Flaky Paula Deen Egg Custard Pie Recipe

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Paula Deen egg custard pie is one of the most popular recipes on her website. This delicious dessert is perfect for any occasion and easy to make!

Paula Deen Egg Custard Pie recipe

The custard filling for this pie is a mix of whisked milk, eggs, sugar, and flour with a bit of vanilla extract and ground nutmeg for flavoring in a bowl and poured into the pie crust. Then it’s carefully placed into the oven and baked at a low temperature until the custard turns golden.

I’ve seen some egg custard pie recipes made with evaporated milk or heavy cream, making the custard filling even richer. Feel free to substitute this for regular milk if your custard is extra creamy and sweet.

If you’re looking for a classic recipe that will always impress your guests, look no further than Paula Deen egg custard pie. This dessert is simple, yet it will always leave a lasting impression. Follow the recipe below to make your very own egg custard pie.

Other Paula Deen Recipes That You Can Try

What Equipment Will You Need To Make Paula Deen Egg Custard Pie?

  • Oven – Bake the greased pie in an oven for the crunchy crust until a wooden pick inserted near the center comes out clean.
  • Pie Dish – Bring out the 9-inch pie plate to keep under the greased pie crust. 
  • Mixing Bowls – Combine the ingredients until well incorporated and smooth.  
  • Electric Mixer – Whisk the sugar and beaten eggs in a large mixing bowl with an electric mixer until foamy.
  • Microwave-safe Bowl – Melt the butter in a microwave-safe bowl until smooth, not melted. 
  • Wire Rack – Arrange a wire rack in the middle of the oven to bake the greased pie crust. 
  • Rolling Pin – Roll out the pie crust with a rolling pin on a lightly floured surface.
  • Toothpick – Insert a toothpick near the center of the pie to ensure it is properly baked.
  • Spatula – Pour the mixture over the pie crust with a flat-surfaced spatula and even it thoroughly. 

How Much Time Will You Need To Make Paula Deen Egg Custard Pie?

Preparation TimeCooking Time Total Time
1 Hour 1 Hour 2 Hours

What Ingredients Will You Need To Make Paula Deen Egg Custard Pie?

  • Pie Crust – Take a premade frozen pie store-bought crust. Grease it with butter for a crunchy crust.
  • Sugar – Sugar will tender the pie, adding sweetness to the filling.
  • Eggs – We will use four eggs for a luscious yellow color to the custard and a bit more richness. 
  • Evaporated Milk – Evaporated milk will help you achieve a smooth and creamy texture.
  • Light Rum – Adding rum to the pie filling will provide umami flavors.
  • Salt – Adding salt to the pie filling will highlight the flavor of the ingredients. 
  • Ground Nutmeg – Sprinkle the nutmeg on top of the pie for a sweet crunch. 
  • Ground Cinnamon – Top your pie with ground cinnamon for a sweet and woody flavor with a slight citrusy note.
  • Whipped Cream – Use whipped cream to get the thickness and richness but not overly thick.
Paula Deen Egg Custard Pie

Steps To Make Paula Deen Egg Custard Pie

1. Set The Oven

Melt the butter sticks in a microwave-safe bowl for about 10 minutes or until the butter is fully smooth. 

Arrange a wire rack in the middle of the oven. Lightly grease a 9-inch pie plate with melted butter to get a crunchy crust.

2. Roll Out The Crust

Unroll the pie crust with a rolling pin on a lightly floured surface. Press pie crust into a 9-inch deep pie plate, and crimp the edges. 

Lightly poke holes into the bottom of the dough once it’s fitted firmly into the dish.

Transfer the crust to the freezer, unwrapped to chill until the oven is preheated.

3. Make The Filling

Whisk the sugar and beaten eggs in a large mixing bowl with an electric mixer. Add the milk, rum and salt and beat until combined. The filling will be pretty liquid and pale yellow.

4. Bake The Pie

Pour the filling into the refrigerated crust. Carefully transfer the pie to the oven and bake for 50 to 55 minutes. 

The custard should be set at the edges, but wobbly in the center or until a wooden pick inserted near the center comes out clean.

Remove the pie from the oven and place it on a wire rack to cool to room temperature. When it’s completely cool, store the pie in the refrigerator until you’re ready to serve.

Cut into desired sizes and garnish with whipped cream and powdered sugar.

Nutritional Information

Calories428 kcal
Total Fat21 g
Cholesterol 114 mg
Sodium322 mg
Carbohydrates 52 g
Fiber1 g
Sugar30 g
Proteins8 g
Calcium94 mg
Iron 2 mg
Potassium167 mg

How Will Paula Deen Egg Custard Pie Look And Taste Like?

Paula Deen egg custard pie is made with a basic custard baked in a flaky, all-butter pie crust. It is infused with aromatic vanilla and nutty ground nutmeg, a smooth, creamy custard, and a crispy crust.

Recipe Card

Paula Deen Egg Custard Pie

Paula Deen Egg Custard Pie Recipe

It's always a treat when Paula Deen shares one of her recipes. This egg custard pie is no exception; here's how you make it.
5 from 1 vote
Prep Time 1 hr
Cook Time 1 hr
Total Time 2 hrs
Course Chef’s Delight
Cuisine American
Servings 8
Calories 428 kcal

Equipment

Oven
Pie Dish
2 Mixing Bowls
Electric Mixer
Microwave Safe Bowl
Wire Rack
Rolling Pin
Toothpick
Spatula

Ingredients
  

  • 9 inch Pie Crust
  • 1 cup Sugar
  • 4 large Eggs
  • 1 can Evaporated Milk
  • ½ cup Whipped Cream
  • ¼ cup Light Rum
  • teaspoon Salt
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Cinnamon

Instructions
 

  • Melt the butter sticks in a microwave-safe bowl for about 10 minutes or until the butter is entirely smooth.
  • Arrange a wire rack in the middle of the oven.
  • Lightly grease a 9-inch pie plate with melted butter to get a crunchy crust.
  • Unroll the pie crust with a rolling pin on a lightly floured surface.
  • Press the pie crust into a 9-inch-deep pie plate, and crimp the edges.
  • Lightly poke holes into the bottom of the dough once it’s fitted firmly into the dish.
  • Transfer the crust to the freezer, unwrapping to chill until the oven is preheated.
  • Whisk the sugar and beaten eggs in a large mixing bowl with an electric mixer.
  • Add the milk, rum and salt and beat until combined.
  • Pour the filling into the refrigerated crust. Carefully transfer the pie to the oven and bake for 50 to 55 minutes until a wooden pick inserted near the center comes out clean.
  • Remove the pie from the oven and place it on a wire rack to cool to room temperature.
  • Cut into desired sizes and garnish with whipped cream and powdered sugar.

Nutrition

Calories: 428kcal | Carbohydrates: 52g | Protein: 8g | Fat: 21g | Cholesterol: 114mg | Sodium: 322mg | Potassium: 167mg | Fiber: 1g | Sugar: 30g | Calcium: 94mg | Iron: 2mg
Keyword Creamy Paula Deen egg custard pie, Egg custard pie, Paula Deen egg custard pie, Paula Deen recipe
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Frequently Asked Questions (FAQs)

What’s the difference between an egg custard pie and a quiche?

An egg custard pie is made with a crust on the bottom and a pouring custard on top. A quiche is made with a crust on the bottom and a custard mixed with cheese, vegetables, and meats.

Can I use milk instead of cream?

You can use milk instead of cream, but your pie will be less rich and creamy.

Can I make this pie ahead of time?

Yes, you can make this pie ahead of time, store it in the fridge, and reheat it before serving.

Conclusion

This Paula Deen egg custard pie recipe is easy to follow, and the result is worth it. You’ll love the creamy, custardy filling and the delicious, flaky crust.

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