Easy Egg Custard Pie Recipe

This is my easy egg custard pie: smooth, a little nostalgic, and quietly smug about being both dessert and grown-up comfort food. It’s the kind of pie that doesn’t need a lattice, a torched meringue, or my dignity—just eggs, milk, sugar, and a crust that pretends to be fancy. You should try it because it’s almost impossible to screw up (ask me in a week), and it makes you look like you know what you’re doing when someone asks if you “baked that.”

My husband once decided to “improve” a custard by flambéing the sugar with the blowtorch we keep for crème brûlée. Two things happened: 1) I developed a new gray streak in my hair, and 2) we now own a smoke alarm that works way too well. The kids tried to help by taste-testing every spoonful and then trading spoons like baseball cards. I blame the pan that was obviously too small (yes, this pan is too small) and absolutely refuse to wash fewer dishes because that’s how evidence disappears.

Time-Saving Hacks

– Shortcuts that work but feel a little wrong.
– Hacks to avoid dishes (because who washes those?).
– The sneaky tricks you actually use when rushing.
– Use a store-bought crust and claim homemade confidence. Nobody has to know.
– Skip the water bath if you’re in a rush—just check for a gentle jiggle and call it artisanal.
– Whisk everything in one bowl and accept that splatters are part of the aesthetic.

Serving Ideas

– Serve warm with a dusting of nutmeg and an air of smugness.
– Pair with coffee if it’s morning, or wine if the kids drove you nuts. Same pie, different coping mechanism.
– A scoop of vanilla ice cream makes it dangerously addictive and socially acceptable to eat with a fork and spoon at once.
– Top with fresh berries if you want to look healthy without actually being healthy.
– Keep it simple: slice, smile, pretend you planned this.

What to Serve It With

– Coffee (because mornings are negotiable, but caffeine is not).
– A small glass of late-harvest wine if you’re feeling fancy and slightly tired of small talk.
– Warm tea for nostalgia points.
– Fresh fruit for people who count vitamin intake like it’s a sport.

✔Tips & Mistakes

– Pro tip: Don’t overbake. The center should still have a tiny wobble—it firms up as it cools.
– If the top cracks, blame it on altitude or your bold personality. The flavor won’t notice.
– When in doubt, strain the custard mixture through a sieve to avoid rogue egg bits. Your guests will think you’re precise.
– I once used an egg that was two days too old and staged a successful intervention (and a pie). Don’t panic—if it smells fine, it’ll probably be fine.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep covered with plastic wrap or in an airtight container for up to 3-4 days.
– Slice it cold for cleaner cuts; warm slices are great for dramatic, messy photos.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add a splash of vanilla, lemon zest, or a pinch of cinnamon for personality.
– Use evaporated milk for a denser custard, or half-and-half for something richer and slightly more sinful.
– Gluten-free crusts work fine; the filling is your trusty MVP.

Frequently Asked Questions

Simple Egg Custard Pie Recipe

This classic egg custard pie is rich, creamy, and incredibly easy to make.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 8

Calories: 120kcal

Ingredients

 

1x2x3x

Custard Filling

• ▢ 1 pie crust pre-made pie crust Use a 9-inch pie crust.
• ▢ 4 large eggs large eggs Provide a creamier texture.
• ▢ 1.25 cup whole milk You can substitute with half-and-half for richness.
• ▢ 0.75 cup granulated sugar Adjust sweetness to taste.
• ▢ 1 tsp vanilla extract For added flavor.
• ▢ 0.5 tsp nutmeg Freshly grated for best flavor.

Instructions

Baking Steps

• Preheat your oven to 350°F (175°C).
• In a large bowl, whisk together eggs and sugar until smooth.
• Gradually stir in milk, vanilla, and nutmeg until fully combined.
• Pour the mixture into the pre-prepared pie crust.
• Bake for 40-45 minutes or until the filling is set.
• Allow to cool before slicing. Serve chilled or at room temperature.

Notes

Top with whipped cream or a sprinkle of cinnamon for extra flavor.