Reviewed: Sep. 22, 2008

So, I'm on a quest now to find a *perfect* egg custard pie. While this was not quite there, it was certainly good! I added the extra yolk into the custard, like others recommended. I also added closer to a Tbsp. of vanilla. Plus, my mother asked for coconut custard pie, so that is what she got! I added a cup of coconut (someone suggested it EARLY in the reviews). It was really good, but I'm gonna try some others to compare! Thanks!

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Sep. 16, 2008

It was my husband's birthday and he LOVES custard pie. So for the heck of it I thought I'd try it and wow was it amazing! So easy to make even I could make it. His sister tried it too and said it was better than their Grandmother's. THANK YOU for this recipe it was simple and made his birthday. I also used the extra egg yolk from the white and it was fabulous!

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cbaiza

Cooking Level: Expert

Living In: Bakersfield, California, USA

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Reviewed: Sep. 2, 2008

This is excellent and so easy! I used the pre-made pie shell (I recommend Marie Callender-you can get these in the frozen food section of almost any grocery store)I also added an extra 1/4 tsp of vanilla. Scrumptious!!!

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Holly

Cooking Level: Intermediate

Home Town: Anderson, South Carolina, USA

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Reviewed: Aug. 16, 2008

Not impressed. I've attempted this pie twice now, and been disappointed each time. The taste is good, but the texture is terrible - runny and lumpy (yes, I did temper the eggs and the hot milk). I won't be making this again.

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AMAZONFOX

Cooking Level: Intermediate

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Reviewed: Aug. 15, 2008

I was looking for an easy egg custard pie recipe and this is one. My dad cooked egg custard pies when I was a kid and I wanted to make one of my own. I'm not a baker but this recipe came out great! Even my wife enjoyed my pie. Thank You!

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yogi715

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Reviewed: Aug. 11, 2008

I made this for a sick friend who was craving custard. Stuck to the recipe but added one egg yolk left over from the egg white wash on the crust, as others did. Used half milk, half 1/2 'n 1/2. She raved so much I have made 3 more pies since! Can't get enough of it! Thanks, Grandma!!!

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guardian sandy

Cooking Level: Intermediate

Home Town: Manchester, New Hampshire, USA

Living In: Vero Beach, Florida, USA

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Reviewed: Jul. 11, 2008

I cooked it longer than in the recipe since I found the filling still very watery. I used the Easy Pie Crust recipe for the crust and I followed the advice not to glaze it with egg white, but it turned out to be soggy. I also have quite a lot of leftover filling, but it doesn't matter since I'll definitely bake another one ^^ This is my first experience cooking a pie, and it was wonderful! I actually planned to make egg tarts but thought that this pie might be easier and taste as good as egg tarts. And it is! ^v^

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VaNiLLa

Cooking Level: Beginning

Home Town: Jakarta, Jakarta Raya, Indonesia

Living In: Seattle, Washington, USA

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Reviewed: Jul. 8, 2008

Delicious! Just like the Custard Pie I grew up with in Hawaii from Deelite Bakery!

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CNLCARTER

Cooking Level: Expert

Home Town: Ewa Beach, Hawaii, USA

Living In: Evans, Georgia, USA

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Reviewed: Jun. 10, 2008

This is a very good custard pie. I loved it, my husband loved it. I'm requested to do another one! My cooking comments are: (1)Cooking @400F, half way through the recommended time the edge of my pie started getting brown, while the center of the custard boiled like a little geyser, I begun to worry and: (2)I first decreased the temperature to 375F and 10 minutes later went even lower to 350F. (3) Overall cooking time got in result extended until that gayser disappeared and the pie settled while shaken gently. (4) at that point I cut the temperature off and left the pie in the oven with the door open (5) "wobbling" completely stoped after a few minutes and pie looked perfect (light to golden brown). (6) chilled pie cut perfectly (no crumbs, or other falling of pieces) and it tasted tops! The temperature "issue" may have had something to do with the fact I cooked it in our little mini oven, perhaps.

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Town & Country Gardens

Cooking Level: Expert

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Reviewed: Apr. 7, 2008

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!!!

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GeorgiaAngel

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Reviewed: Mar. 27, 2008

great recipe. I doubled it and added fresh bread for a fabulous bread pudding.

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naggnwitch

Cooking Level: Expert

Living In: Athens, Texas, USA

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Reviewed: Mar. 24, 2008

This is a wonderful recipe! I added an extra egg yolk and used 1/2 milk and 1/2 half and half. Make sure your eggs sit out of the fridge for a while before adding the milk mixture this will make the pie super creamy. Everyone LOVED this pie! Someone else brought two custard pies from the amish house to the same get together and everyone LOVED this one much better! 10 stars!!

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luvtobake

Cooking Level: Intermediate

Home Town: Chelsea, Oklahoma, USA

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Reviewed: Mar. 22, 2008

Amazing flavor! I wish i'd read the reviews about how to keep it from turning into a sweet egg dish though, lol! It wasn't creamy at all, very eggy and spongy. But i think i will try this again and pour my scalded milk in real slow next time. I can't blame the recipe for my lack of knowledge. :)

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Saved

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Reviewed: Mar. 5, 2008

Pretty good. My family liked it. I did not use the nutmeg and I also used evaporated Milk with the whole milk. Again, we liked it! :)

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TheEngstroms

Cooking Level: Intermediate

Living In: Martinsville, Virginia, USA

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Reviewed: Jan. 25, 2008

I doubled this recipe and made two of these pies, one for a gift, and the other for myself so I could be sure it was good. Absolutely perfect. I did follow other readers suggestions and add the extra yolk, as well as a can of evaporated milk plus whole milk to equal 2 1/2 cups. My oven is small so I had to put one on an upper rack and one on a lower rack. The edge of the crust burned some on the upper rack but the lower rack one had perfect crust, especially the bottom of the crust. Will definately bake my next one in the lower 1/3 of the oven.

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SharleneE

Cooking Level: Intermediate

Home Town: Piggott, Arkansas, USA

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Reviewed: Dec. 29, 2007

Very Good and easy did add the extra egg. My Oldest boy been asking for this for ever if I knew it was this easy I would have made it sooner.

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Corey

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Crowley, Texas, USA

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Reviewed: Dec. 26, 2007

I made this pie on Christmas morning. It was easy to make as I used frozen pie crust and was really very good. I added an extra egg yold and vanilla as suggested in many of the reviews. The men in my family loved it! Will definitely make this again and again. Thanks for sharing the recipe!

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good2bequeen

Cooking Level: Expert

Home Town: Bethalto, Illinois, USA

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Reviewed: Dec. 23, 2007

PERFECT! Not too sweet, great texture and crust remained crispy in a glass pie dish. I doubled the recipe to make two pies and it was the exact amount needed for two 9 inch pies. I replaced the milk with equal amounts of cream and half & half for a richer flavor. This is a keeper for sure!

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CHI BA

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Reviewed: Dec. 6, 2007

Very easy custard pie. To add extra richness, I added the yolk from the egg that I used the whites from to brush on the crust,that way nothing was wasted. My mother, who loves custard said it was very good.

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LADYSARAJANE

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2007

A tasty pie, very easy and fast to whip up. My only complaint is that it made way too much for one pie crust - had to fill two. But on the whole, nice pie!

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