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!
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.
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Other Paula Deen Recipes That You Can Try
- Paula Deen Collard Greens
- Paula Deen Stroganoff
- Paula Deen Zucchini Bread
- Paula Deen Gumbo
- Paula Deen Goulash
- Paula Deen Red Velvet Cake
- Paula Deen Pimento Cheese
- Paula Deen Cinnamon Rolls
- Paula Deen Broccoli Salad
- Paula Deen Tomato Pie
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 Time | Cooking 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.
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
| Calories | 428 kcal |
| Total Fat | 21 g |
| Cholesterol | 114 mg |
| Sodium | 322 mg |
| Carbohydrates | 52 g |
| Fiber | 1 g |
| Sugar | 30 g |
| Proteins | 8 g |
| Calcium | 94 mg |
| Iron | 2 mg |
| Potassium | 167 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 Recipe
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
- ⅛ 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
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.
