Saturday, January 26, 2013

The Best Egg Custard Pie

When I was growing up my parents made Egg Custard Pie for the holidays and I wish they had made it more often!  I fell in love with it and it has become my favorite pieNow that I'm grown and have my own family I do make it quite often.  I've made a few changes to the recipe and I even had them tell me that it tastes better than the original one! The pie filling is similar to crème brulée, so if you like that, then you'll like this pie.

Ingredients are as follows:

1 C milk
1 C half-n-half 
3 eggs
1/2 C white sugar
1 tsp. vanilla
dash of salt
1 (9 inch) unbaked pie crust


Preheat oven to 350 degrees; grease a 9 inch pie plate.

Over medium heat, scald the milk and half-n-half; set aside.

Place dough into the pie plate; pierce fork marks on the bottom; set aside.  

Whisk the eggs, sugar, vanilla and salt together.

Slowly whisk the milk into the egg mixture.  (Pour slowly or the eggs will scramble!)

Mix until completely incorporated.

Pour into prepared pie crust.

Bake for 30-35 minutes; until a knife stuck in the center comes out clean.

Allow to cool then slice, serve and enjoy!


  1. Being English, a nice custard tart is part of my heritage! I love them and I'm sad I can't just by one aa treat here. I do miss English bakeries! I like to make individual tarts in muffin yins and sprinkle a little nutmeg on the tip before baking. Is just sooo moreish! I also like to make creme brulé tarts as a dessert because who didn't love creme brulé?!

  2. Yummmmmm! Custard is my husbands favorite pie! Pinning!

  3. Looks delicious! I will bake one tomorrow! So excited, i can't wait. :O)

  4. Yuuummm...hubby loves custard pie. Thanks for sharing your amazing creation.

  5. Often simple ingredients make the best treats! This looks delicious.

  6. Hi there, I want to make this yummy custard pie, but I would like to bake it in a Jelly roll pan, could anyone tell me how the measurements would change if I were to bake this in a sheet pan instead of a pie dish? any advise would be greatly appreciated:) thank you so much, I just love this website, made the pineapple cake in the sheet cake pan and it was so yummy, my friends went GaGa over it:)

    1. I think if you doubled everything it would work out just fine in a jelly roll pan :)

  7. I have a old recipe that my mom gave me, its called "makes its own crust Custard pie" and what makes the crust is you add flour to the recipe and when it bakes, it somehow makes a floury buttery crust, it is so yummy, I would love to share it with everyone, please let me know and I will post it on here:) p/s do you think If you added some flour to this recipe that you would not need to make a pie crust??

    1. I've tried that recipe and it is delicious! I don't think it would work with this one because you temper the eggs and milk.


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