Custard Pie II

Name: Custard Pie II
Yield: 1 -8 or 9 inch pie
Ingredients: 4 eggs, beaten; ⅔ cup white sugar; ½ teaspoon ground cinnamon; 1 teaspoon vanilla extract; ½ teaspoon salt; 2 cups scalded milk; 1 recipe pastry for a 9 inch single crust pie

Rating: 4 stars

10 Ratings
7 Reviews
5 Photos

Creamy homemade pudding texture. You can replace the cinnamon with nutmeg if you prefer. This pie can be baked in an 8 inch pie pan, as well.

By Yvonne

Gallery

Recipe Summary

Servings:

Yield:

1 -8 or 9 inch pie

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

4 eggs, beaten
⅔ cup white sugar
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon salt
2 cups scalded milk
1 recipe pastry for a 9 inch single crust pie

Directions

Step 1
Combine eggs, sugar, cinnamon or nutmeg, vanilla, and salt. Add scalded milk a little at a time, so that you do not cook the eggs. When all is blended, pour into a 8 or 9 inch unbaked pie shell.

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Step 2
Bake at 350 degrees F (175 degrees C) for 30 minutes or until a knife inserted into the center comes out clean.

Nutrition Facts

Per Serving:

246 calories; protein 6.5g; carbohydrates 30.2g; fat 11.2g; cholesterol 97.9mg; sodium 322.3mg. Full Nutrition

Reviews (7)

Most helpful positive review

Kaye

09/01/2008

My family loves this recipe and i have been asked by many for the recipe... however i do add fresh berries,(like blueberry or blackberrys) i also have added and extra egg, do make sure to use whole milk..... Read More

Helpful

(29)

Most helpful critical review

RYAN17

11/08/2004

Although this pie was easy to make the final product came out tasting bland. Read More

Helpful

(5)

10 Ratings

5 star values: 4
4 star values: 4
3 star values: 1
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Kaye

09/01/2008

Helpful

(29)

Jane D

06/30/2010

My Mom loves custard so I decided to make this for her birthday. Did not have a crust and no time to make one so I doubled the recipe using 2 cans of canned milk and reg milk to make the 4 cups. I then used a 9 x 13 cake pan as a bath and a glass pan that fit inside. Glass pan inside the 9 x 13, poured the custard into the glass pan into the oven then added water to the outside pan almost to the top. Baked for 30 minutes @ 350. Came out perfect. Made it again tonight and it is perfect. Read More

Helpful

(21)

CHRISF2

09/14/2004

I really enjoyed this pie. It was easy to make and turned out perfect. The flavor seemed to come out more after the pie sat a day in the frig. I used the nutmeg for that old fashion taste. Yummy! Read More

Helpful

(18)

ruthie64

03/01/2011

I made this recipe today never made custard pie before but my mother used to well this certainly hit the spot it was perfect. I put a little too much cinn in it and was scared it would not be good but the excess cinn layed on the crust and gave it such a great taste and the top had a golden brown top. I just loved it and will keep this in my recipe box for future use Read More

Helpful

(8)

RYAN17

11/08/2004

Although this pie was easy to make the final product came out tasting bland. Read More

Helpful

(5)

William Tatum

01/07/2015

excellent recipe. I decided to leave out the crust. made it more of a pudding. Read More

linda

01/07/2021

I had to cook this recipe longer to set filling. 45 minutes Read More

Jan Hertwig

06/26/2017

I found it too sweet....I use organic cane sugar. Next time I would cut it down to half a cup. Also it took 50 minutes although my oven may need to calibrated. Otherwise with freshly grated nutmeg it was a good custard pie. Reminded me of the cafeteria places in Myrtle Beach where they featured custard pie. Read More

Reviews for Photos of Custard Pie II

1 of 7

All Reviews

I really enjoyed this pie. It was easy to make and turned out perfect. The flavor seemed to come out more after the pie sat a day in the frig. I used the nutmeg for that old fashion taste. Yummy!