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Egg Custard Pie

Cook Time1 hr
Total Time1 hr
Servings: 2 pies
Author: Southern Made Simple


  • 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
  • Enjoy!


Recipe adapted from Miss Kay's Duck Commander Kitchen

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