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Egg Custard Pie

This simple 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

Easy Egg Custard Pie Recipe

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.

custard ingredients in a bowl and a pie shell

How to Make the Best Egg Custard Pie Recipe

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.

Single piece of custard pie on a plate

Best Tips for Making Homemade Egg Custard Pie Recipe

Things to note when making this old fashioned style custard pie:

  • Ingredients you’ll need to make Egg Custard Pie: A deep dish 9 inch pie shell, large eggs, half and half, salt, granulated sugar, vanilla extract and ground nutmeg.
  • Kitchen gadgets you’ll need: A pie dish or if using a frozen pie shell a sheet pan is helpful to move it in and out of the oven. A mixing bowl, measuring cups and spoons, a whisk or hand mixer.
  • You can make this egg custard 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.
  • Store leftover Egg Custard Pie chilled in the refrigerator for 3-5 days.


Egg Custard Pie

More Southern Pie Recipes to Make

Whether you need a dessert for a picnic, a potluck with friends, a backyard barbecue, baby or bridal shower or a holiday celebration pie is always a crowd pleaser. More pie recipes you may like to make:

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Egg Custard Pie

Prep Time5 minutes
Cook Time55 minutes
Cooling time8 hours
Total Time9 hours
Course: Dessert, Pie
Cuisine: American
Keyword: easy-custard-recipes, egg-custard-pie
Servings: 8 slices
Calories: 360kcal


  • 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
  • 1/4 tsp salt
  • 1/8 tsp ground nutmeg plus additional for top
  • 1/4 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 3/4 cup half and half, sugar, eggs, vanilla, salt and nutmeg.
  • In a separate bowl, whisk 1/4 cup cornstarch and 1/4 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.


Serving: 1serving | Calories: 360kcal | Carbohydrates: 45g | Protein: 7g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 233mg | Potassium: 140mg | Fiber: 1g | Sugar: 25g | Vitamin A: 349IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg
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  1. Hello, I am French and I just saw your nice site and all these delicious recipes. Could you tell me how you decorate around your pie shell? Thank you so much !

    1. Hi, Mina! This pie shell was already scalloped around the edge. When making a homemade crust you can use the tines of a fork,the finger punch method or use pastry cut outs to decorate the crust. Thanks so much for visiting!

    1. Hi Dorothy, thanks so much. Half and half is equal parts whole milk and heavy cream. You can easily make your own, using 1/2 of each in the desired total amount.

      1. Half and half is half a glass of whole milk and half a glass of double cream
        In the US they call double cream “heavy cream”
        Half and half can also be substituted for single cream

      2. It’s important to use half of each according to the amount called for in this or any, recipe. Glasses vary in size.

  2. Egg Custard Pie is yummy. Do you possibly have a good recipe for butterscotch pie? I love it and haven’t had it in ages because I don’t know how to make it!

    Thanks and I love your site!

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