Y’all this Egg Pie recipe was my Big Mama’s absolute favorite pie. To make it, you build a simple custard with room temperature eggs, milk and butter that sets up super smooth once baked. The texture is straight up goals giving you creaminess on another level. Plus, it’s a breeze to toss together. Get into it.
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Egg Custard Pie Ingredient Notes
- Pie Crust: Homemade pie crust or store-bought.
- Whole Milk: Half-and-half also works here. Room temp is necessary.
- Salted Butter: If using unsalted, add salt.
- Eggs: Make sure they are room temp.
- All-Purpose Flour: Cornstarch can also be used in a pinch
- Ground Nutmeg: Cinnamon also works.
Southern Egg Pie
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!
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Servings: 8 servings
Equipment
Ingredients
For the Crust
- 1 1/4 cup all-purpose flour
- 1 tsp granulated sugar
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter very cold, cut in cubes
- 1/4 cup cold water up to 1/3 cup
For the Egg Custard Filling
- 1 cup whole milk
- 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
Instructions
For the Crust
- In a medium sized bowl, add flour, sugar and salt and whisk together to combine.
- Next add your cold 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.
To Assemble
- 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. Prick the bottom with forks.
- 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.
Video
Notes
IMPORTANT NOTE: Make sure your eggs are room temperature so the custard will set up.
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.Nutrition
Calories: 371kcal | Carbohydrates: 43g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 110mg | Sodium: 335mg | Potassium: 84mg | Fiber: 1g | Sugar: 27g | Vitamin A: 670IU | Calcium: 52mg | Iron: 1mg
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Recipe Tips
- 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.
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Serving Suggestions
- 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 Help
Can I make this egg pie recipe ahead of time?
For sure boos. Just make it ahead and store in the fridge up to 2 days ahead of serving.
Can I use store-bought crust for this egg custard pie?
Absolutely boos. Just make sure to blind bake it regardless so the filling doesn’t bake up leaving the crust soggy.
How long should I let my pie cool down before serving?
I suggest at least 2-3 hours so the custard sets all the way up. This will help with slicing.
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Made this today for my egg custard loving husband, as part of his Christmas gift. He RAVED about it, so thanks for a great recipe.
I reckon I have to whisk the milk/butter through the egg mixture after it has cooled off? Maybe add it to the recipe 😉
Looks wonderful, will make it this afternoon!!
You can just temper it by adding a little to bring it up to temperature and then whisking in the rest. Enjoy!
I am from the New Orleans Native This is one of my all time favorite home scratch Pie my Mom makes she In Heaven Now My Mom was outstanding Amazing Cook I am 59!years old now yet thinking of Her Cooking makes me feel like kid again I can still taste and feel in my Soul the way Her Meals Made feel Forever Missing and Loving Her
Can you use evaporated milk instead of regular milk??
No they aren’t the same in terms of a sub.
Just read your essay in Southern Living and had to find you on here so that I could say how much I love this! Egg custard has always been my favorite pie because my grandmother made it and loved it. So I could understand and feel every word you wrote. The best thing is that this is such a humble, unassuming pie, with no unusual ingredients. Just a perfect creation. Thank you for preserving your grandmothers traditions and sharing your memories of her.
Oh thank you so so much!
My sweet, sweet great-uncle Lester loved this pie, it was his favorite…. I visited him as often as I could and when I did, I always went to his favorite restaurant to bring him a slice (or two!), but never knew how to make it. Sadly, he passed just a week before his 101 year birthday… I miss him dearly and have always wondered how to make this pie to remind me of him. I can’t wait to try this!!
This recipe reminds me of my mom who I miss daily. I’m making in honor of her and will gift to my neighbors.
Seems very easy ❤
I live in the UK and most bakeries and supermarkets will sell their own version of an egg custard – which is the UK name for it. Lovely to see its popularity has stretched beyond these shores!
I have a recipe from 1710 when the Swiss settled New Bern, NC.
Translation from pounds to cups was a challenge.
Been around forever.
1st Time making this!! Love love love it! Thank you for sharing and inspiring me!!!! I look forward to trying your other recipes!