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Egg Custard Pie III

Rated as 4.37 out of 5 Stars

"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."
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Ingredients

servings 313
Original recipe yields 8 servings (1 - 9 inch pie)

Directions

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  1. Bake pie shell at 400 degrees F (205 degrees C) for 5 minutes. Set aside.
  2. Combine melted butter or margarine, sugar, flour, milk, vanilla, and nutmeg. Add beaten eggs, and blend well. Pour filling into partially baked pie shell.
  3. Bake at 325 degrees F (165 degrees C) for 45 to 55 minutes, or until an inserted knife comes out clean. Do not overcook.

Nutrition Facts


Per Serving: 313 calories; 15.8 38.5 5 87 197 Full nutrition

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Reviews

Read all reviews 127
  1. 146 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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.

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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...

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 fami...

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 ...

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 u...

HAS NOW BECOME OUR FAMILY FAVORITE. VERY KITCHEN BASIC INGREDIENTS.

Way too much nutmeg for my taste. Not what I was expecting for egg custard pie. The pie butter sitting on top. Strange.