Difference in custard pies and egg pies?

The terms "custard pie" and "egg pie" are often used interchangeably, but there are some subtle differences:

Custard Pie:

* Focus on Custard: The primary ingredient is a rich, creamy custard made with eggs, milk, sugar, and often flavored with vanilla or spices.

* Texture: The custard filling is typically smooth and silky, with a gentle wobble when set.

* Crust: Can be made with a variety of crusts, from buttery pastry to a simple graham cracker crust.

* Examples: Traditional custard pie, pumpkin pie, pecan pie.

Egg Pie:

* Simpler Filling: Typically a more basic filling with fewer ingredients, focusing on eggs, milk, and sometimes sugar.

* Texture: The filling can be a bit more dense and less smooth than custard, sometimes with a slightly rubbery texture.

* Crust: Often a simple, flaky pastry crust.

* Examples: Quiche, savory egg pies with fillings like cheese, vegetables, and meat.

Key Differences:

* Ingredient Focus: Custard pies emphasize the richness and complexity of the custard filling, while egg pies focus on the simplicity of the egg base.

* Texture: Custard pies generally have a smoother, more delicate texture, while egg pies can be slightly denser.

* Flavor: Custard pies often include additional flavors and spices, while egg pies can be more savory or just plain egg flavor.

In Conclusion:

While the terms "custard pie" and "egg pie" are often used interchangeably, custard pies tend to be richer and more complex, while egg pies are simpler and focus on the egg base. Ultimately, the specific distinction depends on the individual recipe and how it is described.