly pour the custard mixture into the unbaked pie crust. Pour carefully to avoid spills or bubbles, allowing the filling to settle evenly.
- BAKE: Place the baking sheet with the pie into the preheated oven. Bake for 45 to 55 minutes, or until the center is just set but still slightly wobbly. A knife inserted near the center should come out mostly clean.
- COOL AND SERVE: Remove the pie from the oven and let it cool completely on a wire rack. Once cooled, transfer to the refrigerator and chill for at least 2 hours to allow the custard to set fully. Before serving, optionally top with a light sprinkle of nutmeg or cinnamon and a dollop of whipped cream.
Notes
Use whole milk; lower fat milk gives a thin, watery custard. Whisk the eggs and sugar gently and skim any foam before pouring, or the top bakes bubbly. Bake on the lower oven rack on a baking sheet so the bottom crust bakes through. Do not overbake: the custard is done when the outer 2 inches are set and a 2 to 3 inch circle in the center still jiggles, or about 175°F in the center. Cool completely on a wire rack before refrigerating to prevent weeping. Evaporated milk swap: one 12 ounce can plus 1 cup whole milk replaces the 2 1/2 cups milk. Store covered in the refrigerator for up to 3 days. Freezing is not recommended.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 250Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 78mgSodium 216mgCarbohydrates 34gFiber 1gSugar 24gProtein 6g
