| | | | | | | | |

Egg Custard Pie

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

AsianInAmericaCustardEggPieWholeWTeapotSideFamilies are forever. And so are good recipes like this Egg Custard Pie. Our family decided to jumpstart the Thanksgiving holiday by having a humongous three-day reunion the weekend before turkey day. At the center of everything was food – lots of it. I put in a lot of thought to the meal planning. No dish was repeated in those three days. I wanted to make sure our family who either flew in or drove from miles away had a good time. Filipino celebrations are defined by good food and a lot of it. We equate the abundance of food with blessings. And so we celebrated with food, family and fun.

After I bid my family goodbye, I got down to planning our real Thanksgiving dinner with my husband and sons. After the pre-binge before the big feast, I decided to pare it down to simple classic dishes. Like all big events, I start with pre-baking desserts first which I make a day or two ahead. This egg custard pie was on my to-do list for this holiday.

My husband kept reminiscing about the egg pie from his childhood. He was always talking about how luscious, soft and flavorful each slice was. So I set out to search for the best egg custard pie recipe I could find. Lucky for me, my friend Nancie McDermott, author of several cookbooks posted a photo of her egg custard pie on Facebook. I couldn’t believe how easy it was to put this together.The best thing I liked about this custard pie was that all the ingredients were within reach. I didn’t have to venture out to the supermarket for any specialty ingredients.

As we come together at the Thanksgiving table this week, I pause to give thanks for the food I am able to cook, the family I share it with and friendships I have made. My passion for wanting to feed my family the best has led me to learning more about food. This desire to learn has led me to many friendships in the culinary world and good ones at that. This only reinforces what I’ve always believed in “food brings the world together.”

Happy Thanksgiving, dear friends and readers of this blog. I wish you all an abundance of blessings, good food and the things that matter most. From our table to yours, thank you for your continued support and friendship.



Egg Custard Pie

This Egg Custard Pie baked quickly from an easy recipe of a good friend. I often make big batches of pie crust dough and freeze them in individual disks encased in plastic wrap. It is convenient to have pie crust dough available for pies or desserts you have to bake at a moment’s notice or during big holiday events. The pie crust recipe was from a previous AsianInAmericamag blog post. The egg custard recipe was adapted from the “Southern Pies” Cookbook by Nancie McDermott. Serves 4.
Course: Dessert, Snack
Cuisine: American, Asian, Filipino
Keyword: Egg Custard Pie
Servings: 4 people
Calories: 195kcal
Author: Asian in America


  • Oven-proof Pie Plate: 9-inches diameter


  • 1 pastry recipe for a single crust pie
  • 1 1/4 cups milk
  • 4 whole large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract


  • Make the dough for a single layer pie crust and using a rolling pin, roll it out on a dry, floured surface. Click on past blog recipe here. Or use a store-bought pie crust.
  • Preheat the oven to 350 F degrees. Using a 9-inch pie pan, place the pie crust dough on top. Trim the edges or any hanging dough. Press down the pie plate with a fork or fingers to shape the edge nicely.
  • Pre-bake the pie crust at 350 F for about 12 to 15 minutes. Take out of the oven and allow to cool slightly on counter while filling is prepared.
  • Using a medium-sized stock pot, over medium fire, heat the milk until it steams. There should be small bubbles on the edge of the pan. This will happen in about 5 to 6 minutes. Do not let the milk boil. Remove from heat and let the milk rest on the counter.
  • In a medium-sized bowl, beat the eggs. Pour in the sugar, vanilla and salt. Stir well till sugar is dissolved.
  • Pour the milk into the egg mixture very slowly while whisking with a wire whisk or a wooden spoon.
  • Place the custard mixture into the pre-baked pie crust. Put the pie in the bottom rack of the oven. Bake at 350 F for 25 to 35 minutes. The middle part of the filling must be firm.
  • When pie is cooked, cool on the counter till it is at room temperature. Cover and chill egg custard pie overnight before serving.
  • Recipe notes: The recipe for the pie crust pastry on the past blog site is for a double layer. You can divide the ingredients listed and make one single pastry crust or make the entire recipe, use half and freeze the rest wrapped in plastic.
  • Cook's comments: This egg custard pie looks and tastes just like the egg pie from our childhood which we enjoyed back in the Philippines. The "Southern Pies" Cookbook by Nancie McDermott has a great collection of classic pie recipes for all those who love pie or enjoy baking it. The cookbook is available on Amazon.
  • Hello, Friends! All the images and content here are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to use my photos or content on your website  without my permission. If you want to republish this recipe or content, please ask my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]


Serving: 1g | Calories: 195kcal | Carbohydrates: 41g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 33mg | Potassium: 101mg | Sugar: 41g | Vitamin A: 124IU | Calcium: 86mg

Nutrition Notes: The nutrition information provided is an estimate and will vary based on cooking or baking methods and brands of ingredients used.

Did you love this recipe? I have more Philippine dessert recipes in my popular cookbook How to Cook Philippine Desserts, Cakes and Snacks.

If you need Filipino Instant Pot recipes, find more in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker PotBuy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected].

Similar Posts


  1. I love making egg pies! I just love how the flaky, buttery crust gives way to soft and creamy custard. I will be making this too for our Xmas gathering but will make them in muffin pans for mini servings. A little more work but less messy to serve. Happy holidays!

    1. Thanks, Lalaine. So kind of you to visit the blog. Yes, this egg custard pie was so easy and delish. Great idea to make mini ones. If you’re pressed for time, try a graham cracker crust pie, too. Happy holidays!

    1. Thanks, Nami. This was one of the easiest pies to make. Just mix and bake the custard. I like to pre-mix my pie dough and store them in the freezer ahead of time. The planning makes the recipe easier. Glad you stopped by 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating