Egg Custard Pie Recipe

Jean Teller shares reader favorites like this Egg Custard Pie recipe, ideal for special occasions or dessert at home.


| January/February 2007



Reader favorite desserts include this Egg Custard Pie recipe.

Reader favorite desserts include this Egg Custard Pie recipe.

PHOTO: FOTOLIA/FUDIO

Learn how to make this Egg Custard Pie recipe, a reader favorite dessert.

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A Custard of a Pie

Karen Jo Higginbotham, of Palm Bay, Florida, requested a recipe for a good egg custard pie.

Several readers sent their recipes, and Mary Miller, of Boonville, Indiana, sent these tips for making and storing custard pie:

  • Don't skip partially baking the pastry shell. The delicate custard can't withstand the higher temperature needed for a golden brown crust.
  • Place the partially baked pastry shell on the oven rack, then pour custard into shell. This will help prevent possible spills.
  • A custard pie is done when the amount of liquid in the center of the filling is smaller than a quarter; the filling will continue to set after the pie is removed from the oven. You can also test the doneness by inserting a knife near the center of the pie. If it comes out clean, the pie is done. Inserting the knife, however, may cause the filling to crack. If a custard pie is overbaked, the filling may weep.
  • Cool the pie on a wire rack for at least an hour. Cover with plastic wrap and refrigerate up to 2 days. The filling won't remain smooth and creamy if it's frozen.

Sylvia Boen, of Clarksville, Arkansas, sent this basic recipe.

Egg Custard Pie Recipe

1 unbaked 9-inch pie crust
3 eggs, slightly beaten
2/3 cup sugar
1 teaspoon vanilla
1/3 teaspoon salt
1/4 teaspoon nutmeg
2 1/4 cups milk





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