1920’s Egg Custard Pie

I love Custard Pie, meaning, of course, EGG CUSTARD.  When I found this I had to save and reprint it.  Whatever you do — DO NOT put this in the refrigerator for storage.  The cold will precipitate out WATER from the custard which will ruin the pie crust.  — that’s not a food safety warning — it’s a taste and quality warning!

Pie Ingredients:

PEgg Custard Pierepared Pie Crust or use the recipe below and make your own coconut crust
2 eggs
1/4 cup sugar
1 1/2 cups milk
pinch salt
1/4 tsp nutmeg


Preheat Oven to 475 degrees F
Beat Egg lightly, add sugar and salt. Add milk slowly beating well. Pour into prepared pie shell, sprinkle with nutmeg and bake at 475 F for 10 minutes. Reduce heat to 425 F and bake until custard is firm and lightly browned.

Optional: Coconut Butter Crust ~

2 Tbsp butter softened
1 1/2 cups flaked coconut
Spread the butter evenly on the bottom and the sides of the pie pan, sprinkle coconut evenly on the top of butter and then smash coconut down into butter.
Fill with pie filling and bake as directed.

custard pie


8 thoughts on “1920’s Egg Custard Pie

  1. My Grandpa used to make this without any crust. He made it in individual custard cups. And stored it in the fridge. It was a real treat to find some of these in his fridge.


    1. I have made egg custard many times, and Creme Brûlée — which is egg custard with a ‘crust’ of granular sugar carmelized with a torch.

      I was so happy when the medical field decided there wasn’t all that much wrong with eggs after all.

      > >


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