Reviewed: May 21, 2009

This is fabulous, easy to make, i only had one slice but i loved it, my son ate the rest lol, I would like to make it deeper next time so i might try doubling the recipe.

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kaz

Cooking Level: Expert

Living In: Perth, Western Australia, Australia

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Reviewed: Dec. 21, 2008

This is delicious!!! I would recommend it to everyone.

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Clora

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Reviewed: Dec. 19, 2008

This pie was easy to make, it took around 10 minutes to prepare. It came out ok, it reminds me of Spanish Flan because of its texture. The best thing about this recipe is that all the ingredients are right in your pantry!

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Jess

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

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Reviewed: Dec. 12, 2008

this was just like my moms but without all that butter quick easy and great

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Brenda

Cooking Level: Professional

Home Town: Cleveland, Ohio, USA

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Reviewed: Sep. 1, 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.

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theloveofcookin

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Aug. 21, 2007

Simple recipe, quick to prepare and has a very good taste. Taste like old fashioned egg custard pie the way they use to make it.

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pgperry

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Reviewed: 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.

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QUINDAMOMOF6

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Lithonia, Georgia, USA

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Reviewed: Apr. 22, 2007

3 stars just because it was easy to make. i wasn't impressed, it was lacking something.

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DIANE R.

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Reviewed: Apr. 9, 2007

Try this with lemon extract and no nutmeg! YUMMY!

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TCCBABY

Cooking Level: Intermediate

Home Town: Perry, Florida, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Nov. 5, 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

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SHAR56

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Reviewed: 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.

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jessica

Cooking Level: Intermediate

Living In: Chandler, Arizona, USA

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Reviewed: Jun. 10, 2006

This was super-easy and quite good. I think it's meant for a deep 9-inch crust, though, because I made a mess. Next time I will probably halve the nutmeg and add more vanilla.

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BIOTERP

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Reviewed: 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!

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IVANDIEPART

Cooking Level: Expert

Living In: Brussels, Brussels, Belgium

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Reviewed: Apr. 23, 2006

A truly great & easy recipe. I've searched high & low for a custard pie recipe that would remind me of my southern childhood. This recipe is as close as one could possibly come without being an exact match. I will definitely make this again.

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Jaay

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Dec. 4, 2005

Loved the taste of this pie. But for some reason, it didn't set for me. Cooked it the longest length of time so it browned too much on top. I have it in the fridge now hoping it will set more. But loved the flavor while scooping it with the spoon.

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DIANEBIND75

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Dublin, Ohio, USA

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Reviewed: Aug. 9, 2005

Light, delicious, and easy to make! What more could you ask for in a custard pie?

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ROSELYN38

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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Reviewed: 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.

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GRANDMOTHER2

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Reviewed: Jun. 25, 2004

This tastes wonderful and is very easy to prepare.

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SCOTTSWIFE26

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Elva's Custard Pie

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