I cooked it longer than in the recipe since I found the filling still very watery. I used the Easy Pie Crust recipe for the crust and I followed the advice not to glaze it with egg white, but it turned out to be soggy. I also have quite a lot of leftover filling, but it doesn't matter since I'll definitely bake another one ^^ This is my first experience cooking a pie, and it was wonderful! I actually planned to make egg tarts but thought that this pie might be easier and taste as good as egg tarts. And it is! ^v^

Delicious! Just like the Custard Pie I grew up with in Hawaii from Deelite Bakery!

This is a very good custard pie. I loved it, my husband loved it. I'm requested to do another one! My cooking comments are: (1)Cooking @400F, half way through the recommended time the edge of my pie started getting brown, while the center of the custard boiled like a little geyser, I begun to worry and: (2)I first decreased the temperature to 375F and 10 minutes later went even lower to 350F. (3) Overall cooking time got in result extended until that gayser disappeared and the pie settled while shaken gently. (4) at that point I cut the temperature off and left the pie in the oven with the door open (5) "wobbling" completely stoped after a few minutes and pie looked perfect (light to golden brown). (6) chilled pie cut perfectly (no crumbs, or other falling of pieces) and it tasted tops! The temperature "issue" may have had something to do with the fact I cooked it in our little mini oven, perhaps.

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!!!

great recipe. I doubled it and added fresh bread for a fabulous bread pudding.

This is a wonderful recipe! I added an extra egg yolk and used 1/2 milk and 1/2 half and half. Make sure your eggs sit out of the fridge for a while before adding the milk mixture this will make the pie super creamy. Everyone LOVED this pie! Someone else brought two custard pies from the amish house to the same get together and everyone LOVED this one much better! 10 stars!!

Amazing flavor! I wish i'd read the reviews about how to keep it from turning into a sweet egg dish though, lol! It wasn't creamy at all, very eggy and spongy. But i think i will try this again and pour my scalded milk in real slow next time. I can't blame the recipe for my lack of knowledge. :)

Pretty good. My family liked it. I did not use the nutmeg and I also used evaporated Milk with the whole milk. Again, we liked it! :)

I doubled this recipe and made two of these pies, one for a gift, and the other for myself so I could be sure it was good. Absolutely perfect. I did follow other readers suggestions and add the extra yolk, as well as a can of evaporated milk plus whole milk to equal 2 1/2 cups. My oven is small so I had to put one on an upper rack and one on a lower rack. The edge of the crust burned some on the upper rack but the lower rack one had perfect crust, especially the bottom of the crust. Will definately bake my next one in the lower 1/3 of the oven.

Very Good and easy did add the extra egg. My Oldest boy been asking for this for ever if I knew it was this easy I would have made it sooner.

I made this pie on Christmas morning. It was easy to make as I used frozen pie crust and was really very good. I added an extra egg yold and vanilla as suggested in many of the reviews. The men in my family loved it! Will definitely make this again and again. Thanks for sharing the recipe!

PERFECT! Not too sweet, great texture and crust remained crispy in a glass pie dish. I doubled the recipe to make two pies and it was the exact amount needed for two 9 inch pies. I replaced the milk with equal amounts of cream and half & half for a richer flavor. This is a keeper for sure!

Very easy custard pie. To add extra richness, I added the yolk from the egg that I used the whites from to brush on the crust,that way nothing was wasted. My mother, who loves custard said it was very good.

A tasty pie, very easy and fast to whip up. My only complaint is that it made way too much for one pie crust - had to fill two. But on the whole, nice pie!

I have been searching for the perfect custard pie and I believe this is it. I made this pie for Thanksgiving dinner, along with three others, and it was everyone's favorite. It is a keeper. Thank you, Marles, for sharing this wonderful recipe.

This is the BEST custard pie I've made! I did replace 1c of the milk with heavy cream, put cinnamon on top instead of nutmeg, and used the leftover egg yolk in the custard. Not watery at all even after refrigerated, which is the problem I usually have. I brushed the unbaked crust with egg white and the bottom crust wasn't soggy at all, but it didn't bake - I wonder if that was because I put the pie pan on a cookie sheet. Next time I'll place it directly on the rack. I had a little extra custard mixture so I put it in a dish and added unsweetened coconut and that was awesome! I was concerned after reading other reviews that the pie was too sweet, but it was just right for me!

My grandmother's egg custard sure didn't taste like this... This pie has a good taste, but it is REALLY sweet. I didn't like the texture, it was LUMPY even though I followed the recipe exactly. I don't think I will use this recipe again. Sorry.

This was great - so easy to make and came out perfectly. I made it for my father because custard pie is his favorite and he said it was the best he ever had. The only thing I did differently was to use a vanilla bean instead of vanilla extract. I had never made custard pie before but after this I will make it again because this recipe is great!

I wish I could give this more than 5 stars!! I have tried several different Custard Pie recipes, to include two others from this site, and this one is a definite keeper! The crust was firm and not soggy...the custard was perfectly set and not runny...and the flavor was wonderful (I highly recommend using freshly grated nutmeg on top)! YUM!!!!!