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
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source:Jack Daniel’s Hometown Celebration Cookbook, Volume II
More Pie Recipes
Old-Fashioned Chocolate Meringue Pie
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.
DO NOT MAKE THIS. This is the worst recipe .. too much butter
Baked this pie last night. Turned out great, my husband went and bought 4 more pie shells. He wants more 😌
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
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
Hope you enjoyed it!
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 🤗🇺🇸
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
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?
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 😀!! Turned out a whole lot better!
I doubled the recipe, and the pies turned out wonderful. Can’t wait to taste
This pie looks delicious !! I never had custard pie. I will try soon. Thanks for the delicious recipes
This pie looks delicious!! I never have a custard pie in my life, I will try soon. Thank you for the recipes.
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.
What a great idea Eva! I am definitely going to try that!