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Homemade Baked Egg Custard

Rated as 5 out of 5 Stars

"This is the best egg custard tart I have ever made and tasted. You should check this out. Cheap and easy to make, too."
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2 h 5 m servings 546 cals
Original recipe yields 8 servings


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  • Prep

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  1. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease the bottom of a deep-dish pie plate.
  2. Beat butter, sugar, and egg in a bowl until creamy. Blend in flour to form a dough, using your hands to knead it together at the end.
  3. Roll pastry out on a lightly floured surface and place into the prepared pie plate so it covers the bottom and the sides.
  4. Beat eggs and sugar in a bowl using an electric mixer. Beat in vanilla extract. Gradually stir in cold milk until fully incorporated. Pour custard mixture over the pastry base and sprinkle with nutmeg.
  5. Bake in the preheated oven until custard is set and a sharp knife inserted near the centre comes out clean, about 45 minutes. Remove from the oven and cool completely before serving, about 1 hour.


  • Cook's Note:
  • The custard tastes best chilled.

Nutrition Facts

Per Serving: 546 calories; 27.8 g fat; 64.4 g carbohydrates; 10.2 g protein; 182 mg cholesterol; 73 mg sodium. Full nutrition

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This pie is absolutely fantastic. I make custard all the time but never made it into a pie. You won't be sorry you made this.

How about, I grew up on egg custard. My Mother made it regularly along with lemon sponge pudding. Both also worked well as pies.