Reviewed: Nov. 28, 2007

I have been searching for the perfect custard pie and I believe this is it. I made this pie for Thanksgiving dinner, along with three others, and it was everyone's favorite. It is a keeper. Thank you, Marles, for sharing this wonderful recipe.

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Mary Cat

Cooking Level: Intermediate

Home Town: Mobridge, South Dakota, USA

Living In: Puyallup, Washington, USA

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Reviewed: Nov. 26, 2007

This is the BEST custard pie I've made! I did replace 1c of the milk with heavy cream, put cinnamon on top instead of nutmeg, and used the leftover egg yolk in the custard. Not watery at all even after refrigerated, which is the problem I usually have. I brushed the unbaked crust with egg white and the bottom crust wasn't soggy at all, but it didn't bake - I wonder if that was because I put the pie pan on a cookie sheet. Next time I'll place it directly on the rack. I had a little extra custard mixture so I put it in a dish and added unsweetened coconut and that was awesome! I was concerned after reading other reviews that the pie was too sweet, but it was just right for me!

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CASTOUT

Cooking Level: Intermediate

Living In: Round Rock, Texas, USA

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Reviewed: Nov. 23, 2007

My grandmother's egg custard sure didn't taste like this... This pie has a good taste, but it is REALLY sweet. I didn't like the texture, it was LUMPY even though I followed the recipe exactly. I don't think I will use this recipe again. Sorry.

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MsMarilyn

Cooking Level: Expert

Home Town: Somerset, Kentucky, USA

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Reviewed: Nov. 22, 2007

This was great - so easy to make and came out perfectly. I made it for my father because custard pie is his favorite and he said it was the best he ever had. The only thing I did differently was to use a vanilla bean instead of vanilla extract. I had never made custard pie before but after this I will make it again because this recipe is great!

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mandica

Cooking Level: Expert

Home Town: West Greenwich, Rhode Island, USA

Living In: Windham, Connecticut, USA

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Reviewed: Nov. 22, 2007

I wish I could give this more than 5 stars!! I have tried several different Custard Pie recipes, to include two others from this site, and this one is a definite keeper! The crust was firm and not soggy...the custard was perfectly set and not runny...and the flavor was wonderful (I highly recommend using freshly grated nutmeg on top)! YUM!!!!!

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PAM29922

Cooking Level: Expert

Home Town: Pawtucket, Rhode Island, USA

Living In: Waxhaw, North Carolina, USA

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Reviewed: Nov. 10, 2007

I have been looking for a long time for this recipe. I tweaked it only a little. I used evaporated milk and the left over egg yolk for extra richness. I also added a tablespoon of all purpose flour for a firmer pie. I like vanilla so I added an extra teaspoon. This pie is a big hit in my home !!!!

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BEAR CHEF

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Reviewed: Oct. 22, 2007

SMELLED SO GOOD BAKING.THE CRISCO BUTTER CRUST IS AWSOME WITH THIS PIE.I LIKE THE CINNAMON INSTEAD OF NUTMEG ON TOP.SO GOOD YOU DON'T NEED WHIPPED TOPPING

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TEXASGAL

Cooking Level: Expert

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Reviewed: Oct. 11, 2007

my DH said this is the pie he has been waiting for since he was a kid, and this was the first pie that tasted exactly the way he remembered. It was a huge success.

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maisied1

Cooking Level: Intermediate

Living In: Brookland, Arkansas, USA

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Reviewed: Sep. 30, 2007

A good custard pie. I halved the receipe (for one small pie dish). I made the pie crust using the base recipe for the best lemon bars on this site. I used 2 whole eggs and the yolk which came extra (as compared to 1 1/2 eggs). I also used a quarter cup of fresh cream. I poured the boiling milk very slowly into the batter, while whisking it. Hence didn't have any problems with the eggs getting cooked. I was also very generous with the vanilla and the nutmeg. The consistency was amazing. It came out really smooth. I give it only 4 stars because this recipe really needs a topping. You have got have a sauce or some kind of fruits with it. But a very good recipe

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CHANDYCOOKS

Cooking Level: Intermediate

Home Town: Kottayam, Kerala, India

Living In: Bangalore, Karnataka, India

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Reviewed: Sep. 21, 2007

Yummy! I used skim milk and it still came out silky and creamy. To prevent the crust from becoming soggy, prebake the crust for about 20 minutes then immediately brush bottoms and sides with egg wash and cool pie on wire rack. I also used 4 eggs instead of 3 and baked the pie in a water bath. The water bath caused an increase in baking time (20-25 minutes longer). To prevent crust from burning, cover exposed crust with foil.

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surf's up

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2007

I would give this even more stars if possible. This is my absolute favorite custard pie recipe. I love them anyway, but this one has completely taken away the "eggy" taste and left you with sweet, good pie. I did have to put foil on the edges, and I made 2 thinner pies, but I followed the recipe exactly. Simply perfect, definitely a blue ribbon around here!

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Homeward Hearts

Cooking Level: Intermediate

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Reviewed: Sep. 3, 2007

What a wonderful recipe! Custard is my mothers favorite pie. She thought this custard pie was the best she ever had. I added 4 eggs versus 3. And used 2 cups of half N half..versus the milk. I baked for 30 minutes. Very creamy!! Don't over bake this pie! Also.. add the scalded milk to the egg mixture VERY SLOWLY.

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Nadelle

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Reviewed: Aug. 29, 2007

This is the best custard I have ever made. It is absolutely delicious

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sencooper

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Reviewed: Jul. 31, 2007

I forget how much I hate egg custards. So when making the scorched milk, I added a vanilla bean, halved and scraped. Picked out the pods while waiting for the milk to cool. Made the custard and it was enough filling to fill 2 pie crusts with. Then baked it and had to bake it longer then said while the crust was burning. So the second one I baked, I covered the crust with foil to prevent burning and also turned down the heat. When I finally had a taste, it tasted like scrambled eggs with a vanilla taste. The pie crust was good though because all the vanilla beans fell to the bottom and settled on the crust. I'm still looking for a recipe that will make me like egg custard pies.

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JaneJaneX

Cooking Level: Expert

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Reviewed: Jul. 3, 2007

a wonderful pie. I used homo milk to give it a little more creamy texture. it was great warm but even better cold...if u can wait.

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VANILLABEAN77

Cooking Level: Expert

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Reviewed: Jun. 17, 2007

This is good and really easy. The changes I made were: prebaked the pie shell, and based on the previous reviewers' suggestion, cut down the milk to 2 cups. I also cut back the sugar by 60%, and it was still pretty sweet (the recipe calls for way too much sugar). The modified recipe was a hit. I may try making this next time with cream for a richer custard.

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ZORGCLYDE

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Reviewed: Jun. 7, 2007

I love this recipe because I used skim milk, never made a custard pie before... and it STILL turned out FABULOUS! I love buying these pies, so being able to make them with ease is such a treat. I used an extra half teaspoon of vanilla, and a bit more nutmeg. I also added in the leftover yolk from the egg white wash. Like I said, I only had skim milk in the fridge and it still held firm. Delicious :)

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Megan Blumenthal

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: Bridgewater, Nova Scotia, Canada

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Reviewed: Jun. 2, 2007

I have never made custard pie before, and I dont even like it, but my mother absolutely loves it. i made this one for her and she said it is the BEST. I followed the advice of others and baked in a water bath, added almost 1 TBSP of vanilla, used the egg yolk from the egg washand I used half milk and half 1/2&1/2, instead of all milk. Be sure to add the milk SLOWLY, very important tip!! Otherwise the eggs start cooking from the hot milk.I also recommend the deep dish crust, was just the perfect amount. My mom, who is a very small woman, eats this entire pie in 2 days when I make them for her. Also, for whatever it's worth, my mom SWEARS that good custard is the best thing to eat when you have problems with an ulcer.

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DDBUZZY

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Springfield, Ohio, USA

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Reviewed: May 21, 2007

sorry..thew it out. watery liquid on the bottom of the pan...too sweet...lacked flavor...texture was lumpy and not smooth consistency. how sad...

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InAHurryMom

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Reviewed: Feb. 20, 2007

This is the recipe I was looking for! I wanted a simple, perfect custard dessert recipe, and luckily found this one. I follow it exactly, except for omitting the food color. If you use farm fresh local eggs from cage-free hens (or organic), the yolks have a much more vivid color than grocery-store factory-produced eggs, so the color of the finished custard is bright and lovely. Sometimes I reduce the sugar to 1/2 c and serve it as a less-sweet breakfast treat.

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