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My review
Custard Pie II
Yvonne
"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."
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Ingredients
servings 246 calsOriginal recipe yields 8 servings (1 -8 or 9 inch pie)
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- US
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Directions
{{model.addEditText}} Print- 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.
- 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; 11.2 g fat; 30.2 g carbohydrates; 6.5 g protein; 98 mg cholesterol; 322 mg sodium. Full nutrition
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Reviews
Read all reviews 79 Ratings
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Most helpful positive review
9/1/2008
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 ...
Most helpful critical review
11/8/2004
Although this pie was easy to make, the final product came out tasting bland.
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9/1/2008
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 ...
6/29/2010
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....
9/14/2004
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!
2/27/2011
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 ...
11/8/2004
Although this pie was easy to make, the final product came out tasting bland.
6/26/2017
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 nut...
1/7/2015
excellent recipe. I decided to leave out the crust. made it more of a pudding.