Southern Egg Custard Pie

This post may contain affiliate links. Please see my full disclosure for details.

Hi Bold Bakers!

Simple egg custard pies are loved around the world, and plenty of different cuisines have their own version. And I love a good recipe that brings up happy memories for a lot of people! 

This old-fashioned, nostalgic creamy custard pie is made with very few ingredients you’ll likely already have in your kitchen, and if you don’t feel like making your own pie crust, you can always use store-bought. 

The flavor of my homemade egg custard pie is just perfect because of that simplicity. It’s not too sweet, it’s not dense, and the dash of freshly grated nutmeg makes it taste so comforting! 

This is an excellent recipe for a novice baker to try their hand at! Serve this egg custard pie with a hot cup of tea and some fresh berries!

What Is Egg Custard Pie?

Traditional egg custard pie is essentially a pie crust filled with a super creamy, delicious mixture of milk, sugar, eggs, vanilla extract, and a little salt to help draw out all the wonderful flavors — and it’s loved very much so in the Southern U.S.. You can either make your own pie crust or use store-bought for this recipe. 

Egg custard pie tastes a little sweet, but its velvety texture is the real showstopper. 

What You Need To Make Egg Custard Pie

• Measuring cups and spoons
• 9-inch (23cm) deep-dish pie tin
• Mixing bowls

How To Make Egg Custard Pie

Making this recipe is a simple process, so it’s perfect for a baker wanting to build up some confidence in the kitchen! Plus, it’s so delicious and comforting! Here is how you make egg custard tart (and don’t forget to get the full recipe with measurements, on the page down below):

1. Preheat your oven to 400°F (200°C).
2. On a lightly floured surface, roll out your pie crust and then line a 9-inch (23cm) deep-dish pie tin with it. Pop this in the refrigerator while you make the filling. 
3. Bring your milk to a boil and let it cool for 10 minutes.
4. In a bowl, whisk together the sugar, eggs, vanilla, and salt. Then, whisk in the cooled milk. You want to be sure it isn’t HOT, so you don’t accidentally cook the eggs. 
5. Pour the filling into the pie crust and generously grate fresh nutmeg over the top. 
6. Bake in the preheated oven for 40-50 minutes, or until the middle just slightly jiggles when moved.
7. Allow the tart to cool on a wire rack before cutting. You want to allow the custard to cool; otherwise, it will leak when cut. 

Gemma’s Pro Chef Tips For Making Egg Custard Pie

• The custard filling is very runny. To prevent spillage in the oven, place the pie crust on a rimmed baking sheet before filling and bake on the sheet.
• This tar is delicious with macerated strawberries! Slice 2 cups (10oz/284g) of fresh strawberries, stir in 3 tablespoons of sugar and let it sit for 20 minutes. The sugar will draw out some of the berries’ juice and give you a perfectly sweetened sauce! 

How Do I Store Egg Custard Pie?

You can store any leftover egg custard tart in the refrigerator for up to 2 days.

Make More Pie At Home!

• Best-Ever Pecan Pie
• Mile-High Sweet Potato Pie
• Homemade McDonald’s Apple Pies

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Try These Recipes!

Mushroom and Thyme Leaf Tart Recipe

Pear and Chocolate Frangipane Tart Recipe

Mile-High Raspberry Meringue Pie Recipe

Apple Blueberry and Vanilla Bean Galette Recipe