Egg Pie Recipe

Laurie Tardif
Sweet egg pie

Ingredients for Egg Pie Recipe

Yield: 8 servings

  • 1 frozen unbaked pie crust
  • 3 eggs
  • 1/3 cup sugar
  • 1 3/4 cups milk
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • Pinch of ground nutmeg


  1. Heat oven to 450 degrees F.
  2. Prick bottom and sides of crust 10 times with a fork to keep crust from cracking while baking.
  3. Place crust on a baking sheet and bake 10 minutes.
  4. While the crust bakes, whisk together remaining filling ingredients, except for the nutmeg, in a medium bowl until completely combined.
  5. Once the empty crust is removed from the oven, reduce the oven temperature to 350 degrees F.
  6. Pour the filling through a fine mesh strainer directly into the crust. The strainer may catch some egg white strands that didn't get mixed into the filling; if so, discard these into the trash.
  7. Return the filled piecrust to the baking sheet and put in the oven. Bake for 15 minutes.
  8. Remove the pie and baking sheet, placing the sheet on a flat heat-proof surface (such as the stovetop).
  9. Sprinkle the ground nutmeg evenly over the pie.
  10. Cover the crust edges with foil strips to prevent burning as it continues to bake.
  11. Return the pie to the oven and bake for 25-30 minutes longer, until the center is set.
  12. Cool the pie on a wire rack for 30 minutes.
  13. Cover and chill completely prior to slicing.
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Egg Pie Recipe