Eggs, butter, vanilla and a dash of nutmeg come together to make this to-die-for custardy Southern Egg Pie with a perfectly flaky buttery crust! Simple and classic, each bite of this pie is a sweet and creamy one way trip down memory lane! If you love this pie, you will also love my Shoofly Pie, Classic Chess Pie, Buttermilk Pie and Maple Chess Pie!
If I’m being honest, this recipe isn’t one I make often but I simply must share it because I wrote a wonderful essay about this in the holiday issue of Southern Living! Please grab a copy on stands. It is a tribute to my Big Mama. This was her absolute favorite pie.
I find that whenever I set out to make an Egg Pie I get all nostalgic and maybe a bit sad?
This silky, flaky, sweet and smooth custard pie reminds me so much of Big Mama because she loved it so. When Big Mama cooked everything seemed to come together so quickly yet it always tasted so incredible. She used wholesome, fresh ingredients. No box mixes or shortcuts. There was something so pure and beautiful about her cooking. I miss it.
In honor of 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.
WHAT IS EGG PIE?
We love our custard pies in the South! I’m sure most of y’all are familiar with our beloved buttermilk pies that run a very close second in both ingredients and preparation to this egg custard pie. Egg Pie is composed of two simple elements: lush, creamy egg custard filling and flaky, buttery pie crust. So dang yummy.
Would you believe that egg custard pie dates back to the middle ages? No doubt, it was brought to North America by those who immigrated here from Europe. And y’all, I’m so glad they did!
HOW DO YOU MAKE A CREAMY CUSTARD PIE?
With only 10 ingredients to this recipe, it couldn’t be simpler to make! If you’re looking for a luscious, silky treat that is perfect after any meal (or for breakfast, no judgement), I’ve got the recipe right here.
Alright y’all, here’s what we’re working with:
- Pie Crust– making pie crust is not everyone’s favorite thing to do, I know. If you’re pressed for time or in need of a shortcut, this recipe will work using a store-bought frozen crust. Just be sure to thaw the crust according to package instructions, prick the bottom with a fork and blind bake as directed.
- Whole Milk– thick, rich milk is what makes for a perfectly smooth filling. Use fresh, high-quality milk for the best flavor.
- Salted Butter– using salted butter helps to balance out sugar and encourage a more balanced result.
- Eggs– this is an egg pie! We want the eggs to be as fresh as possible so check for bright yellowish-orange yolks.
- Granulated Sugar– this pie is intended to be sweet but not too sweet. With just the right amount of sugar, this pie is just the right level of sugary goodness.
- All-Purpose Flour– flour creates a structure for the custard. Otherwise, the filling would be too runny.
- Vanilla– woodsy, floral and sweet, vanilla works as a flavor enhancer in this recipe. And, as a bonus, it makes the kitchen smell like heaven.
- Ground Nutmeg– nutty and slightly sweet, nutmeg is an intense spice that has a very distinct aroma.
TIP: Occasionally, if I’m feeling fancy, I serve a spoonful of whipped cream on top of my Egg Pie. It’s that extra bit of decadence that takes this dessert over the edge of greatness!
HANDFUL OF HELPFUL HINTS
Want to make sure this pie is off-the-charts tasty? Follow along with a few of my go-to tips!
If possible, use fresh ground nutmeg! When freshly grated, nutmeg releases a strong, warm aroma and an undeniably rich flavor.
- Pour the egg mixture into the pie crust very 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.
- 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.
SHOULD EGG PIE BE REFRIGERATED?
Any custard, cream, mousse or chiffon pie should always be refrigerated. Be sure to store any leftovers in an airtight container or tightly wrapped in saran or plastic wrap. If properly stored, this pie will keep for up to 4 days.
Looking to freeze? It’s a no-go. These pies do not freeze well so don’t bother.
MORE GRANDBABY CAKES CUSTARD CREATIONS
Got yourself a pie-loving family? Well, so do I. Expand the pie game, explore new horizons and please the whole clan by trying out a few of my BEST silky-smooth recipes!
Check ‘em out:
Southern Egg Pie
For the Crust
- 1 1/4 cup all purpose flour
- 1 tsp granulated sugar
- 1/2 tsp salt
- 1/2 cup very cold unsalted butter cut in cubes
- 1/4 cup cold water up to 1/3 cup
For the Egg Custard Filling
- 1 cup whole milk room teep
- 4 tbsp salted butter
- 3 large eggs room temperature
- 1 cup granulated sugar
- 1 1/2 tbsp all purpose flour to thicken
- 1 1/2 tsp vanilla extract
- 1/4 tsp ground nutmeg plus more for garnish
For the Crust
- In a medium sized bowl, add flour, sugar and salt and whisk together to combine.
- Next add your butter cubes to flour and using your pastry cutter, cut the butter into the flour mixture until various sized crumbs appear.
- Slowly add the cold water into the flour until a ball of dough forms. Start with a 1/4 cup and add more water if you need it. Knead the dough quickly to bring it together. Don't worry if there is any flour left in the bowl.
- Remove the dough from the bowl and round into a bowl. Cover the ball tightly with plastic wrap and place in the refrigerator for 45-55 minutes to rest.
For the Filling
- Add milk and butter to a medium pot over medium low heat. Once the butter has melted, allow the mixture to cool to room temperature.
- While it cools, whisk together eggs, sugar, flour, vanilla and nutmeg in a medium sized bowl and set aside. Whisk in the milk/butter mixture until smooth.
- Preheat the oven to 425 degrees.
- Remove dough from the fridge and add a bit of flour to a working surface or clean counter and place dough on it. Using a rolling pin, quickly roll dough out to about 1/4-1/3 inch thickness and place in your pie plate.
- Line the dough with parchment paper and add pie weights to your crust then bake for 10 minutes.
- Next remove pie crust from the oven and reduce heat to 325 degrees.
- Next pour your filling into the pie, brush the crust with an egg wash (just 1 egg and 1 teaspoon of water whisked together( and bake for 45-55 minutes or until pie jiggles just slightly. Sprinkle with additional nutmeg and serve. If you see that the crust is browning too quickly, add some foil to the outside or a pie shield to keep it from browning any further.