"This is the 1999 American Pie Council's National Pie Championship's first place winner in the Custard Pie Category." — Marles Riessland
Watch video tips and tricks
1 (9 inch)
unbaked pie crust
2 1/2 cups
yellow food coloring
I have been looking for this recipe for a long time. I followed the recipe exactly except I didn't scald the milk. (With modern pasteurization, bacteria and enzymes are already destroyed, so scalding is no longer necessary. Also, it reduces the chances of cooking the egg as the ingredients are mixed). It was a very easy recipe to make. 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!!!
VERY disappointing. I followed the recipe verbatim and ended up with watery custard and nearly burnt crust edges. In search of another recipe.
MMMMMMM. I used a can of evaporated milk and added fresh milk to equal 2-1/2 cups. That was my mom's secret. Also added another yolk from the egg white wash. 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. Ovens vary in temperature, btw. Adjust baking time accordingly or lower temp. to 350-375.
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.
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!! :)
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.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma's Egg Custard Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 94
See how to make a super-simple strawberry-rhubarb pie.
Easy key lime pie with Greek-style yogurt bakes up fast!
What's cooking in Portland? Sarah's grandma’s juicy blackberry pie.