Reviewed: Jul. 18, 2009

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

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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

Living In: Spokane, Washington, 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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Reviewed: Mar. 11, 2009

I used a pre-made raw crust that I rolled out, brushed with egg white, and baked for a few minutes to prevent from getting soggy. I tossed the extra egg yolk into the mix and added an extra teaspoon of sugar. I also scalded the milk and slowly poured it into the egg mixed with a hand mixer blending it all together as I went. This created a rather thick frothy layer on top of the liquid, but I was able to scoop out the froth and still have plenty of liquid left over to fill the 9" pie pan. I used cinnamon instead of nutmeg. The texture came out great-- very smooth and silky, great flavor. However, there was a layer of water underneath the custard layer that basically ruined the crust. ): I think it may be because I used 2% milk, I'm not sure. Next time I'll reduce the sugar a little bit because it came out too sweet for my taste, and I'll try different milk variations.

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mooncaked

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

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Reviewed: Feb. 27, 2009

This was really great! The only problem I had was even with the egg wash, the pie crust was still a little soggy. Next time I'll probably bake the crust for a little bit before adding the filling.

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Cassie

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Reviewed: Feb. 26, 2009

Perfect!

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Masty

Cooking Level: Intermediate

Home Town: Edgewood, Kentucky, USA

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Reviewed: Feb. 11, 2009

Just made this pie tonight. It was GREAT!! I think it would have been better if I would have used real sugar but I used a Splenda sugar Blend. It was still fantastic so I KNOW it had to be a good recipe! I'll try it one day with real sugar when I'm not trying to lose weight, ;-).

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Mitzi

Cooking Level: Intermediate

Home Town: Walnut Cove, North Carolina, USA

Living In: Winston Salem, North Carolina, USA

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Reviewed: Feb. 5, 2009

This was sooooooooooo yummy!!! I actually used a frozen pie crust...the kind you get already in the pan and it didn't come out soggy at all! Turned out very light and awesome!

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NinaT

Cooking Level: Expert

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Reviewed: Jan. 16, 2009

I took the advice of one review and used 1- 12 oz can of evap milk and topped with milk to equal 2 1/2 cups. I also took the advice of another review and chose to skip the step of scalding the milk. I highly suspect that was the reason the texture of the custard was airy and curdled. My pie needed an extra 10 minutes beyond the bake time specified, and I'm wondering if it's because I used evap milk and unscalded whole milk. I can certianly relate with others that claimed it reminded them of scrambled eggs (there were little tiny egg curdles through the custard!) A skin had formed on the top which was disappointing. Very much like a sweetened omelet. I was hoping this would creamy and smooth, like vanilla cream pie or creme brulee. I added 1 extra tsp. of PURE vanilla extract as some others claimed it was lacking flavor. I also grated a little fresh nutmeg on top. The flavor is DEFINITELY there, but I need to work on the texture. I'll post an update when I perfect this GEM of a recipe. This an old fashion favorite of my Mother's-who says this pie is a tradition in her native country (Philippines).

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