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.
- 9 inch unbaked pie shells, deep dish
- 3 eggs, beaten
- 177.44 ml white sugar
- 1.23 ml salt
- 4.92 ml vanilla extract
- 1 egg white
- 591.47 ml scalded whole milk
- 1.23 ml ground nutmeg
- 0.19 ml yellow food coloring (optional)
- Preheat oven to 400 degrees F.
- 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.
- 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.
- 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.
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.
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 !!!
My mother is 91 and facing end of life issues. When her doctor asked her if there was anything she wanted she said "custard pie." I made this recipe and she thought it was wonderful! (She can only ear pureed foods.) Thanks for sharing this recipe.