Egg custard pie. Could there be a more classic dessert? We think not. Made with kitchen staples you likely already have on hand and taking just a few minutes to whip up, it’s easy to see why this recipe has stuck around so long. It’s smooth and creamy with the most subtle sweetness. And the best part, so simple to make!
You’ll only need six ingredients to whip up this recipe! Eggs (of course), which we recommend bringing to room temperature beforehand. This will help the pie cook more evenly! And while you’re taking the eggs out of the fridge, grab the pie crust too if you’re going with store-bought. There’s nothing worse than unrolling a chilled pie crust and having it crack on you!
The remaining ingredients are just pantry staples: sugar, vanilla, nutmeg, and evaporated milk. Now, you can go with the regular ol’ milk you have in the fridge, but we find that the evaporated milk makes the flavor richer and the texture even creamier.
This pie feels like the ultimate Southern summer treat, but it’s just at home on the Thanksgiving table. We love to pair it with a scoop of ice cream, whipped cream, or fresh strawberries! Or just grabbing a cold slice out of the fridge the next day and calling it “breakfast.” We won’t judge!
Old-Fashioned Egg Pie
10m prep time
1h 5m cook time
- 2 12 oz cans evaporated milk
- 1 cup sugar
- 6 eggs, room temperature
- 3 teaspoons vanilla
- ½ teaspoon nutmeg
- 1 unbaked premade pie crust
- Preheat oven to 350 degrees and grease a 9 inch pie pan.
- Press room temperature pie crust into pan and crimp edges as desired.
- Combine eggs, sugar, vanilla, and nutmeg in a medium bowl and whisk until smooth.
- Pour egg mixture into the prepared pie pan. Optional: sprinkle with additional nutmeg.
- Bake for 65-70 minutes or until center is set.
- Let set a minimum of 30 minutes before slicing. Enjoy!
Recipe adapted from www.smalltownwoman.com