Grandma’s Egg Custard Pie: A Timeless Treasure

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Grandma’s Egg Custard Pie is more than just a dessert; it’s a journey back to childhood, a warm embrace from the past, and a celebration of simple, yet profound flavors. This recipe, with its creamy filling and flaky crust, stands as a testament to the beauty of traditional baking. Let’s dive into making this classic dessert that’s bound to become a cherished favorite in your recipe collection.

The Story

Egg custard pie is a classic dessert that has graced tables for generations. Its origins can be traced back to the medieval times when custard was first used as a filling for pies and tarts. This particular recipe, passed down through generations, captures the essence of family tradition, combining the comforting taste of egg custard with the timeless love baked into every slice.

Why You Should Make

This egg custard pie is:

  • Comforting: The creamy custard and soft, flaky crust offer a comforting texture and taste.
  • Simple: With straightforward ingredients and steps, this recipe is accessible to bakers of all skill levels.
  • Versatile: Perfect for any occasion, from family gatherings to quiet moments of indulgence.

How to Serve

Serve Grandma’s Egg Custard Pie slightly chilled or at room temperature to best appreciate its flavors and textures. A dollop of whipped cream or a sprinkle of cinnamon can add an extra touch of elegance and taste.

How to Store

This pie should be refrigerated within two hours of baking. Cover loosely with plastic wrap or aluminum foil and enjoy within 3-4 days for the best quality.


  • Use fresh, high-quality eggs for the richest flavor.
  • Scald the milk just below boiling to avoid curdling the eggs.
  • Be gentle when mixing the eggs and milk to prevent too much air from incorporating, which can create bubbles in the custard.

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