Custard Pie II Recipe -
Custard Pie II Recipe

Custard Pie II

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"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."

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Ingredients Edit and Save

Original recipe makes 1 -8 or 9 inch pie Change Servings


  1. Combine eggs, sugar, cinnamon or nutmeg, vanilla, and salt. Add scalded milk a little at a time, so that you do not cook the eggs. When all is blended, pour into a 8 or 9 inch unbaked pie shell.
  2. Bake at 350 degrees F (175 degrees C) for 30 minutes or until a knife inserted into the center comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Sep 01, 2008

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.....

Most Helpful Critical Review
Nov 08, 2004

Although this pie was easy to make, the final product came out tasting bland.


8 Ratings

Jun 30, 2010

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.

Sep 14, 2004

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!

Mar 01, 2011

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

Jan 07, 2015

excellent recipe. I decided to leave out the crust. made it more of a pudding.


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  • Calories
  • 246 kcal
  • 12%
  • Carbohydrates
  • 30.2 g
  • 10%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 11.2 g
  • 17%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 322 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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