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Egg Custard Pie

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8 eggs
1 cup sugar
1 teaspoon nutmeg
1 level tablespoon flour
1 teaspoon salt
5 cups milk

In a large bowl, beat eggs with flour, salt, sugar and nutmeg. Stir in milk** and pour batter through strainer into deep 9-inch pie shell.  Bake 15 minutes at 400*F and reduce heat to 325*F and bake 25 to 30 minutes** or until pie is set.

My Notes:  This makes a lot of custard.  Even with my deep dish Pyrex pie plate, I still had probably a half a cup of custard that wouldn’t fit into the pie plate. Would have made a nice single cup of custard if you wanted to take the time to cook it in a hot water bath, I think.

Do not skip straining the custard through a sieve.  It helps to smooth out the custard, removing any lumps of flour or strings of egg.


No way did this cook in the time allotted.  At the end of  30 minutes, my pie was very undercooked.  In total, I probably added another 15 minutes of cooking time.  Let me forewarn you, however.  My oven does not like to cook custard anything; I have the same issues with bread pudding.  Your best bet is to use a very thin knife at the end of 25 minutes and pierce the center of the pie.  If the knife comes out clean, the pie is done.  The center will still look wobbly, but that’s fine as the pie will firm up once it’s cooled completely.  Be careful not to overcook the pie as it will turn watery.

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