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.
Very easy, and TASTY!! It was my first time making any type of custard. I did sprinkle some nutmeg into the mixture and a bit more on the top. It was GREAT!
Easy and very tasty pie! I made the pie crust, kiwidutch's Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial and it worked perfectly. I did not add the food coloring as I thought the filling would be pretty as it browned in the oven. Nice flavor, if you like custard you will love this pie!
The batter itself was tasted like an egg custard should be, but I found the temperature to be much too high. The temperature was so hot, water from the egg was SQUEEZED out, causing my pie to be soaked, which ruined my pie crust. To anyone to wants to avoid this, I'd suggest putting the pie in a water bath for it to bake evenly and gently and turning down the temperature to a safe 350-375° if your testing a new oven. The custard, though overcooked tasted o.k. Lastly, use the nutmeg sparingly.
This is a great recipe. I made a couple of changes: Instead of brushing the crust with egg white I brushed it with melted 70% chocolate, then refrigerated it for about 1/2 hour to set the chocolate. Put the custard in the cooled pie shell (which was blind baked first) and baked it for an hour. Topped with a thin layer of raspberry jam, then crushed pineapple, then whipped cream with shaved chocolate on top. It was divine, just like grandma used to make.
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
Super yummy, super easy! Thanks for sharing, I'll make this often.
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.
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!
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)!!!