Egg Custard Pie (3 ways)

Picture 1Egg Custard reminds me of two things: 1) My dad begging my mom to make one and 2) always my ‘pie of choice’ when going through the S&S Cafeteria line growing up. (Hahaaa) Mom’s was better!

Most growing up in the South have had an egg custard, but for those who haven’t think… “the poor man’s Creme Brulee”  (LOVE that too) I have never made a homemade Creme Brulee, but I have a viewer on my TV show who says his 6th grade daughter is a master at them… gotta’ get her as a guest on the VLOG, don’t you think!

This whole write up was to celebrate LOCAL Eggs. My sister has the cutest “Chicken House” in her back yard & She lives in a subdivision, and our whole family benefits from her hard work… It’s greatly appreciated. The price of fresh farm eggs or Organic grocery store eggs can add up… still, I would skimp elsewhere and pay it. Research or ask me why… it is important.

The “Egg Custard” is the humblest of pies and yet so good. There is the plain custard… the coconut custard… apple cinnamon… or one I didn’t show in the video… add to cooked rice in a casserole dish, bake and a Southern Rice custard. My grandmother once said, “Kimberly you love egg custard so much… here’s a buttermilk pie recipe”. Mmmm, I’ll share that one later- its great!

I do want you to know that you can cut the fat and sugar a bit and still have a good “skinny pie” Instead of high fat milks & creams… use 2% Instead of 3/4cp of sugar… 1/2. Small cuts here and there and moderation means you CAN have your pie and eat it too!

Now the Hot or cold debate (feel free to join in with a comment below)… I love the plain custard almost right out of the oven… warm, buttery, vanilla. The Apple Custard is great out of the frig for a quick breakfast even. (Eggs, milk, apples… why not???) Then there is the is the scalded milk debate… Just my opinion, but it’s good with out that step too. Pretty sure the ‘ol S&S put yellow food coloring in theirs, but I try my best to stay away from dyes… plus i think the natural color is prettier. I’m guessing this recipe will bring out some memories and variations… PLEASE share by commenting below, and with all food- PLEASE SHARE (the link at least).


~kimberly kelly



Egg Custard Base:

5 eggs  Beat these good before adding other items

3/4 cup of Sugar (skinny it down to 1/2 if you want)

2 tsp of REAL Vanilla

3 cups of milk (I used whole milk, but 2% is STILL a great pie and a little bit skinnier)

1/4 tsp of salt



Plain Pie:

I love to top it with a few slices of butter on top… some cooks in some glazes the top.


Coconut Custard:

Same thing but add some (defrosted) frozen coconut



Apple Custard

Grate or slice apples (add a splash of lemon so they Don’t brown)

sprinkle cinnamon all over the pie and add the custard on top



Cook at 400 degrees the first 15 mins 350 the last… and don’t be afraid to put a loose sheet of foil over the top of the pie if the crust starts to brown too much. 30-40 mins, but trust your eye and knife more… when a knife inserted in the middle comes out clean, you’re good. TRY not to over cook.











About kimberly kelly

I have been in media my whole life, a decade of Morning Radio Shows & a decade of Hosting Television Shows both cable & affiliate. Food is a passion & after sharing this BLOG with viewers... it kinda' grew a life of it's own. Nothing fancy t's just me - sharing what generation(s) in my family & friends & those in travels along the way shared. Food is an expression of ones self and a humble offering to loved ones. One of the best expressions of love. You get "One Trip"... skimp on the material things in life, food is your lifeline though -never skimp on your food! Food can be a positive affect on your health, but also the power to make one feel love. I hope I can show you some of both. Growing & cooking outdoors, is a reminder where our food should come... the ground & not just a shelf.
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8 Responses to Egg Custard Pie (3 ways)

  1. Denise Gilliland says:

    One of my all time favorites! Plain please, no coconut! Also, the question, crust or no crust? I prefer no crust, family members prefer crust. My Mom made this a lot when I was a kid, LOVE it!

  2. Is Egg Custard pie Southernese for crème brûlée? :)

    • kimb3825 says:

      Hahaaa… while I joke about that, they are different in texture but close in the vanilla cream taste :) So kinda’ I guess

  3. Ginni says:

    I’m going to try this and you’ve reminded me that I have a no crust coconut pie that I haven’t made for years. You’ve got my appetite going!!

    • kimb3825 says:

      Ohhhh, my mom used to make that; LOVE that pie!!

    • Simge says:

      I love my Pyrex pie plates and have many of them in viuoars sizes – I like to pick them up for less than $1 at yard sales, junk shops or Goodwill! I am always on the lookout for small glass pie pans – about the 4-6 inch size – they are great for making a sweet individual pie for a birthday girl or boy, or to give a little taste of home cooking to our elderly neighbor who lives all alone and is over 90! Wee pie plates are hard to find, so I grab them when I see them. Glass is perfect because it make a flakier crust – just the way it conducts the heat I think – and you can see if it is nicely golden, or needs a minute more of baking! I love your product reviews, Aunt Ruthie – peeking into your kitchen inspires me every time! Happy baking!

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