If you love the creamy richness of crème brûlée, this egg pie is the perfect, no-fuss substitute. It’s silky, lightly sweet, and so easy to whip up with just a handful of ingredients. You can use a store-bought pie crust for convenience, or make your favorite homemade crust if you prefer. Either way, this dessert is guaranteed to impress without the extra fuss.
Ingredients (for one 9-inch pie)
- 1 (9-inch) pie crust (store-bought or homemade)
- 5 large eggs
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup heavy cream
- 1 ½ cups whole milk (use more cream for an extra decadent custard)
- ¼ teaspoon ground nutmeg (optional, for a warm touch of spice)
Instructions
- Prepare the crust
- Place your crust in a 9-inch pie dish. You may pre-bake it for 10 minutes if you like a crisper crust, but it’s not required.
- Make the custard filling
- In a large bowl, whisk together the eggs, sugar, vanilla, cream, and milk until smooth.
- Assemble
- Pour the custard mixture into your prepared crust. Sprinkle with nutmeg if using.
- Bake
- Bake at 375°F (190°C) for about 50 minutes, or until a toothpick inserted in the center comes out clean and the filling is set with only a slight jiggle.
- Chill & Serve
- Let the pie cool to room temperature, then refrigerate for at least 1 hour. Serve cold for the best flavor and texture.
Notes & Serving Suggestions
- Top slices with a dusting of powdered sugar or a dollop of whipped cream.
- Pair with coffee or tea for a perfect afternoon treat.
- This pie keeps well in the fridge for 3–4 days.
✨ Enjoy! This egg pie is simple, classic, and comforting — a true “back-to-basics” dessert that feels special every time.