"Creamy homemade pudding texture. You can replace the cinnamon with nutmeg if you prefer. This pie can be baked in an 8 inch pie pan, as well." — Yvonne
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pastry for a 9 inch single crust pie
My family loves this recipe and i have been asked by many for the recipe...
however i do add fresh berries,(like blueberry or blackberrys) i also have added and extra egg, do make sure to use whole milk.....
I really enjoyed this pie. It was easy to make and turned out perfect. The flavor seemed to come out more after the pie sat a day in the frig. I used the nutmeg for that old fashion taste. Yummy!
My Mom loves custard so I decided to make this for her birthday. Did not have a crust and no time to make one so I doubled the recipe using 2 cans of canned milk and reg milk to make the 4 cups. I then used a 9 x 13 cake pan as a bath and a glass pan that fit inside. Glass pan inside the 9 x 13, poured the custard into the glass pan into the oven then added water to the outside pan almost to the top. Baked for 30 minutes @ 350. Came out perfect. Made it again tonight and it is perfect.
I made this recipe today, never made custard pie before, but my mother used to, well this certainly hit the spot, it was perfect. I put a little too much cinn in it and was scared it would not be good but the excess cinn layed on the crust and gave it such a great taste and the top had a golden brown top. I just loved it and will keep this in my recipe box for future use
Although this pie was easy to make, the final product came out tasting bland.
* Percent Daily Values are based on a 2,000 calorie diet.
Custard Pie II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 100
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