22 egg custard pie recipes

Strawberry rhubarb custard pie suspends diced rhubarb and sliced strawberries in a silky egg-and-flour custard, baked into a single tender shell. The classic spring duo with creamy backbone.

Magic coconut custard pie that makes its own crust while baking. Easy blender dessert with vanilla custard and toasted coconut topping in 50 minutes.

Silky lemon custard in a buttery homemade cookie crust, bursting with bright citrus flavor from fresh lemon juice and zest. A simple from-scratch pie that sets beautifully as it cools, finished with a snowfall of powdered sugar.

Old-fashioned cottage cheese custard pie with a cloud-light texture from folded egg whites. Sieved cottage cheese, vanilla, and milk bake into a silky, sweet filling.

A decadently delicious coconut cream pie highlights the coconut. The custard filling is made with half and half, and egg yolks. It's creamy and rich, which goes deliciously well with the coconut. Meringue topping adds another layer of creaminess without adding any more fat. Nobody can resist it!

Impossible banana cream pie that makes its own crust while it bakes. Bisquick, eggs, milk, and butter blend into a self-crusting custard topped with fresh bananas and whipped cream.

Quebec maple syrup pie (tarte au sirop d'erable) with a custard filling of pure maple syrup, cream, and eggs in a flaky shell. Five ingredients, intensely sweet, purely Canadian.

Orange chiffon pie folds whipped egg whites into a citrusy gelatin-set orange custard for a cloud-light filling in a flaky pastry shell. A retro chilled pie topped with whipped cream and orange slices.

Old-fashioned custard pie with dried apricots simmered until tender, folded with beaten eggs and cream into a baked pastry shell.

Lighter pumpkin chiffon pie set in a crackling honey-brushed phyllo crust. Gelatin-stabilized filling with whipped egg whites for a cloud-soft texture and far less fat than custard pie.

Double-crust caramel brown sugar pie with a cooked custard filling made from brown sugar, heavy cream, butter, and eggs. A rich, old-fashioned sugar pie served with fresh berries or peaches.

Baked Spanish eggs with crispy tortilla pieces, sauteed peppers, tomatoes, onions, green chiles, and cumin in an egg custard. A Mexican-style frittata baked in pie tins and cut into wedges.

Maple walnut cream pie with a custard filling cooked in a double boiler using real maple syrup and egg yolks. Topped with whipped cream and crunchy walnuts.

Berks County potato custard pie, a Pennsylvania Dutch classic with mashed potato, lemon juice, lemon zest, and whipped egg whites in a flaky crust. Light and tangy.

Apple pie with a custard twist: cornstarch-thickened cream and egg coat the spiced apples, baking into a smooth, custardy filling under a sparkling cinnamon-sugar crust.

Rhubarb cream pie with a custard-like egg filling, warm nutmeg, and a lattice crust baked golden. Four cups of fresh rhubarb deliver that signature tart-sweet bite.