Best 2 Easy Egg Custard Pie Recipes

Easy egg custard pie is a classic dessert that is perfect for any occasion. It is simple to make and can be customized with a variety of flavors. The creamy custard filling is baked in a flaky crust, resulting in a delicious and satisfying treat. Whether you are looking for a quick and easy dessert or a special dish to serve at a dinner party, easy egg custard pie is sure to please everyone.

Let's cook with our recipes!

GRANDMA'S EASY EGG CUSTARD PIE RECIPE...CIN

Grandma's Easy Egg Custard Pie Recipe...Cin image

My Grandmother used to make egg custard pies for me `cause they were my fav, and she loved them too.

Provided by Straws Kitchen(*o *)

Categories Pies

Time 1h5m

Number Of Ingredients 6

Ingredients

4 large eggs
2/3 c sugar
1/2 tsp salt
2 1/2 c whole milk* (note below)
1 tsp pure vanilla
1/2 tsp nutmeg

Steps:

1. Wisk all ingredients together, pour into a 9 1/2" deep dish pie plate lined with an unbaked pie pastry crust. Bake at 340 dF for approximately 1-hr 10-min or until set in the middle. Cover the pastry crust edges with a pie shield or foil after being in oven about 30 minutes; so it does not get tooo brown.
2. *NOTE: I wanted to use sour milk instead so... I made 'sour milk' by adding 2 Tablespoons of lemon juice (can also use distilled white vinegar) in a 4-cup measuring vessel and adding the whole milk. Just gave it a stir and let set about 15 minutes to thicken and looked like it was begining to curdle.

EASY EGG CUSTARD PIE

Easy Egg Custard Pie image

I'm a former Home Economics teacher and found this in one of my 1978 Favorite Recipes of Home Economics teachers. A great use for egg yolks left over from Egg Nog!!

Provided by Judy Parlier

Categories Pies

Time 1h10m

Number Of Ingredients 8

Ingredients

6 egg yolks
1/2 c sugar
1/3 tsp salt
1/4 tsp nutmeg
2 c scalded milk
3/4 tsp vanilla
1 unbaked pie shell
oil

Steps:

1. Beat eggs yolks slightly;beat in sugar, salt, nutmeg, scalded milk and vanilla. Brush pie shell lightly with oil. Pour egg mixture into pie shell. Bake at 450 degrees for 15 minutes; reduce heat to 350 degrees. Bake 25 to 30 minutes longer or until knife inserted in center comes out clean. The center may still look a bit soft but will set later. Baking too long makes custard watery. Best if served slightly warm.

Tips:

For a richer flavor, use heavy cream instead of milk.
Add a pinch of salt to the custard mixture to enhance the flavor.
To prevent the pie crust from becoming soggy, pre-bake it for 10-15 minutes before filling it with the custard mixture.
If you don't have a pie plate, you can use a 9-inch baking dish instead.
Be sure to let the pie cool completely before serving, or the custard may be too runny.

Conclusion:

Egg custard pie is a classic dessert that is perfect for any occasion. With its creamy, smooth texture and delicious flavor, it's sure to be a hit with everyone. Whether you're making it for a special occasion or just because, this recipe is sure to please. So what are you waiting for? Give it a try today!