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Grandma 's Egg Custard Pie
SUBMITTED BY:
Marles Riessland
PHOTO BY:
aCookInLaQuintaCA
"This is the 1999 American Pie Council's National Pie Championship's first place winner in the Custard Pie Category."
RECIPE RATING:
Read Reviews
(131)
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PREP TIME
15 Min
COOK TIME
35 Min
READY IN
50 Min
Original recipe yield 1 (9-inch) pie
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (9 inch) unbaked pie crust
3 eggs, beaten
3/4 cup white sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 egg white
2 1/2 cups scalded milk
1/4 teaspoon ground nutmeg
3 drops yellow food coloring (optional)
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DIRECTIONS
Preheat oven to 400 degrees F (205 degrees C).
Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add few drops yellow food coloring.
Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack.
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REVIEWS
Reviewed on Jan. 31, 2004 by
hope03
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hope03
Jan. 31, 2004
MMMMMMM. I used a can of evaporated milk and added fresh milk to equal 2-1/2 cups. That was my mom's secret. Rich and delicious. I forgot how easy it is to make custard pie. Use the Easy Pie Crust recipe on this site and you won't need to glaze the shell with egg white or roll it out. Super quick and easy. I'm going to make this pie often. Everyone has these ingredients on hand.
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23 users found this review helpful
MMMMMMM. I used a can of evaporated milk and added fresh milk to equal 2-1/2 cups. That was my...
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Reviewed on Jan. 25, 2004 by
FEEDMENOW
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FEEDMENOW
Jan. 25, 2004
This is a nice, simple pie. Just waiting for your choice of toppings. We used carmel sauce and strawberry couli. For those who think this tastes like scrambled eggs, you must temper the eggs before incorporating the scalded milk. Makes a huge difference in result of the pie. Also if you want to make it richer and really dress it up add an extra yolk and half and half or cream for some of the milk. Thumbs up!
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21 users found this review helpful
This is a nice, simple pie. Just waiting for your choice of toppings. We used carmel sauce...
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Reviewed on Nov. 22, 2007 by
Mommy Mia
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Mommy Mia
Nov. 22, 2007
This pie came out perfect! Silky, perfect custard! However, I read some reviews from others who seemed to have problems. No spongy texture if you add the scalded milk VERY slowly while whisking constantly. Also to prevent custard from going under shell, be sure and poke holes w/fork all over the shell including the sides FIRST to prevent bubbling. That would be for any pie recipe.
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13 users found this review helpful
This pie came out perfect! Silky, perfect custard! However, I read some reviews from others...
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Reviewed on Nov. 24, 2002 by KIMAR
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KIMAR
Nov. 24, 2002
Tasted just like my grandma used to make! I had to increase cooking time to 40 minutes. When I cut into my pie, it was slightly watery (clear fluid), but I drained the excess water off and was left with a great pie! Maybe I didn't let it cool sufficiently enough before I cut it - I was just too anxious to dig in!
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13 users found this review helpful
Tasted just like my grandma used to make! I had to increase cooking time to 40 minutes. When...
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Reviewed on Dec. 13, 2003 by LYNLOR
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LYNLOR
Dec. 13, 2003
WOW!!! I love Custard pie, but my attempts have never quite matched the one's at the pie-shop...until now. My recipe for pie crust called for half an egg, so I threw the other half into the filling. I added the extra egg yolk (left over from the egg-white wash for the crust) to the filling as well, which made for a very rich and creamy filling! It was the BEST!! I was a little nervous about spillover after pouring all of the filling into the crust as it came to the very brim, but nothing spilled over, and it made the most beautiful pie!!! A keeper!! :)
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12 users found this review helpful
WOW!!! I love Custard pie, but my attempts have never quite matched the one's at the...
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Reviewed on Dec. 13, 2003 by
PHILOVANCE
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PHILOVANCE
Dec. 13, 2003
You can easily turn this terrific recipe into one for Coconut Custard Pie with the addition of 1 cup of shredded coconut just before pouring into the pie shell. When I did this, though, I found that baking time needed to be increased to 40 minutes. I made it as my contribution on Thanksgiving and my entire family loved it!!!
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10 users found this review helpful
You can easily turn this terrific recipe into one for Coconut Custard Pie with the addition of...
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Reviewed on Apr. 9, 2008 by GeorgiaAngel
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GeorgiaAngel
Apr. 9, 2008
I have been looking for this recipe for a long time. I followed the recipe exactly except I didn't scald the milk, and it turned out fantastic. It was very easy to make also. I just threw everything in the bowl, used a mixer for about 1 minute, poured it in the pie shell and popped it in the oven. Only one problem, I can never get more than one slice before it's all gone. Every person who tastes this pie wants the recipe and says it's the best they have ever eaten. Even the people who proclaimed they really didn't care for egg custard pie, changed their tunes rather quickly after the first bite. Thanks for this one!!!
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8 users found this review helpful
I have been looking for this recipe for a long time. I followed the recipe exactly except I...
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Reviewed on Nov. 8, 2006 by beanie
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beanie
Nov. 8, 2006
This was my first time making a pie. my mother couldn't make pies so I never learned how to make them. My husband had never had custard pie before so I thought "why not make one for him". I looked through a lot of custerd pie recipes and this one seemed pretty easy and yummy. So I made it and it turned out perfect. It was silky not spongy and didn't taste like scrambled eggs. I had tempered the eggs like a previous review had suggested doing and I also added the egg yolk left over from the egg wash. I baked it longer then the time had suggested, I think I baked it like 20 minutes longer (I can't exactly remember). I had at first thought I had over baked it but when me and my hubby ate later it was perfect. Not watery or having a "crust" on top or anything wrong. I was so proud of myself.
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8 users found this review helpful
This was my first time making a pie. my mother couldn't make pies so I never learned how to...
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Reviewed on Jan. 9, 2004 by DMIOT
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DMIOT
Jan. 9, 2004
My partner couldn't believe that I could make something so good! I like mine slightly sweeter, so I will add a smidge more sugar next time. Also I found it helpful to place the pie pan on the oven rack before filling up to the top, to avoid spillage.
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8 users found this review helpful
My partner couldn't believe that I could make something so good! I like mine slightly...
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Reviewed on Jan. 9, 2004 by BECALEC
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BECALEC
Jan. 9, 2004
This pie brought back memories of my childhood! I cheated and used a frozen pie crust, the egg white (used the extra yolk in the mix) kept the crust from getting 'gummy' but next time (and there WILL be a next time) I will bake it a little first. I covered the pie edges with foil just in case. I had left over heavy cream so substituted 1/2 cup of that for some of the milk. Add the scalded milk very, very slowly to your egg mixture or otherwise the eggs cook and scramble, and that's why it will taste 'eggy.' I had no problems with water pooling in pie pan - maybe those people had condensation issues, so make sure your pie is cool before placing in fridge. The custard is delicious - it tastes almost like vanilla creme brulee! Thanks for the great recipe!
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8 users found this review helpful
This pie brought back memories of my childhood! I cheated and used a frozen pie crust, the egg...
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