-
-
My review
Grandma's Egg Custard Pie
Marles Riessland
"This is the 1999 American Pie Council's National Pie Championship's first place winner in the Custard Pie Category."
Added to shopping list.
Go to shopping list.
Ingredients
50 m servings 252 calsOriginal recipe yields 8 servings (1 (9-inch) pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 400 degrees F (205 degrees C).
- Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add few drops yellow food coloring.
- Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
- Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 252 calories; 10.5 g fat; 33.3 g carbohydrates; 6.3 g protein; 76 mg cholesterol; 277 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 453546 Ratings
-
-
-
-
-
Most helpful positive review
4/7/2008
I have been looking for this recipe for a long time. I followed the recipe exactly except I didn't scald the milk. (With modern pasteurization, bacteria and enzymes are already destroyed, so sc...
Most helpful critical review
12/13/2009
VERY disappointing. I followed the recipe verbatim and ended up with watery custard and nearly burnt crust edges. In search of another recipe.
Most helpful
Most positive
Least positive
Newest
4/7/2008
I have been looking for this recipe for a long time. I followed the recipe exactly except I didn't scald the milk. (With modern pasteurization, bacteria and enzymes are already destroyed, so sc...
3/18/2003
MMMMMMM. I used a can of evaporated milk and added fresh milk to equal 2-1/2 cups. That was my mom's secret. Also added another yolk from the egg white wash. Rich and delicious. I forgot how eas...
1/30/2006
This pie came out perfect! Silky, perfect custard! However, I read some reviews from others who seemed to have problems. No spongy texture if you add the scalded milk VERY slowly while whisking ...
2/4/2002
WOW!!! I love Custard pie, but my attempts have never quite matched the one's at the pie-shop...until now. My recipe for pie crust called for half an egg, so I threw the other half into the fil...
11/26/2002
My partner couldn't believe that I could make something so good! I like mine slightly sweeter, so I will add a smidge more sugar next time. Also I found it helpful to place the pie pan on the ...
10/28/2002
This is a nice, simple pie. Just waiting for your choice of toppings. We used carmel sauce and strawberry couli. For those who think this tastes like scrambled eggs, you must temper the eggs ...
7/7/2003
This pie brought back memories of my childhood! I cheated and used a frozen pie crust, the egg white (used the extra yolk in the mix) kept the crust from getting 'gummy' but next time (and there...
11/8/2006
This was my first time making a pie. my mother couldn't make pies so I never learned how to make them. My husband had never had custard pie before so I thought "why not make one for him". I look...
11/24/2000
You can easily turn this terrific recipe into one for Coconut Custard Pie with the addition of 1 cup of shredded coconut just before pouring into the pie shell. When I did this, though, I found ...