Pies & Tarts

Southern Egg Custard Pie

4.67 from 30 votes
My Egg Custard Pie recipe is a super creamy, delicious mixture of milk, sugar, eggs, vanilla extract, and a little salt — inside of a homemade pie crust!
Top-Down view of my Egg Custard Pie recipe.

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!

A freshly baked Egg Custard Pie.

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

A slice of egg custard pie removed from the rest of the egg custard pie.

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.

A slice of egg custard pie topped with cream.

Make More Pie At Home!

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

Full (and printable) recipe below!

Southern Egg Custard Pie Recipe

4.67 from 30 votes
Prep time: 20 minutes Bake time: 40-50 minutes Yield: 8 servings
Author: Gemma Stafford
Prep time: 20 minutes Bake time: 40-50 minutes Yield: 8 servings
Author: Gemma Stafford


  • 1 pie crust
  • 2 ½ cups (20floz/565ml) whole milk
  • ¾ cup (6oz/170g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ teaspoon ground or freshly grated nutmeg


  • Preheat the oven to 400°F (200°C).
  • On a lightly floured surface, roll out the pie crust and line a 9-inch (23cm) deep-dish pie tin with it. Refrigerate while you make the filling.
  • Bring the milk to a boil and then let it cool for 10 minutes.
  • In a bowl, whisk the sugar, eggs, vanilla, and salt. Whisk in the cooled milk.
  • Pour the filling into the crust and generously sprinkle/grate over nutmeg.
  • Bake for 40-50 minutes, until just the middle slightly jiggles when moved.
  • Let cool on a wire rack, then cover and store in the refrigerator for up to 2 days.

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Gudrun Kellam
Gudrun Kellam
46 minutes ago

Hi Gemma. I would love to make this pie. Can I use your 5-Minute Pie Crust (No-Roll Pie Crust Recipe) for this pie? Would the time in the oven change at all then? Thank you for making baking easy for us.

17 hours ago

I have a precooked pie crust, how do I cook the pie with egg custard in. ty

Shreeya Sawhney
2 months ago

I’ve never had this before and it’s a little difficult to understand what it tastes like! Any help?

3 months ago

I tried this recipe for couple of times. 50 mins under 400f oven. It turned out that the center part sank once I took the pie out of the oven. I realized that the crust and custard was still kinda raw in the center but perfectly browned on the edge Should I blind bake the crust first?

tracy van eijk
3 months ago

oh em gee heaven def going to try this I love custard pie

3 months ago

Would using honey instead of sugar work in this recipe?

Sonia Hamilton
Sonia Hamilton
4 months ago

I just made this custard pie for dessert tonight, absolutely delicious ❣️ I will definitely make this again. Thank you Gemma,I can always trust you with food turning out good❣️

4 months ago

Gemma this is so good and that simple! However mine looks and tastes like it needs mor body or maybe firmer? What can I do?

4 months ago

2-11-2021 I made the egg custard pie yesterday……the egg custard turned out great, that’s what I thought I would have the hardest time with I did not The store bought crust was half raw in the center and baked it like to said…….Next time I will prebake the crust….other then that it was great thanks……giving you 4 stars because the crust did not bake all the way, it was not your fault but it didn’t work out…..

tisha abarquez
4 months ago

hi Ms. Gemma.. can I used ground cinnamon instead of nutmeg? or can I add lemon juice to the recipe to balance the sweetness?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!