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A classic old fashionedcustard pie recipe just how you remember Grandma’s to be. This pie features a homemade lard pie crust and all the creamy and classic taste of a fresh-baked custard pie.
Are you looking for a silky smooth, egg custard pie recipe? Chances are, if you landed on this recipe, you love the smooth taste of a good homemade custard pie?
Have you noticed that these days, store bought custard pies taste like vanilla pudding with a hint of egg flavor? What happened to the slightly toasted, eggy custard pie we used to have back in the 90’s and earlier?
My love of custard pie developed when I was a kid. My mom would always buy a custard pie for Sunday breakfast. I love the smooth, slightly crunchy crust and the velvety custard filling.
Classic Egg Custard Pie Recipe
This recipe makes a large, deep-dish classic egg custard pie – just how my family likes it. It’s made with simple ingredients like milk, eggs, and lard.
If you prefer (or require) gluten free pie, you can follow this gluten free egg custard pie recipe which is just as delicious!
How to Make Lard Pie Crust
Using lard for homemade pie dough is a great choice because lard is healthier (less saturated fat than butter) and it is gluten-free. Lard might be rendered pig fat but it actually has no flavor impact on baked good like pie crust.
Baking with lard also helps pie crust maintain a consistent flavor and texture. Pie crust is flaky like what you could expect from a bakery. I really also believe it makes the dough more workable.
To make a lard crust you need only a few common baking ingredients:
- 1 1/2 cups all purpose flour (plus extra for dusting the counter)
- pinch of salt
- 1/2 cup lard
- 3-4tablespoonsice water
Instructions:
- In a bowl, add flour, lard, salt, and work in 1 tablespoon of ice water as needed.
- Use floured hands to work the dough until fully combined and not sticky. This dough can be refrigerated for 1 hour to make it easier to roll out. (This is optional, but recommended if time permits.)
- Grease the pie pan with a little extra lard before rolling out the pie crust and pinching the edges to form a design.
- Brush crust with egg white.
Do I need to refrigerate pie crust dough?
After you mix your pie crust dough using the below instructions, I recommend forming it into a disc and refrigerating it for 30 minutes so it is easier to roll out and crimp.
How to roll out pie crust
To roll out pie crust dough, start out with a clean counter surface. Sprinkle about 1/4 cup of regular flour on the surface, and then coat your rolling pin.
Unwrap the pie crust disc and then place it over the floured surface. Roll out dough into a large circle and then place over your large pie crust dish.
How to Make Custard Pie Filling
This custard pie filling recipe can also be used for baked custard recipes or for bread pudding. It requires very simple baking staples.
- 3 large eggs, beaten
- 1 whole egg white for brushing crust
- 3/4 cup white sugar
- 2 1/2 cups scalded whole milk
- 1 teaspoon vanilla extract
- pinch salt
- nutmegto sprinkle over the top of pie
Instructions:
- Prepare pie crust if making your own.
- Pre-heat oven to 400 degrees Fahrenheit.
- Add whole milk to a saucepan and scald until just warmed, remove from heat – DO NOT BOIL!!
- In a bowl, mix eggs, sugar, extract, and salt- slowly add in the scalded milk and whisk it in to make the custard.
- Pour custard into the un-baked pie shell, sprinkle with nutmeg, and bake in the center rack for 30-35 mins.
- Allow pie to sit for at least 1-hour at room temperature to firm up.
- Once cooled, place pie in the fridge, and the serve. Enjoy!
Do You Like Homemade Pies? You’ll Love These Recipes Too!
Easy Apple Pie Using Store-Bought Crust
Pumpkin Pie From Scratch
Crustless Cheesecake Made in a Pie Dish
Printable Egg Custard Pie Recipe:
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4.75 from 8 votes
Classic Egg Custard Pie Recipe with an Easy Crust
A classic old-fashioned homemade custard pie recipe – just as Grandma’s used to be. This pie features a homemade lard pie crust and all the creamy and classic taste of a fresh-baked custard pie.
Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Total Time 40 minutes minutes
Course Dessert
Cuisine Custard Pie, Dessert
Servings 8 slices
Calories 283cal
Author Amy Desrosiers
Cost $3
Ingredients
Egg Custard Filling
- 3 whole eggs beaten
- 1 whole egg white for brushing crust
- 3/4 cup white, granulated sugar
- 2 1/2 cups scalded whole milk (warmed milk in a saucepan)
- 1 teaspoon vanilla extract
- pinch salt
- nutmeg to sprinkle over the top of pie
Lard Crust
- 1 1/2 cups + dusting flour all purpose flour
- pinch salt
- 1/2 cup lard
- 3-4 tablespoons ice water
Instructions
To Make the Crust:
In a bowl, add flour, lard, salt, and work in 1 tablespoon of ice water as needed.
Use floured hands to work the dough until fully combined and not sticky.
This dough can be refrigerated for 1 hour to make it easier to roll out. (This is optional, but recommended if time permits.)
Grease the pie pan with a little extra lard before rolling out the pie crust and pinching the edges to form a design.
Brush crust with egg white.
To Make the Egg Custard Filling:
Pre-heat oven to 400° Fahrenheit.
Add milk to a saucepan and scald – DO NOT BOIL!! Scalding milk is when you heat it until just warmed throughout.
In a bowl, mix eggs, sugar, extract, salt-slowly add in the scalded milk and whisk.
Pour custard into the un-baked pie shell, sprinkle with nutmeg, and bake in the center rack for 30-35 mins.
Allow pie to sit for at least 1 hour at room temperature.
Place in fridge, and the serve once center is firm to the touch. Enjoy!
Notes
The pie will be slightly jiggly in the center. This pie requires 4 hours to fully set. Be sure to only put it in the fridge once it is cooled.
Cover it with plastic wrap to set or store. It lasts a good 4 days in the fridge when tightly covered.
Nutrition
Serving: 1slice | Calories: 283cal | Carbohydrates: 56g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 35mg | Potassium: 152mg | Fiber: 1g | Sugar: 22g | Vitamin A: 235IU | Vitamin C: 0.8mg | Calcium: 98mg | Iron: 2.1mg
