Egg custard pie is a classic southern dish that may be lacking all the frills, but it’s certainly worthy of a spot on the fine china!
And the pie saga continues! Boy, when I get on a kick about something, I really do tend to go all out. No one in our household is complaining about the fact that I’ve been cranking out a pie nearly every day for the last week and a half, and while this is the last pie recipe you’ll see (for at least a week, let’s be real) it’s the pie I’ve been the most excited to share with you! Many of you know it, but for those of you who don’t – prepare to fall in love with this classic southern treat: Egg Custard Pie
As I’ve mentioned previously, I’m working on compiling a post filled with decadent depression-era pies. While all of the pies are typically lacking in the looks department, they’re full of delicious ingenuity created by the women of the Great Depression era who made a way for their family to enjoy something sweet during a really sour time in our history. Many things such as fruit and nuts became rare commodities, so they made do with what they had on hand, which was frequently just a little flour, sugar, eggs and cream.
But as we all know, if you have flour, sugar, eggs and cream on hand, you’re truly sitting on a gold mine! There’s lot of things you can do with those ingredients, and this egg custard recipe certainly takes the cake, er…pie! 😉
Perhaps my favorite thing about this pie is that it’s suitable for a coveted spot on the Thanksgiving dessert table, or to serve casually on a random Tuesday for brunch. It’s nothing fancy, but I’ve found that my favorite way to eat it is on my own personal fine china. A little basic + a little fancy is a combination that has my name written all over it!
Here’s a copy of the recipe I love to use if you’d like to give it a try!
Egg Custard Pie
- 4 Tbs salted butter softened
- 3/4 cup sugar
- 4 eggs large
- 1 can sweetened condensed milk (14 oz)
- 2 cups whole milk warmed
- 1/2 tsp vanilla extract
- 2 pie crusts (9-in)
- Preheat oven to 425 F
- In a stand mixer, beat butter and sugar until creamy.
- Add in eggs one at a time, beating after each egg is added.
- Add in the condensed milk, whole milk and vanilla and mix thoroughly
- Pour into unbaked pie crusts and bake for 10 minutes
- Reduce heat to 300 F and continue baking for 50 minutes, or until filling is no longer wobbly in the center
- Remove from oven and allow to cool completely on wire rack
- Refrigerate for at least 2 hours before serving
Looking for even more pie ins-PIE-ration? (See what I did there?) Check out these other scrumptious pie recipes right here on Southern Made Simple!