Pies & Tarts

Southern Egg Custard Pie

4.63 from 27 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

4.63 from 27 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

Ingredients

  • 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

Instructions

  • 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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Janice
Janice
2 days ago

Would using honey instead of sugar work in this recipe?

Sonia Hamilton
Sonia Hamilton
22 days 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❣️

Chit
23 days 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?

sandy
sandy
24 days 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
24 days 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?

Andie
Andie
25 days ago

Can this be frozen?

sandy
sandy
25 days ago

2-10-2021: I’ve never made this before, so I am trying it now, CAN’T WAIT. When you say boiling, DO YOU MEAN A ROLLING BOIL, OR JUST BUBBLES WHICH I DID BECAUSE I DID NOT WANT THE CUSTARD TO BURN….I HOPE THIS TURNS OUT. I DO NOT KNOW HOW THE MILK CAN COOL ENOUGH IN 10 MINUTES TO ADD THE CUSTARD WITHOUT IT MAKING SCRAMBLED EGGS…CROSS YOU FINGERS, I USUALLY STAY AWAY FROM PIES LIKE THIS BECAUSE I AM TERRIFIED OF POURING AN EGG MIXTURE INTO WARM MILK….OMG…..I TRUST YOU AS I HAVE DONE WITH ALL THE OTHER RECIPES YOU HAVE… Read more »

Baking123
Baking123
25 days ago

Can you do a Portuguese tart recipe

Jan
Jan
25 days ago

Could these be made as small tarts?
That way I can make a few and share them with older ones and friends

CHit
26 days ago

Hi Gemma. Would it still be okay if I lessen the sugar? Thank you.

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!

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