Old-Fashioned Egg Custard Pie is a classic, simple dessert that only takes a few minutes of preparation and uses basic ingredients you are sure to already have.
A sweet and creamy custard makes this simple Old-Fashioned Egg Custard Pie a delight to eat. This is a pie that is satisfying both during the cold weather months and the warm months and it will always be a hit. Just a few basic ingredients that you are sure to have on hand are all that is needed for this easy homemade pie.
Old-Fashioned Egg Custard Pie can be eaten either warm or cold. I prefer cold. Let it cool completely before slicing or the filling will be runny. If you want to eat it warm, heat it briefly by the slice in the microwave.
The custard filling only takes a few minutes and one bowl to mix together. It is made from eggs, butter, milk, sugar, a little flour for thickening and cornmeal for texture, and a teaspoon of vanilla for flavor.
You can use either a store bought refrigerated pie crust or a homemade pie crust.
Old-Fashioned Egg Custard Pie is a pie that’s been around for ages and stood the test of time. You won’t believe how easy it is to make and delicious it is to eat!
You can use a store bought pie crust or use this recipe for a Flaky Pie Crust. It’s so easy to make. Watch the video below to see how.
Old-Fashioned Egg Custard Pie
Ingredients
- 3 large eggs
- 1 1/4 cups sugar
- 1 1/2 tablespoons all-purpose flour
- 1 stick butter, melted
- 1 tablespoon cornmeal
- 1 teaspoon vanilla
- 3/4 cup milk
- 1 9-inch unbaked pie crust, either homemade or store bought
Instructions
- Preheat oven to 400 degrees.
- Mix all ingredients together and pour into unbaked pie crust.
- Bake for 30 minutes.
- Let cool completely before slicing. Refrigerate leftovers.
Nutrition
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Recipe Source:Jack Daniel’s Hometown Celebration Cookbook, Volume II
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Never heard of putting cornmeal in a custard pie..interesting.
easy
I am so happy I came across this recipe. I hadn’t had it in years! I had personally never made it so I didn’t know how to but this recipe is so super easy and it turned out amazing!! 😋
It’s chess pie ..my grandmother made it for decades and taught me how to make it .I love it …but I .,cannot understand why they are calling it custard pie which has a very different consistency
Can Cornstarch be substituted for the Cornmeal in this recipe????
i didn’t post this recipe but I see no one responded, sort of a shame. I am going to throw out a respectable response, based on my years of baking (I’m an oldie now at 68 years of advancing age!). IMHO, I would say no, as the textures of each one of the two options are not the same. Cornmeal is a little heavier and has a dense feeling. Cornstarch has a smooth, fine texture and when mixed up it is usually somewhat silky and thinner. Maybe I am wrong, but the two ingredients are quite different in feeling and probably would mix differently too!
I’ve this pie with this recipe, and tried it with eggs straight from the farm and eggs from the store and everyone loved the one with farm fresh eggs, but everyone love these pies.
Made this pie & it was excellent. So easy, I was excited about the results. My hubby wants another one. He’s hooked.
Love this
I made this today. Took it out to cool. It’s texture and taste was that of a pound cake. It was good , but this is not an egg custard. At least mine didn’t turn out like one 😳
I’m making this Tonight!
In the introduction it says that this is sometimes called a sugar cream pie. It can’t be, sugar cream pies have no eggs in them. I’m 70 years old and have been baking a long time and I don’t eat eggs so I have researched recipes and have a lot of sugar cream recipes and they have no eggs in them. It is like custard but no eggs.