Skip to main content New<> this month
Get the Allrecipes magazine
Grandma's Egg Custard Pie
February 04, 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 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!! :)

  1. 571 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars