Best 5 Egg Custard Pie Iv Recipes

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Indulge in the creamy delight of egg custard pie, a classic dessert that combines a velvety custard filling with a flaky, golden-brown crust. This delectable treat is perfect for any occasion, from family gatherings to special celebrations. Whether you prefer a traditional recipe or a unique twist, this article offers a variety of egg custard pie recipes to satisfy every palate. Dive into the rich, creamy texture of the classic egg custard pie, featuring a simple yet irresistible combination of eggs, milk, sugar, and vanilla. Elevate your taste buds with the decadent chocolate custard pie, where rich chocolate ganache meets a creamy custard filling. Treat yourself to the tangy delight of the lemon custard pie, where a burst of citrusy flavor complements the creamy custard. And for a unique spin, try the coconut custard pie, where the tropical flavors of coconut and custard harmonize perfectly. With step-by-step instructions and helpful tips, these recipes make it easy to create a homemade egg custard pie that will impress your family and friends. So gather your ingredients, preheat your oven, and embark on a culinary journey to create the perfect egg custard pie.

Here are our top 5 tried and tested recipes!

EGG CUSTARD PIE



Egg Custard Pie image

This homey, old-fashioned pie deserves a comeback not only because it's delicious, but also because it's so easy to pull off. The silky smooth custard (made with eggs and half-and-half) filling is baked until the top is set but the center is still slightly jiggly, for the perfect texture. Save time and use a store-bought refrigerated piecrust or use your favorite homemade pastry crust recipe.

Provided by Marianne Williams

Time 2h5m

Yield 8 (serving size: 1 slice)

Number Of Ingredients 8

1/2 (14.1-oz.) pkg. refrigerated piecrusts
All-purpose flour, for work surface
Cooking spray
4 large eggs, beaten
2 cups half-and-half
3/4 cup granulated sugar
1/8 teaspoon kosher salt
1/4 teaspoon freshly ground nutmeg, divided

Steps:

  • Preheat oven to 400°F. Roll piecrust into a 12-inch circle on a lightly floured surface. Fit piecrust inside a 9-inch ceramic or glass pie dish lightly sprayed with cooking spray; crimp edges. Cut and fit a sheet of parchment paper inside piecrust; fill with pie weights. Transfer to a baking sheet; bake in preheated oven 10 minutes. Remove parchment paper and pie weights. Return piecrust to oven; bake 3 minutes. Let cool slightly, about 10 minutes.
  • Whisk together eggs, half-and-half, sugar, salt, and 1/8 teaspoon of the nutmeg in a large liquid measuring cup. Pour mixture into cooled piecrust. Reduce oven temperature to 325°F, and continue baking until pie is golden, set around the edges, and slightly jiggly in the middle, 50 to 55 minutes, covering edges of piecrust with aluminum foil if needed to prevent overbrowning. Transfer to a wire rack; let cool completely, about 30 minutes. Sprinkle with remaining 1/8 teaspoon nutmeg. Chill until cold, about 1 hour.

EGG CUSTARD PIE



Egg Custard Pie image

Eggs, milk, sugar, and vanilla with a little nutmeg make this traditional southern Egg Custard Pie a dessert loved by both kids and adults.

Provided by Lana Stuart

Categories     Desserts

Time 40m

Number Of Ingredients 8

1 9-inch unbaked pie crust
1 egg white (lightly beaten)
3 whole eggs plus one egg yolk (beaten)
¾ cup sugar
¼ teaspoon salt
1 teaspoon vanilla extract
2 ½ cups whole milk
¼ teaspoon ground nutmeg

Steps:

  • If using a frozen pie crust, allow it to thaw at room temperature according to its package directions.
  • Prick the crust all over with the tines of a fork.
  • Brush thoroughly with beaten egg white. This helps prevent the crust from becoming soggy.
  • Set the crust aside.
  • Preheat the oven to 400 degrees.
  • In a medium bowl, add the beaten eggs, sugar, salt, and vanilla. Beat together.
  • Using a wire whisk, add the milk.
  • Place the prepared pie crust on a baking sheet.
  • Pour the egg and milk mixture into the pie crust filling baking cups with any excess mixture.
  • Sprinkle the top with nutmeg.
  • Bake for 30-35 minutes or until a knife inserted near the center comes out clean.
  • Remove from the oven and transfer to a cooling rack.
  • May be served either cold or at room temperature.

Nutrition Facts : ServingSize 1, Calories 244 kcal, Carbohydrate 33 g, Protein 6 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 69 mg, Sodium 222 mg, Fiber 1 g, Sugar 23 g, TransFat 1 g

RESTAURANT STYLE EGG CUSTARD PIE



Restaurant Style Egg Custard Pie image

Excellent Egg Custard Pie recipe that I've worked at forever to duplicate a popular restaurant's pie! I finally got it!

Provided by STEPHIKIN

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 40m

Yield 8

Number Of Ingredients 7

4 eggs
½ cup white sugar
1 pinch salt
1 teaspoon vanilla extract
2 cups whole milk
3 tablespoons butter
1 (9 inch) refrigerated pie crust

Steps:

  • Preheat oven to 425 degrees F (220 degrees C.)
  • In a large bowl, combine eggs, sugar, salt and vanilla. Mix just enough to incorporate all the ingredients. Set aside. In a medium saucepan over medium-high heat, combine milk and butter. Use a wire whisk and stir constantly until the milk begins to rise in the saucepan at a rapid boil - 5 to 8 minutes. NEVER stop stirring, or the milk will burn. Pour the hot mixture into the egg mixture, stirring as you pour.
  • Line a 9 inch pan with dough. Pour custard mixture into crust. Protect the edges of crust with a ring of aluminum foil.
  • Bake in the preheated oven for 20 minutes. Remove foil and bake for 8 to 10 minutes. Filling will appear slightly jiggly. Allow to cool.

Nutrition Facts : Calories 274.2 calories, Carbohydrate 25.8 g, Cholesterol 110.5 mg, Fat 16.3 g, Fiber 0.8 g, Protein 6.5 g, SaturatedFat 6.5 g, Sodium 207 mg, Sugar 15.5 g

GRANDMA'S EGG CUSTARD PIE



Grandma's Egg Custard Pie image

This pie is so easy to make and won the 1999 American Pie Council's Pie Championship in the Custard Pie Category.

Provided by cookiedog

Categories     Pie

Time 55m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

1 (9 inch) unbaked pie shells, deep dish
3 eggs, beaten
3/4 cup white sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 egg white
2 1/2 cups scalded whole milk
1/4 teaspoon ground nutmeg
3 drops yellow food coloring (optional)

Steps:

  • Preheat oven to 400 degrees F.
  • Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add a few drops yellow food coloring.
  • Brush inside bottom and sides of pie crust with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
  • Bake for 40 to 50 minutes or until a knife inserted near center comes out clean. (Please adjust according to your oven) Cool on rack.

Nutrition Facts : Calories 263.6, Fat 11.8, SaturatedFat 3.9, Cholesterol 77.4, Sodium 256.1, Carbohydrate 32.9, Fiber 0.8, Sugar 22.8, Protein 6.6

EGG CUSTARD PIE



Egg Custard Pie image

Make and share this Egg Custard Pie recipe from Food.com.

Provided by Angela Polly

Categories     Pie

Time 40m

Yield 1 pies

Number Of Ingredients 7

3 eggs
2 cups milk
2/3 cup sugar
2 tablespoons butter
1 pinch salt
1 teaspoon vanilla
1 unbaked pie shell

Steps:

  • Beat eggs well.
  • Heat milk and butter to just before boiling.
  • Add the milk mixture to sugar, butter, salt and vanilla.
  • Add the eggs.
  • Pour into unbaked shell.
  • Bake at 350 degrees until top is a golden brown color.

Nutrition Facts : Calories 2168.7, Fat 114.9, SaturatedFat 45.3, Cholesterol 687.4, Sodium 1746.7, Carbohydrate 239.8, Fiber 6.6, Sugar 134.5, Protein 46.1

Tips:

  • Use fresh eggs. Fresh eggs will give your custard pie a richer, creamier flavor.
  • Don't overbeat the eggs. Overbeating the eggs will incorporate too much air into the custard, which can make it fluffy and less dense.
  • Use whole milk. Whole milk will give your custard pie a richer flavor and texture than skim or low-fat milk.
  • Bake the custard pie in a water bath. This will help to prevent the custard from curdling and will give it a smooth, creamy texture.
  • Don't overbake the custard pie. Overbaking the custard pie will make it dry and rubbery. The custard pie is done when it is set in the center and a toothpick inserted into the center comes out clean.
  • Chill the custard pie before serving. Chilling the custard pie will help to firm it up and make it easier to slice.

Conclusion:

Egg custard pie is a classic dessert that is easy to make and always a crowd-pleaser. With a few simple tips, you can make a perfect egg custard pie every time. So next time you're looking for a sweet treat, give this recipe a try.

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