Egg Custard Pie

"This recipe has been passed down from my great grandmother. No pie crust is needed it makes its own as it bakes. Very delicious. I always get tons of compliments on this pie."
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Ready In:
1 pie




  • Preheat oven to 350. Spray pie pan with Pam or other nonstick spray. Beat eggs, sugar and flour well. Add margarine, vanilla and milks, beat. Pour into pan. Bake at 350 for 40-45 minutes until center is almost set. Sprinkle nutmeg or cinnamon on top.

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  1. I cut the sugar down to 1/2 cup as the reviewer suggested. I also placed a pyrex 4 cup measuring cup of water under the pie pan on another rack. I sprinkled nutmeg on top of pie before placing in oven. Having steam in the oven seems to help the custard set up.
  2. Great recipe like other reviews I added 5 eggs and reduced the sugar 1/2 cup. Will make this again!
  3. I LOVE the fact that there is no crust!! The pie was quite good, but I would increase the eggs to 5 or 6 and use only 3/4 c. sugar. Was a bit sweeter than I like my egg custard.
  4. This is an EGGS-cellent recipe! I modified mine a bit by using 1/3 cup Splenda baking blend, another egg, and by accident I threw a regular sized (14 oz, I think?) can of condensed milk in it. Didn't realize my mistake until I sat down to write this review and saw "5 ounce" can. Baked it a little longer, but it turned out fine. I think it's great that it doesn't require a separate pie crust. Easier on the chef, better for the bod! Thanks PC! ;-)
  5. Very easy to make. The second time I made this I cut back on the sugar to 1/2cup as we found it a bit too sweet first time round. I will be making this often as a quick dessert when I want comfort food. :) A 'keeper' for me :) Thanks for posting.


I live in Mississippi. I sell Pampered Chef part time and I am a stay at home mom. I love to cook and try new recipes.
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