Ma Hannah's Famous Old Fashioned Egg Custard

Total Time
Prep 40 mins
Cook 1 hr 20 mins

My husband's Mother made these pies and gave them away to the grieving or friends in Griffin Georgia. She was know in Griffin as "The Pie Lady."

Ingredients Nutrition


  1. Preheat oven to 400 degrees fht.
  2. Place the pie shell into the pie dish according to the package* directions.
  3. In a mixing bowl, combine sugar, flour, nutmeg and salt.
  4. In another bowl beat eggs well.
  5. Heat the milk to scalding point (just under, but not to boiling point).
  6. Butter may be added to it and melted when milk is heated.
  7. Add the beaten eggs to the dry ingredients.
  8. Mix well.
  9. Add the milk and butter.
  10. Pour all the mixture into the pie shell.
  11. Place the pan in a larger pan with about 3/4 inches water in the larger pan.
  12. Bake at 400 degrees fht.
  13. for 10 minutes.
  14. Reduce the heat to 325 degrees fht.
  15. for about 30 minutes longer or until firm.
  16. "Enjoywhile warm if possible and share.
  17. "Ma Hannah.
  18. *Ma made her own pie crusts, but I use Pillsbury® Refrigerated Pie Crusts.
  19. **Please use Butter only!
  20. SOFT MARGARINE will NOT work in this recipe.
Most Helpful

This is the best custard recipe I have tried! Egg custard is my husband's FAVORITE pie. He liked this even better than his Mother's! I was impressed with the smooth texture of this recipe. Thank you, thank you, thank you! I tried using powdered milk and a bit of butter instead of scalded milk, and I replaced about a third of the sugar with Splenda.

RachelRX May 03, 2008

This was a great egg custard. I made a double recipe and used half whole milk and half evaporated milk. I didn't completely double one of the ingredients; sugar, I used 1 1/2 cups and it was still plenty sweet. I omitted the nutmeg and used just a small amount of cinnamon. I also added a tablespoon of Vanilla Extract. I omitted step #11 from past experience I saw no need for it. I changed a few things for our taste but I am absolutely positive that the recipe would be perfect for most anyone just the way it is. ENJOY!!!

Dachshund Lover July 24, 2003