Egg Custard Pie

"This is an old-fashioned favorite!"
 
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photo by Bobtail photo by Bobtail
photo by Bobtail
Ready In:
40mins
Ingredients:
7
Yields:
1 pies
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ingredients

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directions

  • Beat eggs well.
  • Heat milk and butter to just before boiling.
  • Add the milk mixture to sugar, butter, salt and vanilla.
  • Add the eggs.
  • Pour into unbaked shell.
  • Bake at 350 degrees until top is a golden brown color.

Questions & Replies

  1. Where is the Nutmeg in this recipe? How much for one pie?
     
  2. Everytime I try to make custard pie it tastes like scrambled eggs. What am I doing wrong?
     
  3. When making a custard pie what causes the crust to stick?
     
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Reviews

  1. Absolutely fantastic, Just the exact way I remember when I was a kid !! I just made my dad two an about too put two more in oven he's been very sick and hasn't smiled in a long time but when I brought this over his whole face lit up!
     
  2. This turned out great. We made just the custard. We used sugar substitute. It still come out great. Thanks
     
  3. I prepared this exactly as directed. It was so easy to prepare, which is important to me. The egg custard mixture made too much for one regular pie shell, but I could have filled it a little more. I baked the extra mixture in a little custard dish. I baked the pie for about 50 minutes, sprinkled it little bit of nutmeg on it for color. It set up well after cooling for a few minutes. Truly a tasty, easy pie! Thanks Angela Boone! Prepared for participation in PAC 2012
     
  4. I used artificial sweetener (xylitol) and sprinkled some nutmeg on top. It was super delicious. (I also partially baked the crust before adding the filling.) This amount of custard was just right for a ready-made frozen pie crust. A little trick I used was to pour the filling through a wire strainer as putting it in the crust. It's just a little thing that I do that assures a perfect texture, as it catches eggey solids. The time of cooking was about 50 min. It was still a little wiggly, so I let it stay in the hot oven with the door open and heat turned off. It firmed up as it cooled and was perfect. This is one of those classic recipes that never gets old.
     
  5. Including how long to bake would be nice?
     
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Tweaks

  1. I don't use hot milk. Just cold straight out of the fridge. I've been making these pies for decades, and have been using both types of recipes - hot milk "tempered" to the eggs, and cold milk blended into the pre-whipped eggs, and I get the same results of both kinds. The rest of the recipe ingredients are fairly similar, except I don't use butter in either kind. Seems to make it a little more "greasy" with the butter in it, but if that's the result that you wish, never use anything other than real, grade AA, genuine butter. No margarine. But, thats my own preference. I prefer "real" ingredients, as opposed to artificial ingredients. If you must use margarine in the filling, use the stick type, instead of the tub type, because the softer the kind you use, the more water there is in it, and it just makes it runny. Pie is a dessert that doesn't generally find its way to everyone's table, these days - it's a special thing that only comes up every so often, even only on holidays. So, if you're going to go to the special effort to put it on your dessert table for family members and guests, then make it the real deal. Don't waste your effort, expense, and results by buying artificial ingredients. If there are dietary restrictions regarding calories, then just serve smaller portions of the real thing, instead of larger portions of "artificial" results. It's rarely worth all the troubles. If there are other ingredients that can cause food sensitivities, then do pre-mealtime tests with various substitutes, for taste-test results to make sure the results are acceptable. Or, make sure you have a variety of desserts that will cover a variety of needs. One of the "hazards" of being a hostess during the Holiday season!
     
  2. Used xylitol instead of sugar.
     

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