Egg Custard Pie


1/2 cup sugar

4 eggs

2 cups whole milk (scalded and cooled)

1 Tablespoon cornstarch

1 teaspoon vanilla

nutmeg *optional



Mix all ingredients together and pour 3/4 of it  into your pie shell, once the pie is in the oven, pour in the rest…this will help prevent liquid from spilling over or in your oven.

Place pie in the middle of oven on the lowest rack.

Sprinkle a little nutmeg on top for extra flavor. *optional

Bake at 350 for 20 minutes, then rotate pie half way, and bake an additonal 20 minutes.

*scalding milk means bringing it to an almost boil; when you start to see little bubbles around the edge, but not  yet boiling…you do not want milk to boil.

See tips below for making custard pies.


Do not over-bake custard pies. This is commonly done and overlooked by us. Do not bake them at too high of a temperature. Custards burn quickly. If your custard puff quickly and a lot, your oven is too hot.

Blend your eggs well. Fully integrate the egg yolks with the whites. Do not over beat to a foamy batter. This will put air bubbles in your custard and cause your filling to taste grainy. We want it to be creamy. Right!

In most case, custard pies bake best in a partially pre-baked pie crust. Otherwise the pie crust will be undercooked and taste somewhat like raw dough.

Check for visible clues of when the custard is done. The texture of the filling should go through a change. It should barley set in the center, not soupy. The pie filling will wiggle but not move around. The edges of the custard might be slightly raised when done.

If your custard is not quite done but almost, turn off the oven but leave the custard pie in for another 10 to 15 minutes. This will give you some extra bake time without over cooking

Custard pies tend to give off a lot of moisture even when they are fully cooled. Instead of covering the custard pie with plastic wrap cover it with foil. The foil collects the moisture in the area away from the pie. Do not reuse the foil unless you wipe off the moisture with a towel.

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