Simple and classic, this Egg Custard Pie is like a creamy bite of old fashioned nostalgia. The sweet vanilla egg custard has all of the makings of a flawless sweet ending to any meal.
Egg Custard Pie
We love our custard pies in the South. Most famous are our beloved buttermilk pies that run a very close second in both ingredients and preparation as this egg custard pie. I have many variations of buttermilk pies in the recipe index such as classic Southern buttermilk pie, snickerdoodle buttermilk pie with a cinnamon sugar twist and a pineapple buttermilk pie just to name a few. Custard pies originated using basic pantry ingredients that when combined become something quite extraordinary.
Egg Custard Pie
It's believed that egg custard pie dates back to the middle ages. No doubt, it was brought to North America by those who immigrated here from Europe. I'm so glad that it did. It's an old fashioned pie that has earned it's place on dessert tables from ease of preparation alone. Berry fans may also like to try this Cherry Custard Clafouti recipe from Land O Lakes.
Things of note:
- You can make this pie using a frozen, refrigerated or homemade pie crust.
- Placing the empty pie shell on a baking sheet ensures that the custard filled pie will be easier to move in and out of the oven.
- Because the filling is primarily liquid, it's a good idea to dock the pie crust, cover with foil or parchment and top with beans or pie weights to parbake. Taking the time to parbake will seal the crust and helps prevent the filling from making it soggy.
- Not all custard pies call for cornstarch for the custard. However, I find that it does indeed help the filling set and adds to the silky texture so, I include it in my recipe.
- This pie should be chilled overnight before slicing making it perfect for make ahead menu planning.
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Helpful Kitchen Items:
Egg Custard Pie
- 1 9 inch deep dish pie shell frozen or homemade
- 2 cups half and half or cream divided
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp pure vanilla extract
- ¼ tsp salt
- ⅛ tsp ground nutmeg plus additional for top
- ¼ cup cornstarch
- Preheat the oven to 375°F. Place pie crust on a baking sheet. Dock the crust using a fork. Line with parchment or foil and adding beans or pie weights. Parbake for 8 minutes. Remove weights and set aside to cool slightly. Lower oven temp to 325°F.
- In a mixing bowl, whisk together 1 ¾ cup half and half, sugar, eggs, vanilla, salt and nutmeg.
- In a separate bowl, whisk ¼ cup cornstarch and ¼ cup half and half until smooth. Gradually whisk into the custard until fully blended.
- Pour into pie shell. Dust top with additional nutmeg.
- Bake for 30 minutes, then check top and edges for over browning. Lay a piece of foil on top, if needed.
- Continue to bake another 20-30 minutes or until the center is set but, still jiggles when gently shaken.
- Cool to room temperature on a cooling rack, then chill overnight before cutting.
- Serve with a dollop of whipped cream, if desired. Store leftovers chilled.