Grandma's Egg Custard Pie

Total Time
Prep 20 mins
Cook 35 mins

This pie is so easy to make and won the 1999 American Pie Council's Pie Championship in the Custard Pie Category.

Ingredients Nutrition

  • 1 (9 inch) unbaked pie shells, deep dish
  • 3 eggs, beaten
  • 34 cup white sugar
  • 14 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 egg white
  • 2 12 cups scalded whole milk
  • 14 teaspoon ground nutmeg
  • 3 drops yellow food coloring (optional)


  1. Preheat oven to 400 degrees F.
  2. Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add a few drops yellow food coloring.
  3. Brush inside bottom and sides of pie crust with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
  4. Bake for 40 to 50 minutes or until a knife inserted near center comes out clean. (Please adjust according to your oven) Cool on rack.


Most Helpful

Wonderful egg custard pie! I was surprised that I didn't like this pie that much initially given the reviews and since I love egg custard. I tried it the night I made it after it was chilled in the refrigerator. The flavor was good, but the custard was too light, more flan-like. After it was refrigerated overnight, however, the custard became firmer and was wonderful. I will be replacing my regular egg custard pie recipe with this one. Recommend making a day ahead of time.

Autumn Girl January 23, 2010

This made a perfect pie !! The whole pie was gone in one sitting. I think I'll have to make another !! The trick to making a good custard ...DON'T over bake, take the pie out while it still jiggles in the middle. Residual heat will continue to cook the pie as it sits. I dusted my pie with some fresh grated nutmeg and cinnamon. A fantastic pie !!!

Theresa P December 27, 2009

I made this three times. First time I scaled the milk. Other times I didn't You really don't need to scaled the milk since grandma used unpasteurized milk. I bought milk at grocery store and is already pasturized so therefore no need to scaled milk I just took my milk right out of refrigerator and poured and mixed and baked in oven. Good and tasty recipe

redsled11_13037180 August 15, 2014

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