Food, Old Diary

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


10 thoughts on “1920’s Egg Custard Pie

    • I love custard pie but so often the places that do serve it have stored it in a reefer case and the pie dough has soggy-fied.


  1. Linda Sand says:

    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.


    • 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.

      > >


  2. Terry says:

    Thank you for the egg custard recipe. We have an abundance of eggs and I love custard and pie. It’s a win win for us☺☺


    • Terry, thanks for stopping by! I hope you hang out with us from time to time.

      “abundance of eggs” — LOL — our grandkid keeps chickens and she’s learning the reality of having an “abundance of eggs.”

      The thing about custard pie is that it’s important to stay sanitary. You’ll find, if you don’t already know, that if you put a custard pie in the refrigerator in a concern for spoilage that the custard will leach water out of the custard and into the pie crust. If you can find a way to make small enough pies that they don’t last long, or a large enough group of mouths to eat them when they are still really fresh that’s the best solution. So much better than soggy bottom crust!!!

      I’ll drive a long way for a piece of custard pie if I can’t bring myself to make a whole pie. Or on a whim. 🙂


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