Egg custard pie is surprisingly easy and shockingly delicious.
Just five staple ingredients come together for a decadent dessert that pairs perfectly with almost any meal.
A dessert so simple to prepare, you’ll find a reason to make it for almost every gathering.
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Learn how to make egg custard pie.
Monica Farber / Southern Living
What Is Egg Custard Pie?
This is a great pie to have on hand for a variety of occasions.
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Make it up to three months in advance, wrap well, and freeze.
Thaw overnight in the refrigerator before serving.
It can also be baked and refrigerated for up to 2 days before serving for peak freshness.
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Thaw in the refrigerator and serve chilled.
Roll piecrust into a 12-inch circle on a lightly floured surface.
Fit piecrust inside a 9-inch ceramic or glass pie dish lightly sprayed with cooking spray; crimp edges.
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Cut and fit a sheet of parchment paper inside piecrust; fill with pie weights.
Monica Farber/Southern Living
Transfer to a baking sheet; bake in preheated oven 10 minutes.
Remove parchment paper and pie weights.
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Return piecrust to oven; bake 3 minutes.
Let cool slightly, about 10 minutes.
Pour mixture into cooled piecrust.
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Chill and serve:
Transfer to a wire rack; let cool completely, about 30 minutes.
Sprinkle with remaining 1/8 teaspoon nutmeg.
Chill until cold, about 1 hour.
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Egg custard pie is dairy-based, and should be refrigerated and served chilled for the best flavor.
Overbaked custard can lead to an eggy flavor and rubbery consistency.
see to it to bake the custard pie until slightly jiggly in the center.
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It will continue to set as it cools.
Credit:Monica Farber / Southern Living
Credit:Monica Farber / Southern Living
