This an extremely old recipe for a simple but wonderful pie. Basically it is a spiced custard pie, but the beautiful thing is that it is made with ingredients that are usually always in your kitchen.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the sugars, flour, cinnamon, cloves, and salt in a bowl. Add the eggs and yolk one at a time, and mix well. Stir in the milk, melted butter, and vanilla. Pour filling into the shell.

    Advertisement
  • Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes. When the side of the pan is tapped, the center should still wobble like gelatin. Cool on a rack.

Nutrition Facts

414.3 calories; 6.4 g protein; 67.1 g carbohydrates; 107.9 mg cholesterol; 250.2 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/14/2006
I had a hard time with this pie - I baked it longer and it still didn't quite set up in the middle but we ate the edges and it was delicious... I also used a too-small crust and had extra filling which I poured into a couple of muffin cups and baked 25 minutes or so. When inverted onto serving plates and drizzled with the syrup left in the cups they looked fancy and tasted really good! Read More
(5)

Most helpful critical review

Rating: 2 stars
01/22/2007
There was a little too much filling for my 9 inch pie plate- I spilled some on the way to the oven. I baked it for 45 minutes but it never set up until I refrigerated it- which should not be necessary. But the taste was delicious and I had all the ingredients on hand. If I hadn't had the problems mentioned above this would have been 4 stars maybe 5. Read More
(3)
7 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
07/14/2006
I had a hard time with this pie - I baked it longer and it still didn't quite set up in the middle but we ate the edges and it was delicious... I also used a too-small crust and had extra filling which I poured into a couple of muffin cups and baked 25 minutes or so. When inverted onto serving plates and drizzled with the syrup left in the cups they looked fancy and tasted really good! Read More
(5)
Rating: 2 stars
01/22/2007
There was a little too much filling for my 9 inch pie plate- I spilled some on the way to the oven. I baked it for 45 minutes but it never set up until I refrigerated it- which should not be necessary. But the taste was delicious and I had all the ingredients on hand. If I hadn't had the problems mentioned above this would have been 4 stars maybe 5. Read More
(3)
Rating: 5 stars
11/26/2006
This pie was amazing! I got a little carried away with mixing the filling and ended up having a crusty sugar froth on top but it was easily peeled off as it cooled. Next time I'll be more careful with my mixing. Read More
(2)
Advertisement
Rating: 4 stars
03/16/2014
This resipe for this pie has more sugar than my recipe ( mine uses 1 1/2 c.) that could equate not setting up tight. Also it is SUPPOSED to have a cusrt type film on top! May recipe used 4 whole and over filled mt 10" pie pan but not to worry custard cups to the rescue!! Had 2 lovely 6 oz. crustless custards when it was all said and done! I will definitely make this again! Read More
(1)
Rating: 4 stars
02/17/2020
The posted recipe is for TWO PIES which may be why some had trouble with the filling not setting up. Halve the ingredients as near as possible if you prefer a single pie. Read More
Rating: 3 stars
01/27/2012
The pie was good tasting but something was wrong with the recipe ingredients. The pie would not set up after it cooled. I placed it in the fridge over night and it didn't help. Should i use more flour?. I am brand new at cooking so i could use some help. Thanks Tom Read More
Advertisement