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Restaurant Style Egg Custard Pie

STEPHIKIN

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

40 m servings 274 cals
Original recipe yields 8 servings (1 - 9 inch pie)

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Directions

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  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. 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.
  3. Line a 9 inch pan with dough. Pour custard mixture into crust. Protect the edges of crust with a ring of aluminum foil.
  4. 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


Per Serving: 274 calories; 16.3 g fat; 25.8 g carbohydrates; 6.5 g protein; 111 mg cholesterol; 207 mg sodium. Full nutrition

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Reviews

Read all reviews 34
  1. 39 Ratings

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Most helpful positive review

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 stirr...

Most helpful critical review

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 re...

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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 stirr...

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 hou...

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 re...

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 co...

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.

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. Howeve...

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 a...

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 ...

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.