Reviewed: Feb. 27, 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

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6 users found this review helpful

Reviewer:

ruthie64

Reviewed: Jun. 29, 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.

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13 users found this review helpful

Reviewer:

Jane D

Reviewed: Sep. 1, 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.....

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23 users found this review helpful

Reviewer:

Kaye

Reviewed: Nov. 8, 2004

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

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5 users found this review helpful

Reviewer:

RYAN17

Reviewed: 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!

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14 users found this review helpful