Top-Down view of my Egg Custard Pie recipe.

Hi Bold Bakers!

Simple egg custard pies are loved around the world, and plenty of different cuisines have their own version. And I love a good recipe that brings up happy memories for a lot of people! 

This old-fashioned, nostalgic creamy custard pie is made with very few ingredients you’ll likely already have in your kitchen, and if you don’t feel like making your own pie crust, you can always use store-bought. 

The flavor of my homemade egg custard pie is just perfect because of that simplicity. It’s not too sweet, it’s not dense, and the dash of freshly grated nutmeg makes it taste so comforting! 

This is an excellent recipe for a novice baker to try their hand at! Serve this egg custard piewith a hot cup of tea and some fresh berries!

A freshly baked Egg Custard Pie.

What Is Egg Custard Pie?

Traditional egg custard pie is essentially a pie crust filled with a super creamy, delicious mixture of milk, sugar, eggs, vanilla extract, and a little salt to help draw out all the wonderful flavors — and it’s loved very much so in the Southern U.S.. You can either make your own pie crust or use store-bought for this recipe. 

Egg custard pie tastes a little sweet, but its velvety texture is the real showstopper. 

What You Need To Make Egg Custard Pie

A slice of egg custard pie removed from the rest of the egg custard pie.

How To Make Egg Custard Pie

Making this recipe is a simple process, so it’s perfect for a baker wanting to build up some confidence in the kitchen! Plus, it’s so delicious and comforting! Here is how you make egg custard tart (and don’t forget to get the full recipe with measurements, on the page down below):

  1. Preheat your oven to 400°F (200°C).
  2. On a lightly floured surface, roll out your pie crust and then line a 9-inch (23cm) deep-dish pie tin with it. Pop this in the refrigerator while you make the filling. 
  3. Bring your milk to a boil and let it cool for 10 minutes.
  4. In a bowl, whisk together the sugar, eggs, vanilla, and salt. Then, whisk in the cooled milk. You want to be sure it isn’t HOT, so you don’t accidentally cook the eggs. 
  5. Pour the filling into the pie crust and generously grate fresh nutmeg over the top. 
  6. Bake in the preheated oven for 40-50 minutes, or until the middle just slightly jiggles when moved.
  7. Allow the tart to cool on a wire rack before cutting. You want to allow the custard to cool; otherwise, it will leak when cut. 

Gemma’s Pro Chef Tips For Making Egg Custard Pie

  • The custard filling is very runny. To prevent spillage in the oven, place the pie crust on a rimmed baking sheet before filling and bake on the sheet.
  • This tar is delicious with macerated strawberries! Slice 2 cups (10oz/284g) of fresh strawberries, stir in 3 tablespoons of sugar and let it sit for 20 minutes. The sugar will draw out some of the berries’ juice and give you a perfectly sweetened sauce! 

How Do I Store Egg Custard Pie?

You can store any leftover egg custard tart in the refrigerator for up to 2 days.

A slice of egg custard pie topped with cream.

Make More Pie At Home!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Prep time: 20 minutes Bake time: 40-50 minutes Yield: 8 servings


  • 1 pie crust
  • 2 ½ cups (20floz/565ml) whole milk
  • ¾ cup (6oz/170g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ teaspoon ground or freshly grated nutmeg


  • Preheat the oven to 400°F (200°C).

  • On a lightly floured surface, roll out the pie crust and line a 9-inch (23cm) deep-dish pie tin with it. Refrigerate while you make the filling.

  • Bring the milk to a boil and then let it cool for 10 minutes.

  • In a bowl, whisk the sugar, eggs, vanilla, and salt. Whisk in the cooled milk.

  • Pour the filling into the crust and generously sprinkle/grate over nutmeg.

  • Bake for 40-50 minutes, until just the middle slightly jiggles when moved.

  • Let cool on a wire rack, then cover and store in the refrigerator for up to 2 days.

Submit your own photos of this recipe

0 Images

Leave a Reply

Your email address will not be published. Required fields are marked *