Old-Fashioned Egg Custard Pie

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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.

Old-Fashioned Egg Custard Pie

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

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.

Old-Fashioned Egg Custard Pie

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.

Old-Fashioned Egg Custard Pie

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!

Old-Fashioned Egg Custard Pie

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

Old-Fashioned Egg Custard Pie

Course: Dessert
Cuisine: Southern
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Calories: 434kcal
Author: Christin Mahrlig
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.
Print Recipe


  • 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


  • 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.


Calories: 434kcal

Recipe Source:Jack Daniel’s Hometown Celebration Cookbook, Volume II


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54 thoughts on “Old-Fashioned Egg Custard Pie

  1. 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.

  2. I made the old fashion egg custard. To much butter and to much sugar. I love the recipes but this one really fooled me. I had to take paper towels and soak up the butter. Also the baking time was to high. The crust burned and I really am so disappointed. Thanks again

    1. Well,
      I’m just saying if bake alot, “Like I do, you’ll follow your judgement, instinct, /experience.
      My 1st Mother in Law always made these for me!
      Never got her exact recipe, but she really cared about Robert Jr.
      She’s around 86 years old but, still looks better than folks half her ageπŸ‘πŸ‡ΊπŸ‡Έ
      Da Egg Custard Queen
      Ms. Helen ( Fields) Williams πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‡ΊπŸ‡Έ

  3. Love this pie.My grand ma raised me on this pie and other desserts. As yall can see this IS A VERY RICH PIE.THE INGREDIENTS ARE FOR REAL.

  4. I tried making this pie for the first time tonight. My aunt makes the BEST egg custard pies so I decided to try my own instead. Tried this recipe and I think the temperature of 400 degrees is too high because my pie crust started to brown really fast. Also I used the one stick of butter which was a lot as well! Also why use cornmeal AND flour instead of just using one? Everything was good, but I think the temperature should be set to about 350 then it should maybe a half stick of butter instead of a whole stick. Next time I make the pie, I will decrease the amount of butter & turn the temp down and maybe it will be better.

  5. I read the posts about the pie being runny . I used real butter, whole milk, and the rest of the ingredients.
    Cooked it like she said, but at the end I set the oven to 350 and cooked it 15 more min. It turned out beautiful, and it set .

  6. I haven’t made this yet but I see some posters are getting runny results. I am wondering if the problem is from low fat milk and low quality butter? I had that issue getting pralines to set and when I used heavy cream and quality butter, the results were great. Just a thought…

    1. too much sugar can make it runny, I use my mom’s recipe and it doesn’t call for butter, flour or cornmeal and more milk and heat the milk first. Mine I make from my recipe comes out perfect every time. Where are the spices like nutmeg?????

  7. This pie did not come out solid like a custard pie should… I can’t find my standard recipe, and I regret using this one!

  8. I made this recipe for my father-in-law for Easter. This was my first try at egg custard pie. It was real easy to make. However it was too sweet for us even after cutting the sugar down to 3/4 cup.

  9. I have never made an egg custard but my husband loves it so I going to give it a try, but like one of your commenters that sounds like to much milk and butter and nott enough time to cook so i amd going to lower ny heat and cook 50 mins.

  10. Made my first egg custard pie:) I would like a little less sugar and the pie more firm. I believe the firmness may have to do with something I may have done. Any tips on make the pie firmer? I wonder if another egg would have helped me. Overall good recipe.

  11. Baked this pie last night. Turned out great, my husband went and bought 4 more pie shells. He wants more 😌

    1. Can you tell me if u cooked ingredients on stove top before baking. I did exactly as stated and it never got thick at all

  12. I was trying to pist a pic of my pie. One of my Great-Aunts use to make them. Ohhhhh; I have wanted one fir a long time. I saw the recipe last night on Pinterest and had to make it. It’s cooling can’t wait until tomorrow to tast it. OMG

      1. I made this several times if I only had medium eggs I use 4 instead of 3, also I sprinkle the top lightly with Nutmeg .
        Place it on a baking sheet so you don’t jack up the bottom of your oven πŸ€—πŸ‡ΊπŸ‡Έ

  13. I made this pie last night and left it in the fridge til just now and omg is it amazing! Followed recipe exactly except didnt have cornmeal so i used quick grits and its perfect will definitely make this one again

  14. A stick of butter? I made this pie according to the recipe and it was a mess. Far too much sugar & far too much butter.

    Decrease the sugar to 3/4 cup and decrease the butter to 3 tblspns. The amount of liquid yielded is enough for a small pie pan. Double the recipe for large pie pans.

    I wonder if any of the commenters actually made the pie?

    1. I made the pie and it was a mess.. Too juicy inside.. The temperature is too high and it’s not cooked long enough.. So I lowered the temperature to 350 and cooked it for 50 minuets.. It was delicious πŸ˜€!! Turned out a whole lot better!

  15. Try substituting the egg nog at Thanksgiving and Xmas for the milk, and add a bit more cinnamon and nutmeg, makes lovely tarts for a desert table.

  16. Christin, you certainly know your way around desserts and your camera. Oh my goodness these photos belong on the front cover of Southern Living magazine, if they are not already. Just pinned!

  17. I grew up in a family that loved desserts and this was always a favorite as well as the chocolate pie. Brings back memories of family reunions and my mom and granma in the kitchen baking everyone’s favorites.

  18. My husbands grandmother makes an egg custard pie that he loves. I’ve never tried making one before, but now I have the perfect recipe! This looks delicious!

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