Know what’s on your plate
Egg custard pie
Calories & nutrition facts
commercially prepared
Nutrition facts
Per 100 g% DV- Calories 210 kcal —
- Protein 5.5 g 11%
- Carbohydrate 19 g 7%
- Fat 12 g 15%
- Saturated fat 2.3 g 12%
- Fibre 1.6 g 6%
- Sugars 12 g —
- Sodium 275 mg 12%
- Cholesterol 33 mg 11%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 57 µg 6%
- Vitamin C 0.6 mg 1%
- Vitamin D 0.8 µg 4%
- Vitamin E 0.94 mg 6%
- Vitamin K 3.2 µg 3%
- Thiamin (B1) 0.04 mg 3%
- Riboflavin (B2) 0.21 mg 16%
- Niacin (B3) 0.29 mg 2%
- Pantothenic acid (B5) 0.66 mg 13%
- Vitamin B6 0.05 mg 3%
- Folate (B9) 20 µg 5%
- Vitamin B12 0.43 µg 18%
- Choline 38 mg 7%
Minerals
- Calcium 80 mg 6%
- Iron 0.58 mg 3%
- Magnesium 11 mg 3%
- Phosphorus 112 mg 9%
- Potassium 106 mg 2%
- Zinc 0.52 mg 5%
- Copper 0.02 mg 3%
- Manganese 0.06 mg 3%
- Selenium 7.1 µg 13%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 210 | 5.5 g | 19 g | 12 g |
| 1 × oz | 28.4 g | 60 | 1.6 g | 5.4 g | 3.3 g |
| 1 × piece (1/6 of 8" pie) | 105 g | 221 | 5.8 g | 20 g | 12 g |
| 2 × oz | 56.7 g | 119 | 3.1 g | 11 g | 6.6 g |
| ½ × oz | 14.2 g | 30 | 0.8 g | 2.7 g | 1.6 g |
| 3 × oz | 85.1 g | 179 | 4.7 g | 16 g | 9.9 g |
| 4 × oz | 113.4 g | 238 | 6.2 g | 22 g | 13 g |
Similar foods
- Coconut custard piecommercially prepared260 kcal / 100 g
- Coconut creme piecommercially prepared298 kcal / 100 g
- Egg custard95 kcal / 100 g
- Pumpkin piecommercially prepared243 kcal / 100 g
- Custard tartindividual263 kcal / 100 g
- Chocolate creme piecommercially prepared353 kcal / 100 g
- Vanilla cream pieprepared from recipe278 kcal / 100 g
- Cherry piecommercially prepared260 kcal / 100 g
- Boston cream pie cakecommercially prepared252 kcal / 100 g
- Egg custard dessertbaked, homemade104 kcal / 100 g
Questions about Egg custard pie
How much egg custard pie is a typical serving?
A typical slice, about one-sixth of an 8-inch (20 cm) pie, weighs 105 g and provides 210 kcal.
How do you stop egg custard pie filling from cracking?
Bake it gently, around 160°C, and take it out while the centre still has a slight wobble; it will finish setting as it cools. Avoid overbaking, which makes the eggs firm and prone to cracking.
Should egg custard pie be served warm or cold?
Let it cool fully so the custard sets cleanly before slicing. It is usually served chilled or at room temperature, often with a dusting of nutmeg.
How should you store egg custard pie?
Cover it and refrigerate it within two hours of baking; eat it within three to four days. Keep it chilled rather than leaving the egg-and-milk filling at room temperature.
Can you freeze egg custard pie?
You can freeze it, tightly wrapped, for up to about two months, but thaw it overnight in the fridge. The custard may turn slightly watery or grainy, and the pastry will lose some crispness.
What is the difference between egg custard pie and custard tart?
They are close relatives: both combine egg custard with pastry. Egg custard pie is generally a deeper, larger pie, while custard tart is usually baked in a shallower pastry case; recipes and names overlap.
How does egg custard pie compare with pumpkin pie?
Pumpkin pie has more carbohydrate, at 33 g per 100 g versus 19 g in egg custard pie, and far more vitamin A: 448 µg versus 57 µg.
Can you eat egg custard pie if it has been left out overnight?
No. Because its filling contains eggs and dairy, discard pie left at room temperature overnight rather than tasting it to check; refrigerate leftovers promptly.
Source: USDA FoodData Central 172783 · per 100 g · carbohydrate per EU label, fibre excluded
