Southern Egg Pie (Egg Custard Pie)

Eggs, butter, vanilla and a dash of nutmeg come together to make this seriously addictive custardy Southern Egg Pie courtesy of my Mississippi Big Mama Maggie. It’s perfectly simple and classic with each bite giving you sweet and creamy vibes throughout y’all. I guarantee once you dig into this egg pie recipe, you will take one delish trip down memory lane!

This post may contain affiliate links. Read our disclosure policy.

Y’all this was my Big Mama’s absolute favorite pie. I was so blessed to be able to share the story behind it in a holiday issue of Southern Living where I wrote a recipe dedicated to her and her recipe.

This egg pie is a silky, flaky, sweet and smooth custard pie. In honor of my Big Mama, and all of your steady-handed, gracious grandmothers, I’m sharing her iconic Egg Pie recipe. Make it with love y’all, it’s the most important ingredient. Always.

Ingredients You’ll Need to Make Egg Custard Pie

• Pie Crust: Either make your own homemade pie crust or buy a store-bought. It’s your world boos. If you go with store bought, just be sure to thaw the crust according to package instructions, prick the bottom with a fork and blind bake so it won’t end up soggy ya dig.
• Whole Milk: This liquid creates that perfectly smooth consistency.
• Salted Butter: Big mama used salted butter to balance the sugar and enhance all of the overall flavors.
• Eggs: You gotta have these boos! They give us the richness and help stabilize the pie filling.
• Granulated Sugar: This pie has the perfect amount of sweetness thanks to this.
• All-Purpose Flour: Flour helps our pie set up it’s structure so it won’t end up too runny.
• Vanilla: Woodsy, floral and sweet, aromatic vanilla adds such a great pop to this pie.
• Ground Nutmeg: Nutmeg is an intense spice that has a very distinct aroma.

How to Make Egg Pie

For the Crust:

1. In a bowl, whisk together flour, sugar, and salt—the basics!
2. Toss in cold butter cubes and use a pastry cutter to mix until you’ve got some nice crumbly bits going on.
3. Slowly pour in cold water (start with 1/4 cup) until the dough forms. Give it a quick knead and shape into a ball.
4. Wrap it up tight in plastic and let it chill in the fridge for 45-55 minutes.

For the Filling:

1. Heat milk and butter in a pot over medium-low until the butter melts, then let it cool down.
2. In a bowl, whisk together eggs, sugar, flour, vanilla, and nutmeg. Once the mixture cools a bit, whisk that in until smooth.

To Assemble:

1. Get your oven preheated to 425°F. Roll out half of the dough to about 1/4-inch thick, then pop it in the pie plate. Make sure prick the bottom with a fork.
2. Line the crust with parchment and throw in some pie weights, then bake for 10 minutes. Drop the oven to 325°F after.
3. Pour that custardy goodness into the crust, brush the edges with a quick egg wash, and bake for 45-55 minutes until the pie’s got a slight jiggle.
4. If the crust starts getting too golden, cover the edges with foil or a pie shield. Hit it with a little extra nutmeg, slice it up, and serve it up!

How to Serve Southern Egg Pie

• Classic Vibes: Just dust some homemade powdered sugar over your finished pie and serve it up OG style.
• Dollop It Up: Add a nice spoonful of homemade whipped cream on top of each slice.
• Berry It Up: Toss a few fresh berries on the side or add a nice spoonful of strawberry sauce or strawberry preserves.
• With a Cozy Drink: Enjoy a slice with a mug of wassail, spiced apple cider, eggnog or white chocolate hot cocoa.

Recipe Substitutions

• Milk: You can add more richness to the filling by replacing with half-and-half.
• Salted Butter: You can use unsalted here but add in a teaspoon of salt.
• Granulated Sugar: Add some depth with molasses by swapping the granulated sugar for brown sugar.
• Vanilla Extract: Deepen the vanilla flavor by replacing with vanilla bean paste.
• Nutmeg: No nutmeg? Use cinnamon or a blended spice like apple pie spice for more intensity.

Recipe Variations and Additions

• Swap the Crust: Go with a graham cracker crust to change up the flavors.
• Gluten-Free: Go with a gluten-free crust and replace the flour in the filling with a 1:1 ratio gluten-free flour.
• Add Ins: Fold in some chopped strawberries or even chocolate chips for a different flavor profile.
• Zest It Up: Brighten up the flavors by tossing the zest of a lemon, lime or orange into. your filling.

Expert Tips and Tricks to Make Egg Custard Pie Recipe

• Go Fresh: If possible, use fresh ground nutmeg! When freshly grated, nutmeg releases a strong, warm aroma and an undeniably rich flavor.
• Go Room Temp: Make sure those eggs are room temp so the custard sets up just right.
• Pour Carefully: Avoid dumping in the mixture, we don’t want splashing, spilling or too many pockets of air.
• Don’t over-bake!: Before removing the pie, take a second look and move it around a bit. The pie should still be somewhat giggly in the center.
• Be Patient: Don’t be tempted to slice before chilling. I know, all this hard work and you gotta wait to eat? Hard ask. But, this pie tastes and cuts best when chilled.

How to Store Southern Egg Pie

You can stash your cooled leftover pie right in the pie plate with plastic wrap on top or add to an airtight container in the fridge. If you want to serve at room temp, just leave a slice out for 20-30 minutes. When you wanna warm a slice, pop in the microwave and heat in 20 second intervals until you get it how you like it.

How long will this egg custard pie recipe last in the fridge?

It should last for about 4-5 days in the fridge.

Can I freeze it?

You can but I honestly don’t recommend it. The custard will change texture and not be as smooth once thawed. Just sayin.

Frequently Asked Questions

Favorite Custard Pie Recipes

• Buttermilk Pie
• Vinegar Pie
• Pecan Pie
• Key Lime Pie
• Chess Pie
• Chocolate Chess Pie