Egg Custard Pie Recipe
Egg custard pie is one of those desserts that feels both comforting and elegant at the same time.
Equipment
- 9-inch pie dish
- Mixing Bowls
- Whisk
- Rolling Pin
- Measuring cups and spoons
- Fine mesh sieve (optional)
- Oven Mitts
Ingredients
For the Pie Crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter cold and cubed
- 3 –4 tablespoons ice water
For the Custard Filling:
- 4 large eggs
- 1 cup whole milk
- ½ cup heavy cream
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- Pinch of ground nutmeg optional, for a hint of warmth
Instructions
Step 1: Prepare the Pie Crust
- In a mixing bowl, combine the flour and salt.
- Add the cold, cubed butter. Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
- Pro tip: Keep the butter cold—it helps the crust stay flaky.
- Slowly add ice water, 1 tablespoon at a time, mixing gently until the dough just comes together.
- Form the dough into a disk, wrap it in plastic, and chill in the fridge for at least 30 minutes.
Step 2: Roll Out the Crust
- Lightly flour your surface and rolling pin.
- Roll the dough into a circle about 12 inches in diameter.
- Carefully transfer the dough to a 9-inch pie dish. Press it gently into the bottom and sides.
- Trim excess dough and crimp the edges as desired.
- Pro tip: Chill the crust again for 10 minutes before baking if it becomes too soft.
Step 3: Pre-Bake the Crust (Optional but Recommended)
- Preheat your oven to 375°F (190°C).
- Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake for 15 minutes, then remove weights and parchment, and bake for another 5–7 minutes until lightly golden.
- This prevents a soggy bottom and keeps the crust crisp.
Step 4: Prepare the Custard Filling
- In a large mixing bowl, whisk together the eggs and sugar until smooth and pale.
- Add the milk, heavy cream, and vanilla extract, whisking until fully combined.
- Pro tip: Whisk continuously to prevent lumps and ensure a silky custard.
- Optional: Stir in a pinch of nutmeg for a warm, subtle flavor.
Step 5: Assemble the Pie
- Pour the custard mixture into the pre-baked pie crust.
- Tap the pie dish gently on the counter to release any air bubbles.
Step 6: Bake the Pie
- Reduce oven temperature to 350°F (175°C).
- Bake for 35–45 minutes, or until the custard is set but still slightly jiggly in the center.
- Pro tip: The custard will continue to set as it cools, so don’t overbake.
Step 7: Cool and Serve
- Let the pie cool at room temperature for about an hour.
- Chill in the fridge for 2–3 hours before slicing for the best texture.
- Serve plain or with a dollop of whipped cream for extra indulgence.
Notes
Nutritional Value (Per Slice – Approximate)
- Calories: 260–310
- Carbohydrates: 23g
- Protein: 6g
- Fat: 17g
- Saturated Fat: 9g
- Sodium: 160mg
- Sugar: 15g
- Fiber: 0–1g