Egg Custard Pie III
I'm 78, and this was my grandmother's pie. Good served warmed up with whipped cream and a dash of nutmeg on top, or great served cold.
I'm 78, and this was my grandmother's pie. Good served warmed up with whipped cream and a dash of nutmeg on top, or great served cold.
I've never had a custard pie before, so I didn't know what to expect, but it sounded easy, so I gave it a shot. Wow. Not only was the recipe as easy as it seemed, but it was absolutely delicious. I used a little less sugar because I don't like things super-sweet, but that's the only change I made. So yummy.Read More
I've never had a custard pie before, so I didn't know what to expect, but it sounded easy, so I gave it a shot. Wow. Not only was the recipe as easy as it seemed, but it was absolutely delicious. I used a little less sugar because I don't like things super-sweet, but that's the only change I made. So yummy.
This was really yummy, and this coming from someone who doesn't usually like custard! Custard Pie is my husband's favorite pie for Thanksgiving and I wanted to find a light recipe the whole family could enjoy. I read some of the reviews first, and cut the nutmeg down to 1/8 tsp, instead of 1/2, because I don't like an after-taste, and I did add 1/8 tsp of cinnamon. It formed a nice light crusty top and was very thin, so next time I will try doubling the recipe to fill up the pastry. All-in-all, though, a very yummy tasting dessert for the whole family's taste buds!!
Had a nice taste, easy to make but it is the "solid heavy type pie" not like the more "custard" styles. Less nutmeg if I try it again.
This is absolutely the finest custard pie recipe ever! I have recommended it numerous times. Excellent, Excellent, Excellent! And, to boot, the easiest recipe I have ever found!
I made this recipe without the crust. (I put them in individual custard dishes.) Both my fiance and I really enjoyed this dessert. There may be a bit too much nutmeg (could only tell because of the after taste) but still a really delicious recipe.
I thought this pie was delicious! If you are not a big fan of nutmeg, I would only use half. I myself liked the flavor. I used skim milk (since that is all we buy) and it was just fine.
This is one of the best custard pie recipes I have made. I had a deep dish pie crust so I changed the serving size to 12. I used 4 eggs and a little less than a cup of sugar - next time I will use between 3/4 and a cup as it was still a little too sweet. I used 1/4 teaspoon of nutmeg in the pie and then sprinkled some on top. Very tasty pie!
HAS NOW BECOME OUR FAMILY FAVORITE. VERY KITCHEN BASIC INGREDIENTS.
My family and I enjoyed this pie. I love the fact that it took minimal effort to make! The thick consistency of the custard flavored with nutmeg was a big hit. My children have already requested another!
I wanted to make a custard to put fruit on top of, and this recipe was perfect. I omitted the nutmeg completely and added some vanilla extract and yellow food coloring and it was beautiful and light and delicious. It wasn't too sweet at all. I just put some blueberries, strawberries, and mango on top and voila! Quick warning: When mixing the flour with the other ingredients, don't just dump it in there. Mix all the other ingredients in first, and then slowly mix it or sift it in. I just threw them all in a bowl and ended up having to strain the mixture before I combined it with the eggs. Then I put the combined filling through a strainer again. It ensures a smoothly textured pie.
I thought this pie was too sweet and had too much nutmeg. Perhaps I shall adjust these to my taste and it should be ok.
Way too much nutmeg for my taste. Not what I was expecting for egg custard pie. The pie butter sitting on top. Strange.
This wasn't too bad. I give it a 4 star because of potential. I read some reviews and followed some suggestions, used only 3/4 cup sugar, and only 1/4 tsp nutmeg. I'm glad I cut the sugar down, it was the right amount. I thnk that the 1/4 tsp nutmeg still was a bit much, the nutmeg stands out too much. I will probably make this again, but either cut out the nutmeg, which I think would even be good..or just just barely a pinch so that it would be only a small hint of it.
The Pie was good I added half cup of coconut but the cook time I found was way off burned the edges and the filling
I made this for my friend who is 65. He said it was better than his Mama's! High praise from a native Texan. The only change I made was to use Tapioca flour (purchased from King Arthur) in place of the all-purpose flour. Thanks for the recipe!!
This was my first attempt to make custard pie and I think it came out great. The filling was not enough to fill a deep dish which I prefer my custard pie to be thick. Next time I make it I will up it to 12 servings as suggested in another review. Thank you for posting this recipe.
I peeled and sliced a couple bartlett pears and laid the slices on the bottom of a deep dish pie crust then poured the custard over it. The top cracked a bit (I used too many pears - would only recommend a thin layer on the bottom if a perfect looking pie is important) but the flavor combination was amazing. My grandpa, a professional baker, used to pour this kind of custard over apple pie filling or mincemeat filling for a layered looking, creamier version of holiday pies and they were delicious.
This was my first custard pie try. All the reviews scared me to cut back the nutmeg. I did just a sprinkle. Maybe an 1/8 of a teaspoon. I think I should have used a little more. For the sugar I used a cup then scraped a little out. I didn’t think it was to sweet at all. Overall I thought this was a great recipe, had all the ingredients on hand and easy to follow. I did need to bake it an hour. But I checked my oven temp and it was only 305 when set to 325. So that could account for that. I will make this again. Thank for the recipe!
I relucantly tried this recipe after another egg custard recipe from this site (which was highly rated) wasn't good. The other recipe was so horrible, I almost didn't try this one. NOW, I'm so glad I did b/c this is the absolute PERFECT RECIPE. My mom says it tastes just like the ones my grandmother made more than 30 years ago. THANK YOU SO MUCH for sharing this recipe, it's definately on the "Keep list".
My Great grandmother, Grandmother and Mother have all made this pie for holidays and it is still a family favorite. My mom has to make one for each kid in our family so we can take the leftovers home. This recipe is exactly how she makes it!! It is and will probably be my ALL TIME FAVORITE!!!
It was delicious and easy to make except for a few minor issues... 1. TOO sweet. Next time I would use just 2/3-1/2 cup of sugar instead of the full 1 cup. 2. TOO LITTLE egg custard. The pie turned out to be really thing. Next time, I would double the recipe.
OMG! This was better than I expected. I read reviews and knew I had to change the serving size because I had a deep dish crust. Made it 12 instead of 8. I had no milk so I used half and half instead. Also no nutmeg so I used cinnamon. I cooked at 350 degrees for the same amount of time about 55 minutes. It made such an unusual crust on the top. Fantastic! Im making one today for Xmas but with coconut. The half and half is what made it.
Very good, I made a grahm cracker crust which rose to the top while cooking, I also added more egg nog type spices, it turned out delicious, my family is already requesting another one
My pie went over well with people who like dense, eggy custard. Not so well with the people who like pudding-like custard. For what it's worth, I didn't have any issues with the butter as other reviewers did. It came out just fine. I used 1/4 tsp nutmeg and 1/4 tsp cinnamon, since I'm not a big nutmeg fan, and I was worried there would be an aftertaste (also worked fine). I used a frozen 9" "deep dish" pie crust, and the custard didn't quite fill it to the top. This is a nice pie, but make sure you like eggs and egg custard before making it (though I guess you shouldn't be looking at this recipe if you don't!). =)
This pie was really easy to make. I used Soy milk instead of milk. My boyfriend is lactose. I was reading most of the reviews and most people said that it had to much nutmeg. So I used 1/4tsp of nutmeg. It came out great! It taste better when it’s cold. You can taste all the flavors.
In my opinion this pie has too much butter. When I took it out of the oven, I blotted lots of excess butter off the top with paper towels. Otherwise the pie is fine. Next time I will use a custard recipe with no butter. There are many on this site.
I had a lot of excess butter and I had to cook it much longer than recipe said to get it finished. I did use a deep dish and made the serving 12. It tastes good though so I will probably make again.
When I made this I left out the nutmeg and it turned out perfect! I also cut down on the vanilla the second time around, because the first time I made it the liquid rose to the top as it was baking and it looked very greasy. Other than that, it was by far the best and easiest custard recipe I have tried.
My husband was constantly asking me to make him a custard pie and this recipe looked simple so I tried it and I'm glad I did. I used the full amount of spices since my family loves them but I did double the recipe because it was too thin for a deep dish pie. Other than that it was perfect.
Fantastic custard pie! I love custards and the nutmeg adds just the right flavor. I grate my nutmeg from a whole bean, and have made this many times and never ever noticed any aftertaste from the nutmeg. Wonderful taste with just the right amount of sweetness. If you blend the flour & butter well it will bake up perfectly in 45 minutes. The best part? If you use a frozen shell it will be the easiest pie you've ever made.
This recipe was perfect for my family but it was a little bit too sweet! I didnt put any nutmeg and it still tasted good! I i loved it!!!
This was the first time I've ever made any kind of custard & it was so good. Very easy & tasty. I doubled the filling, added some cinnamon, & keep the sugar at a cup. I will be keeping this recipe handy!
This pie was really good. I did not bake my crust before filling as called for in recipe but it turned out really good. The crust was very flaky. My husband is very picky and he said it was good. I will make this again.
love it my son found it on here year b4 last now i make it 4 him every thanksgiving an christmas its easy an simple 2 make.
White the custard filling is OK, this recipe doesn't work for me. I blended the ingedients very well, but the some of the butter was absorbed by the crust. I prefer recipes that don't have butter in the custard. I won't make it again.
I made this recipe and it was outrageous!! Everyone loved it. The texture was perfect. That extra flour really works. This will be a family favorite for a long time.
This turned out cake-like instead of a moist custard. Not sure what I did wrong - but I didn't serve it :(
I just made this pie and I must say it was fabulous! I was looking for something similar to my grandmother's Mississippi Egg Pie and this was pretty spot on to how I remember hers. Only difference was I added 1/2 tsp of cinnamon... strangely I agree that there was a bit munch nutmeg. Maybe next time I'll keep the cinnamon the same and scale the nutmeg back some. That's what I thought anyway. My husband just devoured his piece and smiled. *UPDATE* I made this again after quite a long while. I'd forgotten about the nutmeg and I didnt check the comments so I baked the recipe as posted ahead of time for Thanksgiving. We served it straight from the fridge and this time I noticed no after taste, whereas last time we fell on it just as soon as it came out of the oven.
I just made this pie on a whim this evening along with the no roll pie crust 1 also found on this site. I love it! This is my first custard pie and it turned out great. I followed the directions exactly and love the flavor. I look forward to having a piece cold tomorrow morning for breakfast. I will make this again.
Custard pie is what my husband always requests, so I finally attempted one. This was a winner and soooooo easy to make. I will definitely be using this recipe again!
Very yummy and easy! Will add to my recipe collection.
What a hit! My family loved it. I did dock the crust before baking it. I just dusted the shell with nutmeg before filling with custard. Careful though...........After pulling it out of the oven, I ran an errand and came home to half the pie gone. This recipe will become a family keeper!
I have always liked egg custard pie. i made this one, and this was the best yet... we loved this recipe, and its so easy.....thanks for sharing it.... T Sanders from lower Alabama
Pat this was my first attempt at making an egg custard pie. It was wonderful. I used margarine instead of butter because we had the margarine and no butter. It still was really good. May try the butter next time to see the difference. My mom said just before she tried it not to be suprised if the crust was soggy. It wasen't. She and several family members said it was really good. Thanks for the great and easy recipe. I will definitely be making this again.
I used this to make an apple-custard pie. I made my regular apple pie recipe and poured the custard over the apples. It turned out well (i used 2% milk and it was not quite set, i think it would have been ok with whole milk), but the custard is very sweet- that could be because of the sugar all over the apples).
way too sweet.. heavy side for a custard.
Yummy! I changed the nutmeg to cinnamon coz I don't have any nutmeg, but I followed the rest of the recipe as is and it's so good! It is sweet, so if you're not into sweet dessert, maybe reduce the amount of sugar by 1/2 a cup.
Made this pie tonight following the recipe even cut the nutmeg in half of it being a strong spice. This was the worse pie I have ever eaten. Very eggy and had a scrambled egg kinda texture and the nutmeg was still way to strong.
Excellent custard pie! At the suggestion of some of the other reviewers, I reduced the nutmeg to about 3/8 tsp and the pie was delicious. I loved how the sugar/nutmeg formed a bit of crackle on the top. Will definitely make again.
This is a very good custard. It is too sweet so I will cut the sugar next time. The butter came to the top and puddled so I will not use it next time. I also will bake the crust for 10 minutes instead of 5 as it wasn't done enough. But I recommend this recipe as it is easy and very good.
I used only a 1/4 tsp of nutmeg and played around with the other ingredients. My family enjoyed it.
Simple, tasty and one usually always has the ingredients on hand. I prepare my own crust as it is so much flakier than store bought types. I used a little less sugar in the custard and the flavor was very good. Husband liked it! So, this is a "keeper" PS - For those who thought there was too much nutmeg, try using freshly grated nutmeg as it makes all the difference in the world.
Love it thanks for sharing it with us!!!
I was very pleased with this pie,looked very pretty. Next time i am to decrease the sugar and add more nutmeg.
This is my late mother's very old custard pie recipe, one of my favorites among the great pies she made. Thanks, Pat. It was great to eat this pie again.
This pie tastes like eggnog - we liked it very much and it feels Christmas-y. It won't replace fruit pies for me, but with plain whipped cream it is really, really good.
Very nice egg custard pie a bit on the sweet side but still yummy, next time i make this i will cut the sugar down to maybe 1/2 cup of sugar and not 1 cup.good recipe thanks
This was a first for me. I would never eat egg custard because I was assumed it had a LOT of eggs in it. I made this recipe for a very dear friend who is 88 years old. She said it was better than Piccadillys!!! My 10 year old said it was her favorite pie now! She is my picky eater. And I loved it, especially warm. Followed the recipe exactly.
I substituted the butter and milk for non-dairy versions for that would have impacted the result. But I am pleased to report that it worked just fine and tasted great too. This is a really handy recipe for making quick, last minute desserts.
First the color is wrong. It's not the yellow shown in the photo. Second, it doesn't taste like the kind of custard pie you get at a professional bakery.
This is a wonderful recipe! I always use it, but I add just a tad bit extra sugar and vanilla extract. Yummy!!
May I say that because you are 78, Pat, I gave this pie a try! I felt you had to be a seasoned chef(no pun intended!). First, my family said it was phenomenal. Then I tried it on some guests, who all want the recipe! I didn't change anything and send a bouquet of thanks. I've been reluctant to make a custard pie and I'm 65. I can't wait to make it a third time. I may try a praline crust just to experiment. Hopie G.
Awesomeness,les nutmeg for my brood but we loved it alot.Thanks!
I am 72 and this was my husband's favorite pie of all time. He would sneak pieces until it was gone and I would never get more than a taste. It didn't matter what time of year it was, he wanted this pie.
It was okay. I was expecting it to be sweeter or creamier. Not bad just too bland for my family.
My grandpa asked me to make a custard pie as he hasn't had one since my grandma's passing. I chose this one because it seemed the most like the one he described and he said it was perfect. It was very tasty, I added some cinnamon and allspice because that's what hers had but it would be just as good as the recipe has it. Very delicious!
Fantastic! Received great reviews on dessert!
I had a craving for a childhood favorite from the restaurant Morrison's. The only adjustments I made was using 2 ½ tablespoons of vanilla. It was a light treat, not heavy at all. Not too sweet. I would cook it less than 45 min because crust was browner than I'd like. Other than that, it was delicious.
I made it for my Honey. After he tastes it I'll update the review.
This tasted just like the Egg Pie my Mom used to make for us. I put it in the perfect cream cheese pie crust also from this site. My only complaint is that it is a little too thin, however that could very easily have been my fault. The only change I made was to omit the salt and nutmeg, only because we don't like it. I will try it in a smaller pie pan next time, but there will definately be a next time!
I thought this was going to be good, but it wasn't. I am a big fan of custard and this is not custard!! It tasted so awful I tried only one slice. I will NOT make this again ever!!!
Very yummy pie. Next time I will use less sugar, probably 3/4 cup.
Such an easy recipe! Has a great flavor and I prefer the more "dense" consistency. I used half/half instead of milk for a richer flavor. I did cut the sugar down to 3/4 cup, but next time will use 1/2 cup instead. Like other reviews that were left, I did cut the nutmeg in half. I will definitely make this again!
I tried this recipe because it appeared to close to the egg custard pies my family made. The taste is good but I did use evaporated milk and half and half. Added more Vanilla and lightly sprinkled nutmeg on top for color. This pie has a crust on top which I wasn't expecting on both pies.
Yum yum. Easy to make and very tasty. This was my granny's favorite pie and now it's one of mine. I only used 3/4 cup sugar and it was plenty sweet for me. I'll definitely make it again.
Made this for a friend and she thought it was really good thanks for the recipe
Delicious!! I’ve made it several times now (following the instructions then again adding 1/2 tsp cinnamon) and it is a huge hit every time!!
Delicious and i made enough to feed eighty people.
This custard pie was delicious! My husband and I just eat the whole pie. I did change 1 cup of sugar to 1/2 cup of sugar.
I made this recipe for the first time i did okay but my husband liked it but i will try it again.
Easy, But too sweet ! Maybe next time I'll cut it down to half the sugar
Used store bought crust. Very easy to make. Sprinkled nutmeg on top as well. Held together well when cut.
Simply delicious and very easy to make. I prefer the pie best served cold. A new holiday tradition is to make 4 pies for both thanksgiving and Christmas
Pie came out looking amazing! I substituted 1/2 cup of brown sugar.
I love tho pie. I made it in no time. I simply added cinnamon to the recipe. It’s great to eat.
I made 2 of these, to one I added sliced strawberries and to the other I added 1 cup of raisins. Both were a HUGE hit and I would have eaten them both myself if I could! I liked the original recipe flavor and consistency, but adding the fruit was a nice change and I liked the texture they added.
YUMMY! So simple, and so delicious. Like some other reviewers, I used a bit less sugar (3/4 cup) and nutmeg (1/4 tsp. - fresh ground). I snuck a piece while it was still warm - heavenly! I'll be serving it cold with fresh strawberries. Can't wait!
I used soy milk for a dairy free version and only 1/4 tsp nutmeg. I'd never made a custard pie before, but it was my favorite before going dairy free. This came out great! The first time I made it I used coconut sugar and it was yummy warm out of the oven. However, the flavor of the coconut sugar overpowered the pie after it was chilled and I don't think I would make it again. The pie also had the color of butterscotch (to be expected) and would only be something I'd serve at home anyway. Using regular white sugar, this was superb!! I used the full cup of sugar and will probably experiment with 3/4 cup next time. It's a matter of taste and prefer mine to have more of an egg flavor. The sweetness of the pie becomes more pronounced as it chills, so gauge your sugar according to how you plan to serve it. Super quick and ridiculously easy to make! LOVE IT!!
This was byfar the best Egg Custard Pie I've ever eaten! This was the 1st Thanksgiving without my Mother in Law and I wanted to make her Signature pie and this was Perfection and I am looking forward to making this again in the near future! Thank you!
This turned out perfectly! I read the reviews and since I had a deep pie dish, I doubled the recipe and altered it a tad by using 4 eggs, 3/4c of sugar and only 1/4t of nutmeg instead. When I took it out of the oven I was a little nervous, because butter was sitting on the top. Once I refrigerated it, it looked and tasted perfect! Definitely will be making this again!!
Way too sweet for me. Don't understand why it called for butter. My pie was swimming in butter I would never make this pie again.
I used 1/4 teaspoon nutmeg instead of 1/2. Also I added 1/4 teaspoon cinnamon. It is important to whip eggs first then add them to the mixture of all of the other ingredients last. If you don't the pie develops this liquidy middle section. I did it right the second time I made it and it came out much better. Tastes great!
Custard pie was not like the traditional custard pies. I thought it was too sweet. Maybe the next time I make it,I will cut the sugar, vanilla and nutmeg in half.
My very first custard pie! Was very easy to make too! Everyone loved it. However one person would like it to be thicker. Will make again though! Thank you!!
I made this for my father for Christmas. It was much too sweet. The flour had a had time devolving into the egg mixture. I ended up using the Vita Mix to blend the flour into the egg mixture. It was awful. There are better recipes out there.
My husband loves this pie and it's simple too! I doubled the recipe and made custard cups out of the left over filling.
Awesome. Used half the amount of butter & it came together just fine - like to top with frozen sliced strawberries.