Egg Custard Pie III Recipe -
Egg Custard Pie III Recipe

Egg Custard Pie III

Recipe by  

"I'm 78, and this was my grandmother's pie. Good served warmed up with whipped cream and a dash of nutmeg on top, or great served cold."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings


  1. Bake pie shell at 400 degrees F (205 degrees C) for 5 minutes. Set aside.
  2. Combine melted butter or margarine, sugar, flour, milk, vanilla, and nutmeg. Add beaten eggs, and blend well. Pour filling into partially baked pie shell.
  3. Bake at 325 degrees F (165 degrees C) for 45 to 55 minutes, or until an inserted knife comes out clean. Do not overcook.
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Reviews More Reviews

Most Helpful Positive Review
Mar 11, 2008

I've never had a custard pie before, so I didn't know what to expect, but it sounded easy, so I gave it a shot. Wow. Not only was the recipe as easy as it seemed, but it was absolutely delicious. I used a little less sugar because I don't like things super-sweet, but that's the only change I made. So yummy.

Most Helpful Critical Review
Aug 29, 2002

Had a nice taste, easy to make but it is the "solid heavy type pie" not like the more "custard" styles. Less nutmeg if I try it again.


93 Ratings

Nov 19, 2006

This was really yummy, and this coming from someone who doesn't usually like custard! Custard Pie is my husband's favorite pie for Thanksgiving and I wanted to find a light recipe the whole family could enjoy. I read some of the reviews first, and cut the nutmeg down to 1/8 tsp, instead of 1/2, because I don't like an after-taste, and I did add 1/8 tsp of cinnamon. It formed a nice light crusty top and was very thin, so next time I will try doubling the recipe to fill up the pastry. All-in-all, though, a very yummy tasting dessert for the whole family's taste buds!!

Apr 21, 2003

This is absolutely the finest custard pie recipe ever! I have recommended it numerous times. Excellent, Excellent, Excellent! And, to boot, the easiest recipe I have ever found!

Mar 11, 2006

I made this recipe without the crust. (I put them in individual custard dishes.) Both my fiance and I really enjoyed this dessert. There may be a bit too much nutmeg (could only tell because of the after taste) but still a really delicious recipe.

Feb 01, 2008

I thought this pie was delicious! If you are not a big fan of nutmeg, I would only use half. I myself liked the flavor. I used skim milk (since that is all we buy) and it was just fine.

Aug 29, 2002


Mar 30, 2005

Way too much nutmeg for my taste. Not what I was expecting for egg custard pie. The pie butter sitting on top. Strange.


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  • Calories
  • 313 kcal
  • 16%
  • Carbohydrates
  • 38.5 g
  • 12%
  • Cholesterol
  • 87 mg
  • 29%
  • Fat
  • 15.8 g
  • 24%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 197 mg
  • 8%

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

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