Egg Custard Pie
User Reviews
4.9
Egg Custard Pie
Description
The recipe begins with a 9-inch unbaked pie crust that is pricked with a fork and brushed with beaten egg white to prevent sogginess during baking. The custard filling mixes whole eggs and an extra yolk with sugar, salt, and vanilla extract, beaten until combined, then blended with whole milk to create a creamy base.
Pouring the custard into the prepared crust and sprinkling ground nutmeg on top before baking at 400°F for 35 to 40 minutes yields a set but tender filling. The custard firms slightly as it cools. Testing doneness by inserting a knife near the center to see if it comes out clean helps confirm it is cooked through.
This pie can be served warm or chilled and is typically refrigerated after cooling to maintain freshness for up to three days. The use of whole milk and multiple eggs ensures richness without scalding the milk first, simplifying preparation while achieving proper texture.
Ingredients
- 1 pie crust 9-inch, unbaked
- 1 egg lightly beaten, white
- 3 egg beaten, whole eggs plus one yolk
- ¾ cup sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 ½ cups milk whole
- ¼ teaspoon ground nutmeg
Instructions
- If using a frozen pie crust, allow it to thaw at room temperature according to its package directions.
- Prick the crust all over with the tines of a fork.
- Brush thoroughly with beaten egg white. This helps prevent the crust from becoming soggy.
- Set the crust aside.
- Preheat the oven to 400 degrees.
- In a medium bowl, add the beaten eggs, sugar, salt, and vanilla. Beat together.
- Using a wire whisk, add the milk.
- Place the prepared pie crust on a baking sheet.
- Pour the egg and milk mixture into the pie crust filling baking cups with any excess mixture.
- Sprinkle the top with nutmeg.
- Bake for 35-40 minutes or until a knife inserted near the center comes out clean.
- Remove from the oven and transfer to a cooling rack.
- May be served either cold or at room temperature.
Notes
- Brushing the crust with egg white helps create a barrier to avoid sogginess from the custard filling.
- Eggs should be at room temperature for a more consistent custard texture.
- After cooling to room temperature, refrigerate the pie covered for up to three days.
- Test for doneness by inserting a thin knife near the center; it should come out clean.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 244kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 222mg | 9% |
| Potassium | 151mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 213IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 100mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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