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Egg Custard Pie IV

Rated as 4 out of 5 Stars

"Simple, delicious, and creamy egg custard pie."
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Ingredients

servings 117 cals
Original recipe yields 8 servings (1 7 - inch pie)

Directions

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a medium mixing bowl whisk together eggs and sugar. Pour milk into a small saucepan and place over low heat until warm. Pour milk over egg mixture slowly, whisking constantly. Stir in nutmeg, if desired, then pour into pie shell.
  3. Bake for 10 minutes at 425 degrees F (220 degrees C) for 10 minutes. Reduce heat to 350 degrees F (175 degrees C). Cook 20 minutes longer, or until custard is just set. Chill before serving.

Nutrition Facts


Per Serving: 117 calories; 6.5 g fat; 11.2 g carbohydrates; 3.7 g protein; 50 mg cholesterol; 103 mg sodium. Full nutrition

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Reviews

Read all reviews 16
  1. 20 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 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 used 3 eggs and NEVER scald my milk... Always use a 9 inch un-baked pie crust and nutmeg to dust the top of the pie... cooked at 425 for 10 minutes and then @ 325 for an add'l 35- 45 minutes.....

Most helpful critical review

Good but there isn't a lot of filling. It isn't as thick as it is in the picture.

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I used 3 eggs and NEVER scald my milk... Always use a 9 inch un-baked pie crust and nutmeg to dust the top of the pie... cooked at 425 for 10 minutes and then @ 325 for an add'l 35- 45 minutes.....

I know this recipe, and most definitely it's still the best custard pie I've had. I had made one at Christmas and my sister sat down right next to me. As we reminised about Christmases past when...

Delicious, so easy to make and my youngest son's favorite.

Good but there isn't a lot of filling. It isn't as thick as it is in the picture.

This is an excellent 7" custard pie, perhaps my favorite, with just a little less nutmeg. I have made it a few times, and prefer the look and taste of this pie when just a pinch of nutmeg is spr...

This recipe was pretty good. I like the fact that it only calls for 2T of sugar, but i did modify it a little. I used a 9 inch pie crust, used 3 eggs instead of 2 and used soy milk instead of mi...

Excellent custard pie. I've made three batches since I found the recipe three weeks ago. This is the best recipe that I tried for Egg Custard Pie.

I followed the recipe except I used 3 eggs. The liquid wasn't enough to fill the pie crust to the top so I mixed up half the recipe in a mixer bowl and added it to the mixture in the pie crust. ...

taste was fine but it absorbed into my tarts