The Perfect Retro Egg Custard Pie Recipe
This recipe combines the essence of traditional Southern baking with a few modern touches to ensure a consistently delicious result. With a buttery homemade crust and a rich, silky custard filling, this pie is a delightful nod to the past, yet perfect for today's dessert table.
- 1 ½ cup all-purpose flour
- ¼ cups powdered sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (cold and cut into small pieces)
- 1 large egg
- 3/4 cups granulated sugar
- 1/4 teaspoon salt
- 3 large eggs
- 2 large egg yolks
- 1 ½ cup whole milk
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon freshly grated nutmeg
In a food processor, combine the flour, powdered sugar, and salt. Pulse a few times to mix.
Add the cold butter pieces to the processor and pulse until the mixture resembles coarse crumbs.
With the processor running, add the egg and continue to process until the dough comes together in a ball.
Turn the dough onto a floured surface, shape it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
On a lightly floured surface, roll out the chilled dough into a circle about 11 inches in diameter.
Carefully transfer the dough to a 9-inch pie plate, pressing it gently into the bottom and up the sides.
Crimp the edges as desired, then place the crust in the freezer for 10-15 minutes to firm up.
Line the crust with parchment paper and fill it with pie weights (or dry beans/rice).
Bake on the lower oven rack for 20-25 minutes. Remove the parchment and weights, and bake for an additional 5 minutes until the crust looks dry.
Set the crust aside to cool slightly while you prepare the filling.
Lower the oven temperature to 325°F (165°C).
In a large bowl, whisk together the sugar, salt, eggs, and egg yolks until well combined.
Slowly whisk in the milk, heavy cream, and vanilla extract until the mixture is smooth.
Strain the custard mixture through a fine-mesh sieve into another bowl to ensure a silky texture.
Pour the strained custard filling into the pre-baked pie crust.
Grate about ½ teaspoon of freshly grated nutmeg over the top of the custard.
Carefully place the pie on the middle rack of the oven and bake for 40-45 minutes, or until the custard is mostly set with a slight wobble in the center.
The internal temperature should reach around 180°F (82°C) when done.
Remove the pie from the oven and place it on a wire rack to cool completely.
Once cooled, refrigerate the custard pie for at least 2 hours to allow the custard to set fully.
Slice and serve chilled. Store any leftovers in the refrigerator.
- If the edges of your crust start to brown too quickly during baking, cover them with foil or use a pie shield to prevent burning.
- If you prefer a slightly firmer custard, you can bake the pie a bit longer, but keep a close eye on it to avoid overbaking.
- This pie can be made a day in advance, which allows the flavors to meld even better. Just store it covered in the fridge until you’re ready to serve.
- Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Have Fun Baking!