Grandma's Egg Custard Pie

The other day I had a craving for a slice of fresh Egg Custard Pie.

We looked at the one in the market and it looked really sad. So I decided it was time to pull out an old favorite recipe in our home.

This custard pie recipe is the 1999 American Pie Council’s National Pie Championship’s first place winner in the Custard Pie category.

Serve it chilled with fresh berries, mummmm!

Now the original recipe calls for 3 drops of yellow food coloring to be added, I personally do not add it since I use farm fresh eggs and they are a beautiful yellow on their own!

Easy Egg Custard Pie

This custard pie recipe is the 1999 American Pie Council's National Pie Championship's first place winner in the Custard Pie category.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American


  • 3 lg eggs, beaten
  • ¾ cup sugar, super fine
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 2 ½ cups scalded milk
  • 1 9" frozen pie crust, thawed
  • 1 lg egg white, beaten
  • ¼ tsp ground nutmeg


  • Preheat the oven to 400 degrees F
  • Mix together eggs, sugar, vanilla, and salt in a large bowl; stir well.
  • Blend in scalded milk
  • Brush the bottom and sides of pie crust with beaten egg white to help prevent a soggy crust.
  • Pour custard mixture into pie crust. Sprinkle with nutmeg
  • Bake in preheated oven until a knife inserted near the center come out clean, 30-35 minutes. Cool on a wire rack
Keyword Custard, Custard Pie, Dessert, Pie

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