Egg Custard Pie

Old-fashioned egg custard pie deserves a comeback, not only because it's delicious, but also because it's so easy to pull off. Just five staple ingredients come together for a decadent dessert that pairs perfectly with almost any meal.

To make this classic pie, a silky smooth custard filling (made with eggs and half-and-half) is baked until the top is set but the center is still slightly jiggly for the perfect texture. A hint of nutmeg adds a nostalgic warmth to the smooth filling, while the crisp crust contrasts the silkiness of the custard for a decadent, satisfying dessert. The result? A dessert so simple to prepare, you'll find a reason to make it for almost every gathering.

To save time, use a store-bought refrigerated piecrust, or make it from scratch using your favorite homemade pastry crust recipe.

What Is Egg Custard Pie?

Custard pies date back all the way to the Middle Ages, when Romans first discovered the binding properties of eggs. Used as a filling for pies and tarts, custards became a part of the culinary landscape throughout Europe and Asia. Later, custards evolved to be baked or cooked on the stovetop and served on their own, without a crust.

Custard pies are a staple in the South, and buttermilk pie, with a similarly custardy interior to egg custard pie, relies on buttermilk for its signature flavor. Chess pie, another favorite, is also a custard-based pie, thickened with the addition of cornmeal or flour, with a slight tanginess (similar to buttermilk pie) due to a hint of white vinegar.

Egg custard pie is arguably the most simple of the three—narrowing the ingredient list to eggs, half-and-half (for richness), sugar, salt, and a hint of nutmeg.

No matter what custard pie you love best, pantry staples come together in this dessert for a rich, dreamy concoction you'll be able to whip up in no time.

Ingredients for Egg Custard Pie

To make this pie, you'll need:

• Refrigerated piecrust: A shortcut option for the crust; you can also use a homemade version.
• All-purpose flour: To dust the surface for rolling the piecrust.
• Cooking spray: To keep the pie from sticking to the dish.
• Large eggs: Helps set the custard filling for that perfect slice.
• Half-and-half: A rich, creamy base for the custard.
• Granulated sugar: Sweetens the filling.
• Kosher salt: Enhances the flavor and balances the sweetness of the filling.
• Ground nutmeg: For a traditional hint of spice. Use freshly ground for the best flavor, or substitute with ground nutmeg, a hint of cinnamon, or vanilla extract if preferred.

How To Make Egg Custard Pie

By using a store-bought pie crust, this pie comes together in under 15 minutes of active time. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Preheat oven to 400°F. Roll piecrust into a 12-inch circle; fit into a sprayed 9-inch pie dish. Crimp edges. Line with parchment paper and pie weights; bake 10 minutes, then remove parchment and weights and bake 3 minutes. Set aside.
• Step 2. Whisk to combine remaining ingredients (reserving half the nutmeg) in a large liquid measuring cup. Pour into piecrust.
• Step 3. Reduce oven temperature to 325°F, and bake until pie is golden and slightly jiggly, 50 to 55 minutes. Transfer to a wire rack; cool completely. Sprinkle with remaining nutmeg, then chill until cold.

Tips for the Best Egg Custard Pie

• Parbake the crust: Don't skip parbaking the crust—it will give the crust a head start in the baking process to help avoid a soggy bottom.
• Strain the filling: If you notice any lumps or bits of egg, strain before using for the smoothest texture.
• Pour gently: Avoid splashes when pouring the filling into the piecrust, which could remain on the crust and burn while baking.
• Bake on a lower rack: Helps brown the bottom crust.
• Bake until slightly jiggly: The filling will continue to set as it cools, making for the creamiest filling.
• Cool slowly: Cool to room temperature before chilling to avoid cracks in the surface.

Can I Make Egg Custard Pie Ahead?

This is a great pie to have on hand for a variety of occasions. Make it up to three months in advance, wrap well, and freeze. Thaw overnight in the refrigerator before serving. It can also be baked and refrigerated for up to 2 days before serving for peak freshness.

How To Store Leftover Egg Custard Pie

Leftover egg custard pie can be wrapped and refrigerated for up to four days, or frozen for up to three months. Thaw in the refrigerator and serve chilled.

More Traditional Southern Pie Recipes You'll Love

They're classics for a reason:

• Classic Chess Pie
• Shaker Lemon Pie
• Coconut Cream Pie
• Cushaw Pie with Vanilla Bean Custard Sauce
• Sorghum Custard Pie with Cornmeal Crust
• Vinegar Pie
• Kentucky Bourbon Pie
• Old-Fashioned Sour Cream-Raisin Pie
• Lemon Chiffon Pie
• Pecan Pie
• Southern Buttermilk Pie

Editorial contributions by Katie Rosenhouse.