Traditional custard pie usually relies heavily on eggs, but this homemade eggless custard pie is just as smooth and creamy.
If you have an egg allergy or simply do not eat eggs, you can still enjoy a classic bakery style dessert at home.
The filling thickens naturally on the stovetop with simple pantry staples, giving you that rich texture without any eggs at all.
A touch of vanilla and a light dusting of ground nutmeg on top bring out that cozy, familiar flavor.
It sets beautifully in the fridge and slices cleanly, making it a wonderful dessert to share with family and friends.
Why You’ll Love It
Creamy Vanilla Custard – Whole milk, cream, butter, and vanilla create a smooth, rich filling with classic homemade flavor.
Perfectly Tender Crust – The cold butter crust bakes light and flaky, giving every creamy bite a delicious contrast.
Silky Eggless Texture – Cornstarch and flour create a beautifully smooth custard that sets firmly while staying soft and spoonable.
Ingredient List
For The Crust
- 1 1/4 cups All-Purpose Flour
- 1 tbsp Granulated Sugar
- 1/2 tsp Fine Salt
- 1/2 cup Unsalted Butter, Cold And Cubed
- 3 tbsp Ice Water
For The Filling
- 2 1/2 cups Whole Milk
- 1/2 cup Heavy Cream
- 2/3 cup Granulated Sugar
- 1/4 cup Cornstarch
- 2 tbsp All-Purpose Flour
- 2 tbsp Unsalted Butter
- 2 tsp Vanilla Extract
- 1/4 tsp Ground Nutmeg
- 1/8 tsp Fine Salt
Directions
Step 1
Mix the all-purpose flour, granulated sugar, and fine salt for the crust. Work in the cold butter until the mixture has pea-size pieces, then add the ice water and mix just until the dough holds together. Flatten into a disk and chill for 30 minutes.
Step 2
Roll the dough into a 12-inch circle and fit it into a 9-inch pie plate. Chill for 15 minutes, then line with parchment and pie weights. Bake at 375°F for 18 minutes, remove the weights, and bake for 8 to 10 minutes more until lightly golden.
Step 3
Whisk 1/2 cup of the whole milk with the cornstarch and all-purpose flour until smooth. Add the remaining milk, heavy cream, granulated sugar, and fine salt.
Step 4
Cook the filling over medium heat, whisking constantly, until thick and bubbling. Continue cooking for 1 minute, then remove from the heat and whisk in the butter and vanilla extract.
Step 5
Pour the hot custard into the baked crust and smooth the top. Sprinkle evenly with the ground nutmeg.
Step 6
Bake the filled pie at 325°F for 15 minutes to set the surface. Cool to room temperature, then refrigerate for at least 4 hours before serving.
Tips
Keep The Butter Cold
Work the cold, cubed butter into the flour until you still see pea-size pieces. These pieces create flaky layers as the crust bakes.
Add the ice water one tablespoon at a time and stop mixing as soon as the dough holds together. Too much water or mixing can make the crust firm instead of tender.
Chill The Crust Twice
Chill the dough disk for the full 30 minutes before rolling so the butter stays firm and the dough is easier to handle.
After fitting the dough into the pie plate, chill it again for 15 minutes. This helps the crust keep its shape while it bakes, especially around the sides.
Use Weights Across The Crust
Line the chilled crust with parchment, then spread the pie weights evenly across the bottom and close to the edges. This keeps the base flat and helps prevent the sides from sliding down.
Remove the parchment and weights after 18 minutes, then continue baking until the crust is lightly golden. The crust needs to be mostly baked before you add the hot eggless custard.
Try These Next
- Eggless Boston Cream Pie
- Eggless Classic Pumpkin Pie
- Eggless French Vanilla Creme Brulee
- Eggless Lemon Meringue Pie
Questions You Might Have
Why does the crust need to be chilled before baking?
Chilling the dough helps the butter stay firm, which gives the crust a flaky texture and helps it keep its shape in the oven. The second chilling step after shaping also helps reduce shrinking while the crust bakes.
Eggless Custard Pie
Ingredients
Equipment
Method
- Mix the all-purpose flour, granulated sugar, and fine salt for the crust. Work in the cold butter until the mixture has pea-size pieces, then add the ice water and mix just until the dough holds together. Flatten into a disk and chill for 30 minutes.
- Roll the dough into a 12-inch circle and fit it into a 9-inch pie plate. Chill for 15 minutes, then line with parchment and pie weights. Bake at 375°F for 18 minutes, remove the weights, and bake for 8 to 10 minutes more until lightly golden.
- Whisk 1/2 cup of the whole milk with the cornstarch and all-purpose flour until smooth. Add the remaining milk, heavy cream, granulated sugar, and fine salt.
- Cook the filling over medium heat, whisking constantly, until thick and bubbling. Continue cooking for 1 minute, then remove from the heat and whisk in the butter and vanilla extract.
- Pour the hot custard into the baked crust and smooth the top. Sprinkle evenly with the ground nutmeg.
- Bake the filled pie at 325°F for 15 minutes to set the surface. Cool to room temperature, then refrigerate for at least 4 hours before serving.