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Shared by Amy Desrosiers | 16 Comments
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A delicious and easy to make classic custard pie recipe. If you love a smooth, velvety custard, and a homemade crust, this old-fashioned pie recipe is for you. You can also use store-bought crust.
Ever since I was a child, I have always loved Homemade Egg Custard Pie. It was a tradition that my mom buy one for her Sunday breakfast when I was younger.
She also always had a few at Thanksgiving time that my siblings and I could indulge in among other flavors like pumpkin pie, apple pie, and even blueberry pie. I love the upcoming holiday season because I have the perfect excuse to make and eat myCustard Pie.
This egg custard pie recipe is a family one that my grandmother often made. The crust is made with butter flavored vegetable shortening which is the key to flaky, delicious crust and a pie that comes right out of the pan (if done right). I use to be strictly a butter kind of girl but after seeing how tasty and easy shortening-based pie crusts are to make and eat I switched over.
As you can see, this recipe is so delicious and produces a nice, firm custard. We really LOVE it and hope your family does too! You can use a store bought pie crust or shell too if you like to take shortcuts which is fine!
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Want to make thisHomemade Egg Custard Pie? Here is what you will need for the crust and filling:
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3.45 from 9 votes
Homemade Egg Custard Pie Recipe
A delicious, genuine custard pie recipe that tastes perfectly eggy, and totally delectable.
Prep Time 10 minutes minutes
Cook Time 35 minutes minutes
Total Time 45 minutes minutes
Course Dessert
Cuisine Custard Pie
Servings 8 people
Calories 434cal
Author Amy Desrosiers
Cost $4
Ingredients
Pie Crust
- 1 1/3 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup chilled butter flavored vegetable shortening
- 4 tablespoons of ice cold water * can adjust to make dough more pliable
Custard Pie Filling
- 1 egg white *for brushing the crust
- 2 1/2 cups scalded whole milk
- 3 large eggs beaten
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3/4 cup white sugar
- 1/4 tsp nutmeg for sprinkling the top of the pie
Instructions
Crust
In a large bowl mix the flour, and salt. Cut shortening into the flour mixture using a pastry cutter or your clean hands.
Add 3 tablespoons of ice water
Dough should form a ball easily and not be too sticky
If it is too dry add a little more water, if it is too sticky add a little more flour
Once dough can mold a perfect ball, place the dough in plastic wrap and refrigerate for about 30 mins.
After dough is chilled, roll it out on a well-floured surface and line your pie shell with it. Cover your pie with double thickness aluminum foil (sides and inside) and fill with pie weights. Bake at 425 for 10 minutes.
Filling
Beat eggs in the bowl, add vanilla, salt, and then sugar.
Slowly add in the scalded milk, stir well.
Brush insides of crust with egg white and pour custard mixture in; sprinkle with nutmeg. Use a pie shield to protect edges and bake for 30-35 mins.
Allow pie to cool on top of the oven for at least 2 hours to firm up. You can also put it in the fridge.
Nutrition
Calories: 434cal | Carbohydrates: 49g | Protein: 8g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 69mg | Sodium: 369mg | Potassium: 172mg | Fiber: 1g | Sugar: 23g | Vitamin A: 213IU | Calcium: 103mg | Iron: 2mg
Reader Interactions
Comments
Jared says Hi, one cup is 8 ounces
- Mouse says
Hi I would like to make this recipe but get confused as to how much a cup is . What is the equivalent in grams or ounces please?
- Amy says
Hi Beth! I have made these recently on my other site. You can find that recipe here: https://www.savvysavingcouple.net/easy-egg-custard-tarts/
- Amy says
Thank you, for letting us know!
- Yeng says
Just made this and I can’t get enough. Simple, yet, perfectly delicious. Thanks for sharing this recipe!
- Beth Zilkie says
If I want to make custard tarts instead of pie how long would I need to bake them, also would I need to brush the inside with egg white
- Amy says
Hi, you can add 1/2 cup!
- Ruth says
Can you add coconut to this custard. I love coconut custard pie.
- Amy says
Hi Alex, it will always be off white in color naturally. Most stores and people add yellow dye to theirs.
- Alex A says
How do you get your egg custard to stay white?
- Amy says
I would only beat them until they are completely mixed- do not overbeat or they will not be the right consistency- about a min or less.
- Audrey McClelland says
That looks totally amazing. I love custard pie, but I’ve never tried making it at home before. Thanks for sharing this recipe. - Lisa @ A Bride On A Budget says
I’ve actually never heard of egg custard pie before, which is crazy to me because I love dessert. I actually have all the ingredients in your recipe in our kitchen right now, so I might have to make this for my husband as a surprise for tonight!I’m just worried about mine not being as creamy as yours. How long should I beat the eggs in the bowl?
- susan says
Oh my I love egg custard pie! It is so creamy and delicious, I would love to try your recipe.
I haven’t had egg custard in a long time. it’s one of my Dad’s favorite kinds of pies.
- Ladena says
Looks great! I’ve never made or eaten custard pie but you’ve convinced me to try it! Thanks for the recipe.
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