Reviewed: May 11, 2012

Exactly the recipe I was looking for! Smooth as silk and not too sweet. Yum! I added the leftover egg yolk and used whole milk (not scalded) and whisked like crazy. Perfect!

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BearSwampChick

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Reviewed: Apr. 28, 2012

Great pie and very easy

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Marwhite1

Reviewed: Apr. 28, 2012

This is no question the worst egg custard pie I've ever made or eaten. It has almost no flavor and it not at all creamy, it's actually very lumpy. I followed the recipe exactly, I don't know how you guys said it was good. I am tossing this into the trash, sadly it is that bad.

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graciekat

Reviewed: Apr. 28, 2012

I used this recipe for my first egg custard. I also made a homemade pie crust for it, and it was delicious! Rave reviews from the family and they want me to make another today! It was very easy.

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suesea2010

Reviewed: Apr. 22, 2012

This recipe is an easy fix on a lazy Sunday. I used coconut milk for added richness...yummy!!

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Abby

Reviewed: Apr. 19, 2012

This was my first time making this kind of pie. I read some of the reviews and took some of the information and used it. I DID NOT SCALD the milk, i used it cold out of the refrigerator and used whole milk. I also added 1 teaspoon of lemon extract to the recipe with the vanilla extract. I DID NOT brush the crust with egg white. I used a 9" deep dish frozen pie shell. I baked it at 400 degrees in a electric oven. I started to get a little worried when after 35 minutes it was not set, but my husband who is german and learned about baking from his grandmother told me to just keep baking it longer in the oven. I baked it on a cookie sheet for 1 hour and 5 minutes. It was still kind of jiggly, but when i inserted a butter knife in the center and it came out clean i knew it was done. It came out wonderful and was like the pies my great grandmother used to make. Don't be afraid to experiment. Now that i know how to make this, i will make it often.

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B/w

Reviewed: Apr. 13, 2012

I love this recipe. I use it for all my custards and custard pies. Thanks for sharing it.

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vgobora

Reviewed: Apr. 8, 2012

Like another poster, I used the extra egg yolk in the pie filling. It turned out great, but I had to cook it for almost an hour to get it to set. At 35 minutes, it was still 90% liquid with ripples on top. The oven is accurate; there's a thermometer in it.

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Phanes

Reviewed: Mar. 23, 2012

This turned out great, thanks. Made my own crust. Also mixed coconut milk with regular 2% milk, which added flavor, and used a vanilla bean instead of extract. Made this for St. Patrick's Day so used green food coloring rather than yellow :)

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motherteresa

Home Town: Huntsville, Alabama, USA

Living In: Portland, Oregon, USA

Reviewed: Mar. 21, 2012

Very yummy! I used 1 can of evaporated milk and then added whole milk to equal 2 1/2 cups. I cooked for 30 minutes. I let it come to room temperature and then chilled overnight in the refrigerator. Before serving, I let it come to room temperature again...perfect results!!!

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