Elva's Custard Pie Recipe - Allrecipes.com
Elva's Custard Pie Recipe
  • READY IN 45 mins

Elva's Custard Pie

Recipe by  

"A simple egg custard pie delicately flavored with nutmeg and vanilla."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    10 mins
  • COOK

    35 mins

    45 mins


  1. Preheat oven to 475 degrees F (245 degrees C.)
  2. In a large bowl, beat eggs and sugar. Beat in vanilla, salt and nutmeg. Stir in milk. Pour into crust.
  3. Bake in the preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 25 to 35 minutes, or until crust is golden brown and filling is set.
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Reviews More Reviews

Most Helpful Positive Review
Aug 20, 2007

I took someone elses advice and I used 1 cup of whole milk and 1 cup of evaporated milk for mines. I made a double recipe so everything was doubled. I also used a stick of butter because I was doing two pies. Used the deep dish pie shells because regular would have not been deep enough. other wise great recipe and great aroma throughout my home. It isnt like moms but it was still a hit in my house.

Most Helpful Critical Review
Nov 05, 2006

I made this pie today and it came out great and i loved the flavor but the next time i make it ill try too reduce sugar to 3/4 a cup just a little sweet for me

Jan 23, 2005

The pie was very good & set up beautifully; however, brown on top because of too much nutmeg. Next time, I will use half of nutmeg & 3/4 c. sugar instead of 1c.

May 10, 2006

The taste and texture of this pie reminded me much of a flan pie, which is quite common here in Belgium. I thought it lacked a little bit of flavor, so next time I might increase vanilla extract, add cinnamon, or stir in some raisins soaked in rum. Excellent easy recipe, though!

Jun 25, 2004

This tastes wonderful and is very easy to prepare.

Sep 01, 2007

This was missing something...butter. So I added butter to this recipe. But if you want something sweet and simple, this recipe is simple and you probably have all of the ingredients right in your cabinets.

Aug 21, 2006

This was a good pie but was a bit bland even with some adjustments. I'd added a bit more vanilla, 1 tsp. of cinnamon, substituted 1/4 c. of sugar with Splenda, and I only used 5 eggs instead of 6 (didn't want it to be too "eggy" tasting). Next time, I may use egg substitute and I think I'll add a bit more sugar (or use some brown sugar) and add even more vanilla to see if it'll boost up the flavor. This is a good base recipe to work with though.

Sep 27, 2010

excellent - custardy - messy though, glad I thought to use a cookie sheet to transfer into the oven - you definitely need a deep dish pie crust, or 2 standard pre-made. thanks!


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  • Calories
  • 297 kcal
  • 15%
  • Carbohydrates
  • 38.6 g
  • 12%
  • Cholesterol
  • 144 mg
  • 48%
  • Fat
  • 12.5 g
  • 19%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 8.1 g
  • 16%
  • Sodium
  • 194 mg
  • 8%

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

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