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Custard Pie II

Submitted by: Yvonne

Aside from the when you have to scald the milk, everything else is a snap. This creamy pie cooks in 30 minutes and tastes like an old-fashioned custard pie.

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Grandma's Egg Custard Pie

Submitted by: Marles Riessland

Once you taste this pie you'll know why this is a blue ribbon winner. The custard is sweet and creamy and bakes up perfectly. The crust stays flaky and delicious. Garnish with freshly grated nutmeg.

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Elva's Custard Pie

Submitted by: Evelyn

A simple egg custard pie delicately flavored with nutmeg and vanilla.

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Egg Custard Pie IV

Submitted by: Ruth

Although this recipe makes a small 7-inch pie, the flavor is huge. Eggs, milk, sugar and nutmeg are stirred together, poured into an unbaked pie shell, and baked until set. Serve it chilled or warm.

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This very old recipe has a small amount of milk and a bit of flour stirred into the custard, so it bakes up more dense than a traditional custard. And the nutmeg adds a wonderful flavor to this heavier baked pie. Serve warm or cold with whipped cream.

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Custard Pie III

Submitted by: Susie Young

Evaporated milk together with whole milk make this easy-to-make custard pie nice and velvety. It bakes up in an hour and is wonderful served warm or chilled.

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Egg Custard Pie II

Submitted by: Cathy Peacock

Eggs, milk, sugar, and a bit of vanilla turn magically into a thick, creamy custard pie that can be whipped up in an hour. Serve it warm with a caramel sauce or chilled with fresh strawberries.

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Egg Custard Pie I

Submitted by: Donna Shanks

Sweet, smooth, and delicious, this Southern pie is made with evaporated milk. It is so easy to make and bake, and it looks and tastes like it took hours to whip up. Wonderful hot or cold, and delightful dusted with freshly-grated nutmeg.

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Anna's Custard Pie

Submitted by: Anna's Custard Pie

Reminiscent of flan and baked in a short crust, this pie is a solution for those who dislike pumpkin yet crave a custardy end to their Thanksgiving feast.

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