Homestyle Egg Custard Pie With Flaky Crust

Quick Recipe Version (TL;DR)

• Yield: 1 (9-inch) pie, 8 slices
• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: 4 hours 20 minutes (includes cooling and chilling)

Quick Ingredients

• 1 single 9-inch pie crust (homemade or store-bought)
• 4 large eggs
• 3/4 cup (150 g) granulated sugar
• 1/4 tsp kosher salt
• 2 1/2 cups (600 ml) whole milk
• 2 tbsp (28 g) unsalted butter, melted and slightly cooled
• 2 tsp vanilla extract
• 1/2 tsp ground nutmeg, plus more for topping

Do This

• 1) Heat oven to 375°F (190°C). Roll crust into a 9-inch pie dish and crimp.
• 2) Blind-bake: line with parchment, fill with pie weights; bake 15 min. Remove weights; bake 5 min more. Cool 10 min.
• 3) Reduce oven to 350°F (175°C).
• 4) Whisk eggs, sugar, salt, vanilla, and nutmeg. Whisk in milk and melted butter; strain for extra smooth custard.
• 5) Pour into warm crust; sprinkle a pinch more nutmeg on top.
• 6) Bake 35–45 min until edges are set and center has a small jiggle; cool 2 hours, then chill 2 hours before slicing.

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Why You’ll Love This Recipe

• Classic, old-fashioned flavor: sweet vanilla custard with a cozy nutmeg finish.
• Silky-smooth filling that sets without being rubbery.
• Flaky crust that stays crisp thanks to a quick blind-bake.
• Simple pantry ingredients, no fancy equipment required.

Grocery List

• Produce: Ground nutmeg (or whole nutmeg to grate)
• Dairy: 4 large eggs, whole milk, unsalted butter
• Pantry: All-purpose flour, granulated sugar, kosher salt, vanilla extract

Full Ingredients

Flaky Pie Crust (Single 9-inch)

• 1 1/4 cups (150 g) all-purpose flour
• 1 tbsp (12 g) granulated sugar
• 1/2 tsp kosher salt
• 1/2 cup (113 g) unsalted butter, very cold, cut into 1/2-inch cubes
• 3–5 tbsp (45–75 ml) ice water

• Shortcut option: 1 refrigerated (or frozen) single 9-inch pie crust, thawed if needed

Egg Custard Filling

• 4 large eggs, at room temperature
• 3/4 cup (150 g) granulated sugar
• 1/4 tsp kosher salt
• 2 1/2 cups (600 ml) whole milk
• 2 tbsp (28 g) unsalted butter, melted and cooled 5 minutes
• 2 tsp vanilla extract
• 1/2 tsp ground nutmeg, plus more for sprinkling

Optional for Serving

• Lightly sweetened whipped cream
• Freshly grated nutmeg or a dusting of ground cinnamon

Step-by-Step Instructions

Step 1: Make the pie dough (or prep your store-bought crust)

If making homemade crust: In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and cut them in using a pastry cutter (or your fingertips) until you have a mix of pea-size pieces plus some slightly larger flakes.

Drizzle in 3 tablespoons (45 ml) ice water and gently toss with a fork. Add more water 1 tablespoon (15 ml) at a time just until the dough holds together when you squeeze it (it should not feel wet or sticky). Gather into a disk, wrap tightly, and refrigerate for 30 minutes.

If using store-bought crust: Set it out according to package directions so it’s workable, then move to Step 2.

Step 2: Roll, fit, and chill the crust

On a lightly floured surface, roll the dough into a 12-inch circle (about 1/8-inch thick). Transfer to a 9-inch pie dish, letting the dough settle into the corners without stretching.

Trim excess dough to about a 1-inch overhang, fold under, and crimp the edges. Refrigerate the shaped crust for 15 minutes while you preheat the oven. Chilling helps prevent shrinkage.

Step 3: Blind-bake the crust to keep it flaky

Preheat the oven to 375°F (190°C) with a rack in the lower-middle position. Line the chilled crust with parchment paper (or foil), making sure it covers the bottom and sides. Fill with pie weights or dried beans all the way up the sides.

Bake for 15 minutes. Carefully lift out the parchment and weights, then bake for 5 minutes more, until the bottom looks dry and just barely starting to color. Set the crust on a rack to cool for 10 minutes.

Step 4: Lower the oven temperature

Reduce the oven temperature to 350°F (175°C). A slightly lower temperature helps the custard bake up smooth and creamy (instead of curdling or puffing).

Step 5: Mix a smooth custard filling

In a large bowl, whisk the eggs until smooth. Add the sugar and salt and whisk until the mixture looks slightly lighter and the sugar is mostly dissolved, about 30 seconds.

Whisk in the milk, melted butter, vanilla extract, and nutmeg until fully combined.

For the smoothest, most “homestyle diner” texture, pour the mixture through a fine-mesh sieve into a large measuring cup or bowl. This strains out any bits of egg white and reduces bubbles.

Step 6: Fill the crust and bake until just set

Place the partially baked crust on a rimmed baking sheet (this makes it easier and safer to move). Slowly pour the custard into the warm crust. Sprinkle a light pinch of nutmeg over the top (it will float and perfume the whole pie).

Bake at 350°F (175°C) for 35–45 minutes, rotating the pan at the 25-minute mark for even baking. The pie is done when the edges are set and the center still has a small wobble (about a 2-inch circle in the middle). If you have an instant-read thermometer, aim for 170–175°F (77–79°C) in the center.

If the crust edge is browning too quickly, loosely cover just the rim with foil for the last 10–15 minutes.

Step 7: Cool, chill, and slice cleanly

Cool the pie on a wire rack for 2 hours at room temperature. The custard continues to set as it cools. Then refrigerate for at least 2 hours (or up to overnight) for the neatest slices.

To serve, slice with a sharp knife wiped clean between cuts. Serve chilled or let slices sit at room temperature for 10–15 minutes for a softer, creamier mouthfeel.

Pro Tips

• Don’t overbake. Custard should be gently set with a little jiggle in the center. Overbaking can cause a grainy texture and cracks.
• Strain the custard. One quick strain through a fine-mesh sieve makes the filling noticeably silkier.
• Blind-bake for a crisp bottom. This step prevents a soggy crust, especially with a milk-heavy custard.
• Go easy on vigorous whisking at the end. Excess bubbles can create tiny holes on the surface.
• Use a baking sheet. It stabilizes the pie dish and catches any drips for easier cleanup.

Variations

• Cinnamon-vanilla custard: Replace the nutmeg with 1/2 tsp ground cinnamon (or use 1/4 tsp cinnamon + 1/4 tsp nutmeg).
• Extra-rich “cream” custard: Use 2 cups (480 ml) whole milk + 1/2 cup (120 ml) heavy cream.
• Old-fashioned maple custard: Replace 1/4 cup (50 g) of the sugar with 1/4 cup (60 ml) maple syrup and add an extra pinch of salt.

Storage & Make-Ahead

Store the pie covered in the refrigerator for up to 4 days. For the best crust texture, loosely tent with foil rather than sealing airtight (airtight storage can soften the crust). This pie is an excellent make-ahead dessert: bake it the day before, cool, and refrigerate overnight for the cleanest slices. Freezing is not recommended because custard can weep and turn watery when thawed.

Nutrition (per serving)

Approximate (1/8 of pie): 330 calories; 16 g fat; 40 g carbohydrates; 1 g fiber; 24 g sugar; 8 g protein; 240 mg sodium.