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!
Servings: 8 servings
Calories: 371kcal
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