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Close-up of a homemade egg custard pie slice on a vintage white and gray patterned plate, showing a smooth, creamy yellow custard filling topped with a golden-brown nutmeg-speckled surface and a flaky, buttery pie crust edge, softly lit on a wooden table with a blurred background for a warm, inviting kitchen feel.

Egg Custard Pie

A creamy, old-fashioned Southern egg custard pie made with simple ingredients — milk, eggs, sugar, vanilla, and nutmeg — baked into a buttery crust. Passed down through four generations, this comforting dessert embodies homemade tradition and pure nostalgia.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Egg Custard Pie, Egg custard pie near me, Egg custard pie no-crust, Old fashioned egg custard pie no crust, Old fashioned egg custard pie recipe, Simple egg custard pie recipe
Prep Time: 15 minutes
Cook Time: 50 minutes
Cooling Time: 2 hours
Total Time: 3 hours 5 minutes
Servings: 8 slices
Calories: 240kcal
Cost: $6

Equipment

  • 1 9-inch pie pan (Glass or metal)
  • 1 Large mixing bowl (For whisking custard)
  • 1 Whisk (For blending eggs and milk)
  • 1 Fine-mesh strainer (For smooth custard texture)
  • 1 Measuring cups and spoons (Accurate measuring)
  • 1 Baking sheet (Supports pie during baking)
  • 1 Wire cooling rack (For cooling evenly)

Ingredients

Pie Crust:

  • 1 9- inch unbaked pie crust - homemade or store-bought
  • 1 tablespoon butter, melted - brushed on crust

Custard Filling:

  • 4 large eggs - room temperature
  • ¾ cup granulated sugar
  • 2 cups whole milk
  • 1 teaspoon vanilla extract - pure
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg - plus extra for topping

Optional Variations:

  • 1 cup evaporated milk - for richer flavor
  • 2 tablespoon melted butter - for creamier texture
  • pinch cinnamon - for cinnamon-topped custard

Instructions

  • Preheat oven to 350°F. Place unbaked crust in 9-inch pie pan, crimp edges, and brush bottom with melted butter. Chill crust while preparing custard filling.
  • Whisk eggs until frothy, gradually add sugar, then whisk in milk, vanilla, salt, and nutmeg until smooth but not foamy.
  • Pour custard through a fine-mesh strainer into a clean bowl or measuring cup to remove lumps or foam.
  • Pour strained custard into chilled crust. Sprinkle nutmeg and bake 45–55 minutes until edges are set and center slightly wobbles. Bake on lowest rack.
  • Cool on a wire rack for 2 hours, then refrigerate. Serve chilled or at room temperature.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 120g | Calories: 240kcal | Carbohydrates: 27g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 140mg | Sodium: 220mg | Potassium: 150mg | Sugar: 25g | Vitamin A: 350IU | Calcium: 90mg | Iron: 0.7mg