A simple egg custard pie delicately flavored with nutmeg and vanilla.

Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
8
Yield:
1 - 9 inch pie
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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 475 degrees F (245 degrees C.)

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  • In a large bowl, beat eggs and sugar. Beat in vanilla, salt and nutmeg. Stir in milk. Pour into crust.

  • Bake in the preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 25 to 35 minutes, or until crust is golden brown and filling is set.

Nutrition Facts

297 calories; protein 8.1g; carbohydrates 38.6g; fat 12.5g; cholesterol 144.4mg; sodium 194.5mg. Full Nutrition
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Reviews (64)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/21/2007
I took someone elses advice and I used 1 cup of whole milk and 1 cup of evaporated milk for mines. I made a double recipe so everything was doubled. I also used a stick of butter because I was doing two pies. Used the deep dish pie shells because regular would have not been deep enough. other wise great recipe and great aroma throughout my home. It isnt like moms but it was still a hit in my house. Read More
(61)

Most helpful critical review

Rating: 3 stars
11/05/2006
I made this pie today and it came out great and i loved the flavor but the next time i make it ill try too reduce sugar to 3/4 a cup just a little sweet for me Read More
(45)
84 Ratings
  • 5 star values: 49
  • 4 star values: 20
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 4
Rating: 4 stars
08/20/2007
I took someone elses advice and I used 1 cup of whole milk and 1 cup of evaporated milk for mines. I made a double recipe so everything was doubled. I also used a stick of butter because I was doing two pies. Used the deep dish pie shells because regular would have not been deep enough. other wise great recipe and great aroma throughout my home. It isnt like moms but it was still a hit in my house. Read More
(61)
Rating: 3 stars
11/05/2006
I made this pie today and it came out great and i loved the flavor but the next time i make it ill try too reduce sugar to 3/4 a cup just a little sweet for me Read More
(45)
Rating: 4 stars
01/23/2005
The pie was very good & set up beautifully; however, brown on top because of too much nutmeg. Next time, I will use half of nutmeg & 3/4 c. sugar instead of 1c. Read More
(40)
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Rating: 4 stars
05/10/2006
The taste and texture of this pie reminded me much of a flan pie which is quite common here in Belgium. I thought it lacked a little bit of flavor so next time I might increase vanilla extract add cinnamon or stir in some raisins soaked in rum. Excellent easy recipe though! Read More
(18)
Rating: 3 stars
09/02/2007
This was missing something...butter. So I added butter to this recipe. But if you want something sweet and simple this recipe is simple and you probably have all of the ingredients right in your cabinets. Read More
(14)
Rating: 5 stars
06/25/2004
This tastes wonderful and is very easy to prepare. Read More
(13)
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Rating: 4 stars
08/21/2006
This was a good pie but was a bit bland even with some adjustments. I'd added a bit more vanilla 1 tsp. of cinnamon substituted 1/4 c. of sugar with Splenda and I only used 5 eggs instead of 6 (didn't want it to be too "eggy" tasting). Next time I may use egg substitute and I think I'll add a bit more sugar (or use some brown sugar) and add even more vanilla to see if it'll boost up the flavor. This is a good base recipe to work with though. Read More
(12)
Rating: 4 stars
06/10/2006
This was super-easy and quite good. I think it's meant for a deep 9-inch crust though because I made a mess. Next time I will probably halve the nutmeg and add more vanilla. Read More
(8)
Rating: 4 stars
09/27/2010
excellent - custardy - messy though glad I thought to use a cookie sheet to transfer into the oven - you definitely need a deep dish pie crust or 2 standard pre-made. thanks! Read More
(8)
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