I’ve spent years perfecting this Egg Custard Pie recipe in an effort to replicate one from a well-known restaurant. I figured it out at last!
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 4 eggs
- ½ cup white sugar
- 1 pinch salt
- 1 teaspoon vanilla extract
- 2 cups whole milk
- 3 tablespoons butter
- 1 (9 inch) refrigerated pie crust
Instructions
- Preheat oven to 425 degrees F (220 degrees C.)
- In a large bowl, combine eggs, sugar, salt and vanilla. Mix just enough to incorporate all the ingredients. Set aside. In a medium saucepan over medium-high heat, combine milk and butter. Use a wire whisk and stir constantly until the milk begins to rise in the saucepan at a rapid boil – 5 to 8 minutes. NEVER stop stirring, or the milk will burn. Pour the hot mixture into the egg mixture, stirring as you pour.
- Line a 9 inch pan with dough. Pour custard mixture into crust. Protect the edges of crust with a ring of aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil and bake for 8 to 10 minutes. Filling will appear slightly jiggly. Allow to cool.
Nutrition Facts
| Calories | 274 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 111 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 7 g |
| Sodium | 207 mg |
| Sugars | 16 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I love this custard. I add black raspberries to the custard before baking it. It’s just like my grandmother use to make.
This is perfect texture and taste! Just what I’ve been looking for the last 10+ years. I’m so happy I found it, thank you for this recipe.
It turned out nice. The only reason I took one star off is just that it was still more like a traditional custard pie and not creamy as described. Perhaps I did something wrong but I did follow the instructions exactly. Really tasty.
I have made this recipe several times following the recipe exactly and everyone loves my custard pie.
Loved it. Made exactly as stated. My baking tin wasn’t quite deep enough so put the left over mix in a pudding dish and cooked it without pastry.
This pie is excellent!! Great as is, or I like to add fresh raspberries to make a raspberry custard pie. Just add 1 cup fresh washed, dried berries before filling crust. Bake as directed. Very yummy!!! I also like to add a sprinkle of nutmeg on top before baking. Gives it an little extra oomph!!
I have a husband who is very fond of Egg Custard Pie. I had been looking for a very good recipe for quite some time and failed until I found this recipe. My searching stopped and my husband wears a smile every time I made this for him.
The best
I followed the recipe, we it!! Very simple and easy recipe. Will definitely be making this again.
Made it with Splenda, for diabetic son in law. We all loved it.
It’s good, but not sweet enough for my taste. My husband (who is far from a food cretic) even asked where the nutmeg was. I didn’t dislike it but I will use a different recipe next time.
My Grandma used to make egg custard pie and I couldn’t find a recipe that even came close to hers…until I tried this one. This is the only recipe that I use for my egg custard pie and I also use it when I make baked custard. I add 1/4 cup more sugar to the recipe and it is just fabulous!!!! I also wanted to add that I temper my eggs as well. This is a must. It’s very easy to do as well. I saw that someone had already added this though so I won’t go into how to do this.
“Hurrah!” An egg custard recipe like Mom use to make for all 14 of us in the family. It is delicious. Last time I made custard pie it was to soft and not firm at all. Great and simple ingredients, made two pies and doubled the ingredients. Good ingredients, but bottom crust will not bake in 20 min in the oven. While heating the oven to bring up to temperature warm the crust for about 7 minutes and remove to fill with egg custard ingredients, of course you cover the edges first. Delicious! almost gone. Supper recipe, “THANK YOU!” I like just custard, no pastry some times so increase the recipe by 1/3rd pour in greased 9×9 glass pan and place in larger pan with water, bake for about 10 minutes longer than original recipe.
Finally! An egg custard that replicates what I get at the cafeteria. It is delicious. Last time I made I just wanted the custard, no pastry so increased the recipe by 1/3rd and poured in greased 9×9 glass pan and placed in larger pan with water, baked for about 10 minutes longer than original recipe. Delicious – made less than 12 hours ago, almost gone! THANK YOU to whoever posted this !!
Good ingredients, but bottom crust will not bake in the allotted 20 min in the oven. If you like gummy, uncooked crust go for it. I bake my crust in the microwave for 3 minutes, let it cool and then fill and bake.
LOVE this recipe! What a great treat! Better than my custard 🙂
Yummy!
PIE DOES NOT FIT IN A REGULAR 9 INCH PIE CRUST!!!!!!!!!!!!!!!!!!! MUST USE DEEP DISH!!!!!!!!!!!!!!!!
Stephanie, For many years I have tried to duplicate the recipe that Morrison’s Cafeteria used. Your reciep is as close as I have seen. While working for Morrison’s, I weighed the ingredients and I would watch our Pastry Chef at Mobile’s Springdale Plaza location, Sarah, do the same steps you have outlined in your recipe. I have just finished a warm slice, and agree that you have ended my search. This recipe is as close as you can get to the real thing. GREAT RECIPE!!
This is so easy and such a delicious pie like my Mother use to make! I have to cook mine 50 minutes for it to be done and able to check it with a knife to come out clean. My husband absolutely loves this dessert when I make, going to make one right now!
this was so easy and delicious!