Egg Custard Pie
Cook time
Total time
Serves: 2 pies
  • 4 Tbs salted butter, softened
  • ¾ cup sugar
  • 4 large eggs
  • 1 can (14oz) sweetened condensed milk
  • 2 cups whole milk, warmed
  • ½ tsp vanilla extract
  • 2 9-inch pie crusts
  1. Preheat oven to 425 F
  2. In a stand mixer, beat butter and sugar until creamy.
  3. Add in eggs one at a time, beating after each egg is added.
  4. Add in the condensed milk, whole milk and vanilla and mix thoroughly
  5. Pour into unbaked pie crusts and bake for 10 minutes
  6. Reduce heat to 300 F and continue baking for 50 minutes, or until filling is no longer wobbly in the center
  7. Remove from oven and allow to cool completely on wire rack
  8. Refrigerate for at least 2 hours before serving
  9. Enjoy!
Recipe adapted from Miss Kay's Duck Commander Kitchen
Recipe by Southern Made Simple at