This is the 1999 American Pie Council's National Pie Championship's first place winner in the Custard Pie Category.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

252 calories; 10.5 g total fat; 76 mg cholesterol; 277 mg sodium. 33.3 g carbohydrates; 6.3 g protein; Full Nutrition

Reviews (479)

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580 Ratings
  • 5 star values: 406
  • 4 star values: 93
  • 3 star values: 24
  • 2 star values: 19
  • 1 star values: 38
Rating: 5 stars
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 scalding is no longer necessary. Also, it reduces the chances of cooking the egg as the ingredients are mixed). It was a very easy recipe to make. I just threw everything in the bowl, used a mixer for about 1 minute, poured it in the pie shell and popped it in the oven. Only one problem, I can never get more than one slice before it's all gone. Every person who tastes this pie wants the recipe and says it's the best they have ever eaten. Even the people who proclaimed they really didn't care for egg custard pie, changed their tunes rather quickly after the first bite. Thanks for this one!!! Read More
Rating: 5 stars
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 easy it is to make custard pie. Use the Easy Pie Crust recipe on this site and you won't need to glaze the shell with egg white or roll it out. Super quick and easy. I'm going to make this pie often. Everyone has these ingredients on hand. Ovens vary in temperature, btw. Adjust baking time accordingly or lower temp. to 350-375. Read More
Rating: 5 stars
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 constantly. Also to prevent custard from going under shell be sure and poke holes w/fork all over the shell including the sides FIRST to prevent bubbling. That would be for any pie recipe. Read More
Rating: 5 stars
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 filling. I added the extra egg yolk (left over from the egg-white wash for the crust) to the filling as well which made for a very rich and creamy filling! It was the BEST!! I was a little nervous about spillover after pouring all of the filling into the crust as it came to the very brim but nothing spilled over and it made the most beautiful pie!!! A keeper!!:) Read More
Rating: 5 stars
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 oven rack before filling up to the top to avoid spillage. Read More
Rating: 5 stars
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 before incorporating the scalded milk. Makes a huge difference in result of the pie. Also if you want to make it richer and really dress it up add an extra yolk and half and half or cream for some of the milk. Thumbs up! Read More
Rating: 5 stars
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 WILL be a next time) I will bake it a little first. I covered the pie edges with foil just in case. I had left over heavy cream so substituted 1/2 cup of that for some of the milk. Add the scalded milk very, very slowly to your egg mixture or otherwise the eggs cook and scramble, and that's why it will taste 'eggy.' I had no problems with water pooling in pie pan - maybe those people had condensation issues, so make sure your pie is cool before placing in fridge. The custard is delicious - it tastes almost like vanilla creme brulee! Thanks for the great recipe! Read More
Rating: 5 stars
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 that baking time needed to be increased to 40 minutes. I made it as my contribution on Thanksgiving and my entire family loved it!!! Read More
Rating: 5 stars
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 looked through a lot of custerd pie recipes and this one seemed pretty easy and yummy. So I made it and it turned out perfect. It was silky not spongy and didn't taste like scrambled eggs. I had tempered the eggs like a previous review had suggested doing and I also added the egg yolk left over from the egg wash. I baked it longer then the time had suggested I think I baked it like 20 minutes longer (I can't exactly remember). I had at first thought I had over baked it but when me and my hubby ate later it was perfect. Not watery or having a "crust" on top or anything wrong. I was so proud of myself. Read More