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A close up of a slice of egg pie on a white plate ready to eat
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4.50 from 38 votes

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!
Prep Time35 minutes
Cook Time1 hour 5 minutes
Resting Time45 minutes
Total Time2 hours 25 minutes
Course: Dessert
Cuisine: soul food, Southern
Servings: 8 servings
Calories: 371kcal


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
  • 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.

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.
  • 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.



Make sure all of your filling ingredients are room temperature so the custard will set up.


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