Excellent Egg Custard Pie recipe that I've worked at forever to duplicate a popular restaurant's pie! I finally got it!

Recipe Summary

prep:
10 mins
cook:
25 mins
additional:
5 mins
total:
40 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 425 degrees F (220 degrees C.)

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  • In a large bowl, combine eggs, sugar, salt and vanilla. Mix just enough to incorporate all the ingredients. Set aside. In a medium saucepan over medium-high heat, combine milk and butter. Use a wire whisk and stir constantly until the milk begins to rise in the saucepan at a rapid boil - 5 to 8 minutes. NEVER stop stirring, or the milk will burn. Pour the hot mixture into the egg mixture, stirring as you pour.

  • Line a 9 inch pan with dough. Pour custard mixture into crust. Protect the edges of crust with a ring of aluminum foil.

  • Bake in the preheated oven for 20 minutes. Remove foil and bake for 8 to 10 minutes. Filling will appear slightly jiggly. Allow to cool.

Nutrition Facts

274 calories; protein 6.5g 13% DV; carbohydrates 25.8g 8% DV; fat 16.3g 25% DV; cholesterol 110.5mg 37% DV; sodium 207mg 8% DV. Full Nutrition

Reviews (41)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/13/2005
Good job Stehpanie. I have been looking for an egg custard recipe like this. It wasn't too sweet. I loved the texture. Here is a tip when combining a hot liquid to an egg mixture. While stirring very quickly add some of the egg mixture to the hot milk. Then pour the milk into the egg mixture(keep stirring). This keeps the eggs from cooking and turning into scrambled eggs. Personally I think this dessert is best served completely cold. Next time I might try adding a little almond extract to see how that turns out. Read More
(83)

Most helpful critical review

Rating: 3 stars
11/09/2010
I have not made this recipe yet but just a tip when working with eggs and any hot liquid you must always temper your eggs.Just add a bit of the hot liquid and whisk it in then slowly add the rest of the hot liquid this will stop you from getting the scrambled egg taste. Read More
(59)
47 Ratings
  • 5 star values: 29
  • 4 star values: 9
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
10/13/2005
Good job Stehpanie. I have been looking for an egg custard recipe like this. It wasn't too sweet. I loved the texture. Here is a tip when combining a hot liquid to an egg mixture. While stirring very quickly add some of the egg mixture to the hot milk. Then pour the milk into the egg mixture(keep stirring). This keeps the eggs from cooking and turning into scrambled eggs. Personally I think this dessert is best served completely cold. Next time I might try adding a little almond extract to see how that turns out. Read More
(83)
Rating: 4 stars
08/06/2003
I whipped this up last night as a snack before bed. I used coconut milk and left out the butter and salt. I poured this into a greased pie plate (no crust) and baked it at 350 for about an hour. I stuck it in the freezer for a few minutes afterwards until it was cool enough to eat. It turned out really good and was quick enough that I'd make it again. Read More
(63)
Rating: 3 stars
11/09/2010
I have not made this recipe yet but just a tip when working with eggs and any hot liquid you must always temper your eggs.Just add a bit of the hot liquid and whisk it in then slowly add the rest of the hot liquid this will stop you from getting the scrambled egg taste. Read More
(59)
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Rating: 4 stars
08/03/2008
I was looking for a recipe that recreated the egg custard pie of Morrison's cafeteria. This was a good pie but not quite how I remember the cafeteria pie--granted it's been a long time. I concur with those who note how eggy the pie was. Perhaps its a silly observation as one cannot have custard without eggs but I'm now looking for a three egg recipe to see how that works. Also I was uncomfortable with the idea of boiling the milk (and I wasn't sure of the point of boiling it) so I scalded it instead. I didn't cover the crust because I didn't leave much exposed. I set my time for 30 minutes because the oven wasn't quite heated up when I put the pie in--and I nearly burned the top. While the top had brown splotches the flavor was good. Read More
(23)
Rating: 3 stars
12/26/2003
This was okay...too much of an eggy taste. I tasted scrambled egg all the way. If you like eggs this is the one to try. Read More
(19)
Rating: 4 stars
01/03/2011
My husband's mother used to make custard pies for him all the time but she passed away before I met him. I mixed and matched a few recipes I found on here and I liked this one the best. However I actually prefer a sweeter pie. So instead of 2 cups whole milk I put 1 1/2 cup whole milk and half cup sweetened condensed milk mixed them together and it was a little thicker and sweeter that way. Otherwise great recipe! Read More
(13)
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Rating: 5 stars
07/27/2010
This was as close to perfect as any recipe can get. It is not overly sweet. So if you are used to a very sweet custard you'd want to increase the sugar. I did not get a scrambled egg taste at all. The crust and the top came out very brown but my oven temperature is off and I may not have set it properly. I'll watch and make adjustments the next time I bake this pie. Thanks for a great and simple recipe! Read More
(13)
Rating: 3 stars
04/27/2004
This recipe was easy to follow and easy to make. When I cut into it I found that the crust had risen to the top of the pie and the custard was on the bottom. This left the crust moist. Still enjoyable. I will try it again. Read More
(10)
Rating: 2 stars
01/25/2004
I am a custard lover and this was just not for me. It tasted like french toast and did not have that "custard" consistency that I expected. Read More
(8)