Grandma's Egg Custard Pie

"This pie is so easy to make and won the 1999 American Pie Council's Pie Championship in the Custard Pie Category."
 
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photo by The Food Gays photo by The Food Gays
photo by The Food Gays
photo by Bev I Am photo by Bev I Am
photo by Amanda R. photo by Amanda R.
photo by Zuleika L. photo by Zuleika L.
photo by The Food Gays photo by The Food Gays
Ready In:
55mins
Ingredients:
9
Yields:
1 pie
Serves:
8
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ingredients

  • 1 (9 inch) unbaked pie shells, deep dish
  • 3 eggs, beaten
  • 34 cup white sugar
  • 14 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 egg white
  • 2 12 cups scalded whole milk
  • 14 teaspoon ground nutmeg
  • 3 drops yellow food coloring (optional)
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directions

  • Preheat oven to 400 degrees F.
  • Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add a few drops yellow food coloring.
  • Brush inside bottom and sides of pie crust with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
  • Bake for 40 to 50 minutes or until a knife inserted near center comes out clean. (Please adjust according to your oven) Cool on rack.

Questions & Replies

  1. I going to try and make this pie but I have no idea what scalded milk is can I get some help
     
  2. How can I print your recipes?
     
  3. My mom made these and I make them for the holidays. My kids love them. U can use evaporated milk or regular milk. Dont know what the scalding is about. I just let it get room temp or warm the milk in the microwave. Turns out perfect
     
  4. What is scalded milk
     
  5. What is scaled milk
     
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Reviews

  1. My mother is 91 and facing end of life issues. When her doctor asked her if there was anything she wanted she said "custard pie." I made this recipe and she thought it was wonderful! (She can only ear pureed foods.) Thanks for sharing this recipe.
     
  2. Wonderful egg custard pie! I was surprised that I didn't like this pie that much initially given the reviews and since I love egg custard. I tried it the night I made it after it was chilled in the refrigerator. The flavor was good, but the custard was too light, more flan-like. After it was refrigerated overnight, however, the custard became firmer and was wonderful. I will be replacing my regular egg custard pie recipe with this one. Recommend making a day ahead of time.
     
  3. This made a perfect pie !! The whole pie was gone in one sitting. I think I'll have to make another !! The trick to making a good custard ...DON'T over bake, take the pie out while it still jiggles in the middle. Residual heat will continue to cook the pie as it sits. I dusted my pie with some fresh grated nutmeg and cinnamon. A fantastic pie !!!
     
  4. I made this three times. First time I scaled the milk. Other times I didn't You really don't need to scaled the milk since grandma used unpasteurized milk. I bought milk at grocery store and is already pasturized so therefore no need to scaled milk I just took my milk right out of refrigerator and poured and mixed and baked in oven. Good and tasty recipe
     
  5. Taxagnian, you definitely did right by your mother with this recipe! I had planned to make a creme brule in a crust, so I used heavy cream instead of milk. I wasn't just going to throw out that perfectly fine extra yolk, so I threw that in with the other eggs. I sprinkled a bit of chopped pecans over the crust before pouring filling (with coconut added) in. It was wonderful. My mother had requested a coconut custard pie and just said that was the best pie she has ever had in her life. KEEPER. Thank you so much for sharing this recipe!
     
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Tweaks

  1. Also, I don't think it's necessary to scald the milk. I just beat the eggs lightly, beat in the sugar and salt thoroughly with a hand whisk, then the milk, vanilla and nutmeg, and dumped it into the unbaked chilled, prepared pie shell.
     
  2. Taxagnian, you definitely did right by your mother with this recipe! I had planned to make a creme brule in a crust, so I used heavy cream instead of milk. I wasn't just going to throw out that perfectly fine extra yolk, so I threw that in with the other eggs. I sprinkled a bit of chopped pecans over the crust before pouring filling (with coconut added) in. It was wonderful. My mother had requested a coconut custard pie and just said that was the best pie she has ever had in her life. KEEPER. Thank you so much for sharing this recipe!
     

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