Egg Custard Pie


Surprisingly easy, shockingly delicious.

Active Time:
15 mins
Total Time:
2 hrs 5 mins
8 (serving size: 1 slice)

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.

Egg Custard Pie

Monica Farber / Southern Living


  • 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


  1. 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.

    pie crust for egg custard pie

    Monica Farber / Southern Living

    Cut and fit a sheet of parchment paper inside piecrust; fill with pie weights.

    pie weights in pie crust

    Monica Farber/Southern Living

    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.

    empty baked pie crust

    Monica Farber / Southern Living

  2. Whisk together eggs, half-and-half, sugar, salt, and 1/8 teaspoon of the nutmeg in a large liquid measuring cup.

    whisking custard for pie

    Monica Farber / Southern Living

    Pour mixture into cooled piecrust.

    pouring custard into pie

    Monica Farber / Southern Living

    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.

    egg custard pie with aluminum foil around edge

    Monica Farber / Southern Living

    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

    Monica Farber / Southern Living

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