Recipe by Evelyn
"A simple egg custard pie delicately flavored with nutmeg and vanilla."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (9 inch)
unbaked pie crust
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.
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
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.
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!
This tastes wonderful and is very easy to prepare.
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Elva's Custard Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 297
** Calories from Fat: 112
Browse through over 500 recipes for delicious, budget-friendly meals.
The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This sweet and creamy custard pie was a blue ribbon winner.
See how to make a super-simple strawberry-rhubarb pie.
A fresh blueberry pie with a sour-cream custard and crunchy streusel topping.