Reviewed: Aug. 5, 2009

Love it thanks for sharing it with us!!!

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Reviewed: Jul. 5, 2009

Great Taste! My pie ended up like a couple other ratings here, too buttery a bit too sweet and a bit to much nutmeg. I had to bake it longer than was stated in the recipie. I think next time I will delete some of the sugar, nutmeg and butter.

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Don Wyatt

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Reviewed: Jun. 17, 2009

It was delicious and easy to make except for a few minor issues... 1. TOO sweet. Next time I would use just 2/3-1/2 cup of sugar instead of the full 1 cup. 2. TOO LITTLE egg custard. The pie turned out to be really thing. Next time, I would double the recipe.

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jennipupu

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 30, 2009

My husband loves this pie and it's simple too! I doubled the recipe and made custard cups out of the left over filling.

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deannw

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Reviewed: Mar. 17, 2009

This was a first for me. I would never eat egg custard because I was assumed it had a LOT of eggs in it. I made this recipe for a very dear friend who is 88 years old. She said it was better than Piccadillys!!! My 10 year old said it was her favorite pie now! She is my picky eater. And I loved it, especially warm. Followed the recipe exactly.

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Deb. Gill

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Reviewed: Feb. 24, 2009

I wanted to make a custard to put fruit on top of, and this recipe was perfect. I omitted the nutmeg completely and added some vanilla extract and yellow food coloring and it was beautiful and light and delicious. It wasn't too sweet at all. I just put some blueberries, strawberries, and mango on top and voila! Quick warning: When mixing the flour with the other ingredients, don't just dump it in there. Mix all the other ingredients in first, and then slowly mix it or sift it in. I just threw them all in a bowl and ended up having to strain the mixture before I combined it with the eggs. Then I put the combined filling through a strainer again. It ensures a smoothly textured pie.

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Demimi

Cooking Level: Beginning

Home Town: Dallas, Texas, USA

Living In: Plano, Texas, USA

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Reviewed: Dec. 2, 2008

creamy and light - a little too much nutmeg for my taste though

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Katie

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Reviewed: Nov. 20, 2008

I was very pleased with this pie,looked very pretty. Next time i am to decrease the sugar and add more nutmeg.

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twinsmawmaw

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Reviewed: Jul. 10, 2008

I had a lot of excess butter and I had to cook it much longer than recipe said to get it finished. I did use a deep dish and made the serving 12. It tastes good though so I will probably make again.

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Miranda

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2008

I peeled and sliced a couple bartlett pears and laid the slices on the bottom of a deep dish pie crust then poured the custard over it. The top cracked a bit (I used too many pears - would only recommend a thin layer on the bottom if a perfect looking pie is important) but the flavor combination was amazing. My grandpa, a professional baker, used to pour this kind of custard over apple pie filling or mincemeat filling for a layered looking, creamier version of holiday pies and they were delicious.

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NANCIEDREW

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Reviewed: 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.

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eri0923

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Reviewed: Feb. 1, 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.

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Mrs. Matteson

Cooking Level: Expert

Living In: Lowville, New York, USA

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Reviewed: Jan. 24, 2008

In my opinion this pie has too much butter. When I took it out of the oven, I blotted lots of excess butter off the top with paper towels. Otherwise the pie is fine. Next time I will use a custard recipe with no butter. There are many on this site.

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Cookin' Fool

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Reviewed: Jan. 23, 2008

I tried this recipe because it appeared to close to the egg custard pies my family made. The taste is good but I did use evaporated milk and half and half. Added more Vanilla and lightly sprinkled nutmeg on top for color. This pie has a crust on top which I wasn't expecting on both pies.

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LA_KILGORE

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Reviewed: Jan. 8, 2008

This was my first attempt to make custard pie and I think it came out great. The filling was not enough to fill a deep dish which I prefer my custard pie to be thick. Next time I make it I will up it to 12 servings as suggested in another review. Thank you for posting this recipe.

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mskinue

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

Living In: Tacoma, Washington, USA

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Reviewed: Dec. 25, 2007

My pie went over well with people who like dense, eggy custard. Not so well with the people who like pudding-like custard. For what it's worth, I didn't have any issues with the butter as other reviewers did. It came out just fine. I used 1/4 tsp nutmeg and 1/4 tsp cinnamon, since I'm not a big nutmeg fan, and I was worried there would be an aftertaste (also worked fine). I used a frozen 9" "deep dish" pie crust, and the custard didn't quite fill it to the top. This is a nice pie, but make sure you like eggs and egg custard before making it (though I guess you shouldn't be looking at this recipe if you don't!). =)

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shopperooni

Cooking Level: Intermediate

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Reviewed: Dec. 24, 2007

OMG! This was better than I expected. I read reviews and knew I had to change the serving size because I had a deep dish crust. Made it 12 instead of 8. I had no milk so I used half and half instead. Also no nutmeg so I used cinnamon. I cooked at 350 degrees for the same amount of time about 55 minutes. It made such an unusual crust on the top. Fantastic! Im making one today for Xmas but with coconut. The half and half is what made it.

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MEDIUMRARE1826

Cooking Level: Intermediate

Living In: Venice, Florida, USA

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Reviewed: Dec. 6, 2007

Awesomeness,les nutmeg for my brood but we loved it alot.Thanks!

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denise

Cooking Level: Intermediate

Living In: Memphis, Tennessee, USA

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Reviewed: Dec. 5, 2007

Fantastic custard pie! I love custards and the nutmeg adds just the right flavor. I grate my nutmeg from a whole bean, and have made this many times and never ever noticed any aftertaste from the nutmeg. Wonderful taste with just the right amount of sweetness. If you blend the flour & butter well it will bake up perfectly in 45 minutes. The best part? If you use a frozen shell it will be the easiest pie you've ever made.

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ashley

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Reviewed: Nov. 30, 2007

I relucantly tried this recipe after another egg custard recipe from this site (which was highly rated) wasn't good. The other recipe was so horrible, I almost didn't try this one. NOW, I'm so glad I did b/c this is the absolute PERFECT RECIPE. My mom says it tastes just like the ones my grandmother made more than 30 years ago. THANK YOU SO MUCH for sharing this recipe, it's definately on the "Keep list".

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