Reviewed: Nov. 18, 2009

Oh. My. God. I just made this tonight as a 'test' for Thanksgiving next week, and let me tell you, this is the BEST custard pie I have ever eaten. My father loves custard pie and said it was by far the smoothest, creamiest custard he has ever had. I took the recommendation of adding the extra yolk, I used whole milk, and gave the crust a serious egg wash before pouring in the custard. I ended up having to bake this for 45 minutes, maybe it was my stove. Anyhow, this recipe did not disappoint! Thanks Grandma!!

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Nicki

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Reviewed: Nov. 14, 2009

This recipe is delicious just as followed. My daughter and her husband especially loved it and couldn't wait to have it again. I did add the extra yolk and 2-3 teaspoons of vanilla. I didn't add the food coloring and don't think you really need it. It is very important to temper your eggs with the hot milk to avoid a scrambled custard pie.

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sharonr.

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Reviewed: Nov. 13, 2009

To those who have attempted this pie with disasterous results may I humbly recommend you test your oven's temperature and it's ability to hold the temperature? My experience with this recipe was rocky until I did this. The first 3 times I made the pie (my changes to the recipe at the end of this posting) it was perfect - light with a silky texture. Then, 3 in a row were just like sweet scrambled eggs. I carefully checked my procedure for combining the ingredients, tempering the egg mixture and nothing had changed. My husband suggested an oven thermometer to check the oven setting. When I performed this experiment I discovered my oven did not reach 400F when the oven light went off. I increased the oven temp guage knob until the thermometer read 400F. However my oven temp fluctuated more than 55 degrees and the result was a pie with uneven texture and watery bottom crust. My husband loved the first 3 pies so much he bought me a new countertop Breville convection oven (amazing tool!). Each pie baked with the new oven at 400F for 30 min has had a perfectly browned crust while the filling has a light and silky consistency. Now for my recipe changes: I do temper the eggs by stirring in a 1/2 ladle at a time. I reduced the sugar to 1/4 cup organic brown sugar and 1/4 cup dark maple syrup. increased the vanilla by 1/2 teaspoon and toss the leftover egg white wash and yolk into the egg mixture and mix in thoroughly before I pour it into the crust. Enjoy!

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DebRa

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Reviewed: Nov. 6, 2009

This was a really good pie. Smooth, not too sweet as a couple reviews said (at least not for my tastebuds). The only thing I would change the next time i make it, is the amount of salt- i think a pinch, instead of 1/4 teaspoon would be a better, as there was a mouthful or 2 that really tasted a bit like scrambled eggs, but only because of the extra salt in those bits. Overall Yummy none the less!!!

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lauries

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Reviewed: Oct. 24, 2009

This is the best custard pie I've eaten. It's even better than my mom's. Note: You need to use a deep dish pie pan/crust to hold all the mixture.

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G Bledsoe

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Reviewed: Sep. 28, 2009

This was recipe was really good. My children loved it. Also, instead of adding yellow food coloring to the pie we used red and blue to make a purple pie and the kids thought it was so cool.

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mommakisssi

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Reviewed: Jul. 30, 2009

You'll know your custard pie is done when you stick a butter knife in near the middle and it comes out clean. This recipe is absolutely fantastic! My pie is just like my dad's from growing up in Oregon!

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The Mom Bomb

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Reviewed: Jul. 18, 2009

This was as good of a egg custard I have ever ate!!!!!

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Don Wyatt

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Reviewed: Jul. 17, 2009

This pie was good, but a little to "eggy" for my family. To avoid the crust being overdone, I baked it on the lowest rack, this helps the bottom of the pie to not be soggy, and keeps the top from browning too much. Reading the reviews, I think it would be a very good base for adding Coconut, for a Coconut Custard pie. I will say the texture was very nice and smooth, but just couldn't get beyond the "eggy" taste.

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Goldilocks19

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Bend, Oregon, USA

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Reviewed: Jul. 13, 2009

This was my first custard pie and I'm not sure if I should love this recipe or hate it. The pie turned out great but I don't think the spills or smoke where supposed to be part of it. lol Seriously though, great recipe! Thank you!

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Dove

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2009

This was so delicious! I have never made a custard pie before and this was so easy! Custard pie is my father’s favorite and he absolutely loved it!! In fact, he said it was one of the best he has tried and he’s tried a lot. I took some advice from others by adding the extra yoke into the mix; made sure I added the scalding milk slowly and increased the cooking time by 15 minutes. When I put the toothpick in, it wasn’t all the way clean but knew you shouldn’t over cook so I took out after 45 minutes. The pie was delicious the first night but even better the next day cold. Thank you very much for this recipe, it is definitely a keeper! I was wondering if you had a lemon bar recipe or if you knew of a good recipe. This is another favorite of my dad’s.

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WD

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Reviewed: Jul. 8, 2009

I've never made a custard pie before, but my brother wanted one for his birthday. I made this one and it turned out wonderful. He loved it and so did everyone else. If I'd have know they were so easy to make I'd have made them a long time ago.

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AUNTDEBBIE

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Reviewed: Jul. 5, 2009

Best custard pie.

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BPUTGEGO

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Reviewed: Jun. 26, 2009

This recipe was really simple. I made one with a crust and one without (to lessen calories), they were both delicious! I used half splenda and it seemed a little to sweet, so I will lessen the sugar next time. I did not scaled the milk, I used all the ingredients right out of the fridge. I baked mine 40 min.

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Sarah Ann

Cooking Level: Intermediate

Home Town: Staunton, Illinois, USA

Living In: Highland, Illinois, USA

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Reviewed: Jun. 24, 2009

This was a nice custard pie, quite delicate. It was even better the next day. I agree you need to add the milk slowly while whisking to temper the eggs,and be careful not to overcook it. I used a pie crust recipe from this site.

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Pooch656

Cooking Level: Intermediate

Home Town: Porirua, Wellington, New Zealand

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Reviewed: Jun. 22, 2009

This is quite a hit at our house. This is very simple to make and tastes delicious. I have not had any issues with it separating or boiling in the oven. I scald my milk in a double boiler and it turns out perfect every time.

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KELIANNE17

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Reviewed: Jun. 14, 2009

I also ended up with sweet, scrambled eggs. I love a sweet custard, and this is too much for me - unheard of before this. I did some research to find out why it separated, and I found where this happens when it is cooked at too high of a heat. When I looked in the oven, it's the first time I ever saw a custard boil! I will go back to Mom's and try at a lower heat... Maybe someday my custard will turn out!

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Carisa

Cooking Level: Expert

Home Town: Grants Pass, Oregon, USA

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Reviewed: Apr. 14, 2009

Great recipe! I didn't have any issues with it at all. I do recommend that you use a deep dish pie crust if you buy pre-made. I always used the pet ritz brand. The recipe makes enough custard batter to fill the deep dish crust up to the VERY top. I started with room temp eggs & did temper the egg mixture with a couple ladles full of the scalded milk before I added the remaining milk. My pie turned out just as a custard should with a silky smooth filling. I did increase the baking time to 40 minutes. The pie was still bubbling after 40 minutes, but I did insert a knife & it came out clean. So don't accidently overbake, thinking it's not done.

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DST_MEREDITH

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

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Reviewed: Apr. 12, 2009

This recipe was too sweet for my taste and the baking temp was too high. I ended up with watery custard and overly brown crust edges. I'll go back to my old recipe.

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ErikaAoi

Cooking Level: Intermediate

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Reviewed: Mar. 17, 2009

Total flop!!! I am a family and comsumer science foods teacher, I did everything right according to the technique books on how to make custard and this seperated while baking.

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cincin

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Grandma's Egg Custard Pie

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