A recipe for The Best Egg Custard Pie! It’s easy to make and melts in your mouth!
For the love of PIE this recipe is SO GOOD! We didn’t even realize how much we loved egg custard pie until we altered and made this recipe! It’s simple to make, melts in your mouth and taste like butter! It literally taste like the most delicious buttercream, custard flavored pie with spices, lightly sweetened and it’s delicious served warm or cold. This recipe is a must try, as you’ll be pleasantly surprised by how yummy it is!
The top of the pie has a crispy buttery layer, which is divine and once you bite into the mouth watering custard, you’ll be hooked! We served it with shredded coconut and sliced almonds.
We added maple syrup to this egg custard pie, which gives it even more flavor depth and makes it the perfect brunch dessert. This recipe also uses buttermilk, nutmeg and cinnamon, so good! For the crust, you can use a store bought crust or you can make your own. We love this easy recipe for buttery flaky crust. It always turns out nicely.
What is Egg Custard Pie?
Egg custard pie is made from eggs, buttermilk, sugar, a little flour, spices, vanilla, salt and melted butter. It’s an old-fashioned pie that has been around for ages and is still one of our absolute favorite pies. A classic, no fail recipe that will be loved by many!
How to Make Egg Custard Pie
Pies can be intimidating to make, but this one is really easy. Whether you choose to use a store bought crust or make your own, the filling in this pie is so simple! You add all of the ingredients to a mixing, bowl, beat on high until combined and then pour into the prepared pie crust. Bake at 350 degrees for 45-55 minutes and then let it cool to room temperature. The best part about this pie is that you can serve it warm or cold! It taste just as good cold the next day. It can be refrigerated for a few days and enjoyed. Although, we highly doubt there will be any left after the first day!
The pie can look very plain, so to add some color and charm, we sifted powdered sugar mixed with cloves, nutmeg and cinnamon and then added shredded coconut and sliced almonds to one side. Also, if you want to add a little color, you can use dried tea flowers. You can also alter the toppings depending on the season or holiday.
If you try this recipe for Egg Custard Pie, let us know who you like it in the comments below!
This recipe is altered from Paula Dean
- 1 large Pie crust, rolled out and ready to use. You can make your own or use store bought.
- 5 large eggs
- 1 3/4 cups granulated sugar
- 1/4 cup maple syrup
- 1 cup buttermilk
- 1/4 cup flour
- 1/4 unsalted butter, melted
- 1 1/4 teaspoon vanilla extract
- 1/2 teaspoon fresh ground nutmeg divided
- 1/2 teaspoon cinnamon divided
- 1/4 teaspoons salt
- 2 tablespoons confectioners’ sugar
- 1/8 teaspoon ground cloves
- 1/4 cup shredded coconut
- 1/4 cup sliced almonds
- Preheat the oven to 350 degrees.
- Prepare the pie crust. You can make it, we love this recipe, or you can buy it.
- Press pie crust into a 9-inch round pie pan. Press up and around the pan to make a pretty pie crust. Crimp the edges together. Place in the refrigerator until pie filling is done.
- In a large bowl, whisk together eggs, granulated sugar, buttermilk, flour, melted butter, maple syrup, vanilla, 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon and salt. Mix until combined and pour into cold pie crust.
- Bake from 45-55 minutes, loosely covering with foil to prevent browning. Let it cool to room temperature.
- In a small bowl, add cloves, confections’ sugar and the rest of the nutmeg and cinnamon. Sift onto the pie.
- Add shredded coconut and sliced almonds to one side to decorate the pie.