Grandma's Egg Custard Pie

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.

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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 !!!

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I rate this a 5 stars on the ease and appearance of this custard. I just wanted the custard and not the crust for a pie part so I followed the recipe w/o a crust and put it in a casserole dish inside a roaster pan filled with warm water. It took about 35 minutes and was set up perfect. I didn't have whole milk so used a combination of half and half and 2% milk and that worked fine. Thank you for the recipe.

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This recipe is a keeper. I find it a little sweeter than store bought brand. Remember to use deep dish pie crust or else you will have extra custard left. I bake mine for an hour.

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My husband loves custard pie & this one is just like the one I had lost in moving, And I have tried a lot of recipes.Thank you for posting.

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very pretty pie! Easy to do, but I did have to bake mine 50 minutes...it's not my oven since it's new and I have a temp. device inside. Just watch the time of your pie. Thanks for a nice pie.

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Other than being a complete disaster, this pie was wonderful! Haha... didn't realize my pie crust was cracked, and it spilled all over the crust and oven. Had to cool the oven, clean it, and then reheat and bake. The crust started burning way too early because of the custard all over it. Also, I didn't have a deep dish crust, so just used a regular 9 -inch with some extra custard left over (baked in ramekins). Even with all the disastrous proceedings, I resolved to finish baking it and tasted it. YUMMY!!! I ended up eating almost the whole pie myself over the next couple of days. I will definitely make this easy pie again, lessons learned put into practice of course. Thanks so much for sharing!

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You've made my DH a very happy man. Egg Custart tart is his favourite dessert and now that he knows I can make something this good I may never rest again! Thank you (I think)!!!

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I was craving a custard tart, which are mini versions of this fantastic pie and are popular in the UK. So, I found this one and it was fantastic. The pastry was perfect even though it was a little over cooked on the edges as I forgot to cover them. I tried a 'slither' small slice when it 1st came out of the oven which was delicious. But I enjoyed it more at a girly picnic in Delores park - Taking advantage of our unisual 70 degree temperatures we are having right now. It paired beautifully with a lillt Asti Spumante after a light chicken salad lunch. Hubby loved it too- wating 2 slices and without coaxing commented on the gorgeous pastry. Thanks for the recipe ;-)

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This was excellent! I fixed this for something different and everyone liked it and the whole pie was gone by the end of the evening ! Thanks for posting!

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Excellent pie! I followed the directions exactly. Well, I substituted 1/4 cup Splenda for a like amount of sugar. The pie set up nicely. I especially like the tip about the egg white. Before I have not liked to make this pie too much because of the soggy crust. Thanks for sharing.

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I was in 7th heaven when I came across this recipe!! I was sooooo hungry for egg custard pie. Oh Grandma this is all the way to heaven and back. I made another one the next day. Used #28943 for pie crust, which brought the pie up to levels unknown. The only thing I changed on the second time around is cut the sugar to 1/2 cup. Will update as soon as it comes out of the oven. Thaqnk you for consumating my hunger on egg custard pie

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This is soooo yummy! I also used the extra yolk. I used a 9" frozen deep dish pie shell and it was still a little too much filling. I cut down the temp. to 385 and cooked for an extra 12 mins. I can barely keep my hands off it.

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This was awesome. However, I used 4 eggs and the extra egg yolk, but my son wanted to know what bakery I bought the pie at. Talk about a compliment. Set up just fine no watery texture at all. thanks for the recipe it's a keeper.

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Followed recipe, but pie wouldn't set up in the middle. But the flavor of the custard was nice.

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This is so good! I spaced out the scalded milk and just mixed everything together then sprinkled with nutmeg before baking.

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REVISED Nov 10 07 This didn't work out great for me and I was informed by cookiedog that it was probably because I used skim milk. I cooked probably 45 minutes or more and it still wasn't done. I took it out thinking maybe I wasn't testing it right or something, but it still tasted too moist to be done. My DH liked the flavor though, although I think he would have preferred it without the pie crust - just custard.

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This is such a fantastic pie! I've never had the pleasure of an egg custard pie so this was very different for me. But It was so creamy, and the right amount of sweetness. I really enjoyed the nutmeg. It kind of reminded me of eggnog. LOL! Thanks for another winner Cookie!

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My friends ask me to make this at almost all our potlucks... I've tried different recipes for egg custard pie, but this is my favorite!! I was a little intimidated by the scalded milk in this recipe but it wasn't as difficult as it sounded. Thanks for posting this recipe!! =)

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Now this is real comfort food! How I LOVE Egg Custard Pie, and have since I was small : ) This is truly a delicious recipe and one I will make again. I opted for the yellow food coloring since I had never tried it in my egg custard pies before. It is lovely : ) Thanks so much, Cookiedog!

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