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My review
Egg Custard Pie III
Pat
"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 313Original recipe yields 8 servings (1 - 9 inch pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Bake pie shell at 400 degrees F (205 degrees C) for 5 minutes. Set aside.
- Combine melted butter or margarine, sugar, flour, milk, vanilla, and nutmeg. Add beaten eggs, and blend well. Pour filling into partially baked pie shell.
- Bake at 325 degrees F (165 degrees C) for 45 to 55 minutes, or until an inserted knife comes out clean. Do not overcook.
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Reviews
Read all reviews 124142 Ratings
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Most helpful positive review
3/11/2008
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
4/30/2002
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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3/11/2008
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...
11/19/2006
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...
4/30/2002
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.
4/24/2000
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!
3/11/2006
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 ...
2/1/2008
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.
7/27/2012
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...
3/29/2000
HAS NOW BECOME OUR FAMILY FAVORITE. VERY KITCHEN BASIC INGREDIENTS.
3/30/2005
Way too much nutmeg for my taste. Not what I was expecting for egg custard pie. The pie butter sitting on top. Strange.