Reviewed: Dec. 31, 2008

even better when you brulee the top!

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LKK1419

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Dec. 28, 2008

this recipe did not work well for me. I guess because I did not scald the milk. It never would get done no matter how long it stayed in the oven. Finally I mashed up the custard to expose the slimy parts to see if it would get done. I'll try later but I rather leave the pie making to my grandma.

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mrspetty

Cooking Level: Expert

Home Town: Columbus, Mississippi, USA

Living In: Fort Polk, Louisiana, USA

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Reviewed: Dec. 23, 2008

My husband absolutely loves custard pie and he was very happy with this one! I revised by using a can of evaporated milk and heavy cream to 2 1/2 cups, using 2 teaspoons of vanilla and by cooking 40 minutes. Worked well with frozen pie crust. Next time I will add the yolk from the egg wash. Thank you for a great recipe!

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GoldLamp

Cooking Level: Expert

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Reviewed: Dec. 20, 2008

Very good pie although it seems more pudding and less custardy. It's so creamy and so good. Next time I will cook the milk down a little more.

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GODSGIRL

Cooking Level: Intermediate

Home Town: Waldorf, Maryland, USA

Living In: Lynchburg, Virginia, USA

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Reviewed: Dec. 9, 2008

I made this twice. The first time I scalded the milk and it turned out perfect. The second time I made it I put the milk in without warming it up. The pie rose higher but it didn't cook as well as the 1st time and there was quite a bit of watery moisture at the bottom of the pan. I don't know if this has to do with not heating up the milk but I'll take the 5-minutes next time to scald it. Thanks for the great recipe!

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RUBY014

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Dec. 3, 2008

I am giving this rating because of my own experience. the recipe is probably excellent but I have tried this pie 3 separate times and it always looks and tastes like scrambled eggs... It is just ME.

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Speckle

Cooking Level: Intermediate

Home Town: Hampton, Tennessee, USA

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Reviewed: Dec. 2, 2008

Since I had an extra pie shell taking up space in my freezer after Thanksgiving I decided to have a go at my dad's favorite pie - custard. I'm not a fan of custard pie myself, but it set up properly, was the right texture, and got rave reviews from everyone who tried it. Quality recipe.

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Hailey

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Dec. 1, 2008

Overall it's okay. I did use the extra yolk in the custard and evaporated milk. Judging by the pictures of this pie I liked my crust to be more brown, so I prebaked it, but continued as usual with the rest of the directions. I've read some of the reviews and a lot of people mentioned watery and rubbery pie. It's because the eggs are getting overcooked and it's letting out all the liquid. I baked it at a lower temp around 375F and I watched until the center jiggled. Take it out then as it will continue to cook out of the oven. Hope the tips helped.

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Cocooned

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Nov. 27, 2008

Very good and tasty!! I don't have much of a sweet tooth so I cut the sugar by 1/2 a cup. Since I needed egg whites to wash the crust, I added an extra egg yolk to the egg custard mix. My family loved it! Easy to make-- be patient and pour the scalded milk SLOWLY to the eggs.

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lilz

Living In: Los Angeles, California, USA

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Reviewed: Nov. 26, 2008

This was a total disaster! It spilled everywhere, the crust caught fire during cooking, and the custard was watery.

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pi

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Reviewed: Nov. 24, 2008

Fabulous, fabulous! I've made this pie numerous times now and I've discovered that I don't necessarily need to scald the milk and I definitely like using the yellow coloring. Otherwise, no changes, perfect as-is. Tahnks!

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AMYLEE01

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Nov. 19, 2008

This did not turn out well for me. My family loves custard, but they would not eat this pie. I thought the taste was good, but it wasn't pretty like custard.

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Terilynn

Cooking Level: Intermediate

Living In: Durango, Colorado, USA

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Reviewed: Nov. 15, 2008

This pie was simple to make and very good! My grandson liked it and he normally won't eat "new" foods! This custard is so good it could also be used as invidual custard cups instead of using the pie shell.

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LAURAS2222

Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA

Living In: Gonzales, Louisiana, USA

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Reviewed: Nov. 2, 2008

This is a great recipe, but it was way too sweet! I will definitely cut down the sugar next time. Mine took about 40 min. to bake, but it was silky smooth custard and didn't taste too eggy. I tempered my eggs before adding the other ingredients, but I didn't exactly scald my milk, just heated it up a bit. I will definitely make this again, reminded me of when I was little and my mom would make for me.

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JAYCMAD

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Reviewed: Oct. 19, 2008

What a delicious and smooth egg custard pie! It was a little on the sweet side, so it may be too sweet for some people's tastes. I didn't bother with scalding the milk, just added it cold. Very easy to make. Tastes best when served chilled. Yum yum! Is sure to become a favourite in our house.

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marthasmum

Cooking Level: Beginning

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Reviewed: Oct. 19, 2008

This is a classic pie and comes out perfect. I used skim milk *thats all I had at the moment* and it turned out just as good.

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JamieLea

Cooking Level: Expert

Living In: Venice, Florida, USA

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Reviewed: Oct. 18, 2008

I'm not a big custard fan, but my family loved it. The egg white on the crust really kept it from getting soggy. I'll try that on my other custard-type pies too.

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Kris

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2008

This pie is okay. Not great. Not terrible. Boring. It just didn't have a lot of flavor. If I decide to make this again, next time I'll add 2tsp of vanilla instead of the 1tsp called for in the recipe. It needs something more to perk it up.

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JenniJ3333

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Augusta, Georgia, USA

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Reviewed: Sep. 29, 2008

I rated this a 5. Personally, I don't like this pie because I don't like custard, but I made it for a man I work with whose mom used to make it and he said it tasted just like hers. I made the recipe exactly as written. He also said it tasted like K&W Cafeterias (and I guess that is a good thing!)

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Marialois

Cooking Level: Expert

Home Town: Saint Marys, Ohio, USA

Living In: Asheboro, North Carolina, USA

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Reviewed: Sep. 26, 2008

This was my first time making egg custard and it was pretty good. I didn't scald the milk - I just threw everything into the bowl and mixed it all together. I added two more eggs and kept the other ingredients the same. I added a drop of lemon extract and I had enough for two pies. Next time, just because of my families prefrences I'll add more lemon, extra nutmeg and maybe some cinnamon. This was a good basic pie, not as good as the one I'm use to, the only hard part was getting it to not spill out of the sides of the pie crust while trying to get it into the oven.

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