Go Back
–+ servings
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
Print Pin
Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 5 minutes
Servings: 8 slices
Calories: 240kcal
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
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