A Tale of Two Pies (Part 2) – Egg Custard Pie – $.37 per serving

A Tale of Two Pies (Part 2) – Egg Custard Pie – $.37 per serving

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This pie will be a party favorite anywhere you serve it. It really is very simple to make, with handy ingredients you might already have on hand. Also, at less that $3 for an entire pie, this is a super affordable dessert option! This egg custard pie really is amazing when served warm. However, make sure you let it cool 10-15 minutes before cutting, or else it will fall apart on you. It is equally amazing served cold.

For my family, I whipped up (har-har) a batch of fresh whipped cream to put on top. My husband asked me last night, “How do you make whipped cream?” The answer is… whip some cream! All you have to do is pour some heavy whipping cream in a mixer and whip it on high for 5 minutes or so until it come out the proper consistency. I also added a few spoonfuls of sugar to make it extra sweet, but I have a serious sweet tooth. Anyone that’s seen me drink coffee can attest to that.

  • Cost
    • 1 frozen pie crust: $1.84
    • 4 eggs: $.20
    • Milk: $.21
    • Butter: $.41
    • Sugar: $.26
      • Total:  $2.92 for 8 servings, or $.37 per serving
egg custard pie whole

Egg Custard Pie

A simple and delicious dessert served hot or cold.

Servings 8
Author Leslie


  • 3 eggs
  • 1 cup sugar
  • 1 cup whole milk
  • 4 tbsp butter melted
  • 2 tbsp all purpose flour
  • 1 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice
  • 1 frozen 9" pie crust


  1. Preheat oven to 325.

  2. In a large bowl, mix sugar, milk, melted butter, flour, vanilla, and pumpkin pie spice until well blended.

  3. Beat eggs then add to bowl, mix until smooth.

  4. Pour mixture into frozen pie crust.

  5. Bake for 45-55 minutes, or until a toothpick inserted comes out clean.

  6. Let cool for 10 minutes before serving.

Recipe Notes

If you don't have pumpkin pie spice handy, you can substitute nutmeg or cinnamon.


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