Reviewed: Dec. 21, 2006

Excellent recipe -- to prevent a soggy crust pre-bake your pie crust and brush with the recommended egg white. Let your pie cool on a wire rack so circulation can get under the pie. If your custard becomes watery, it is because it was overcooked and liquid was forced out of the egg protein (temps and times on ovens vary so cook a little less next time). You should end up with a rich and silky filling. I added a TBS of flour since I like my custard a little firmer. Really great flavor!

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Islander

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Reviewed: Dec. 4, 2006

This was fantastic! I have tried several custard pies in an effort to find one my husband would approve of, and this was it. I made 2 small changes. I used 4 eggs instead of 3 and used 1 1/2 cups of heavy cream for part of the milk. These gave a silky texture that was incredible. I used the rest of the cream to make another one. The crust did terrific and the filling did not separate. Thanks for the recipe.

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ANGELYNE

Cooking Level: Expert

Living In: Mattoon, Illinois, USA

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Reviewed: Nov. 27, 2006

This pie was very very bad was too bland,and did not cook up very well,I think that is was too much milk in it for 3 egg.Will never made it again.

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val

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Reviewed: Nov. 8, 2006

This was my first time making a pie. my mother couldn't make pies so I never learned how to make them. My husband had never had custard pie before so I thought "why not make one for him". I looked through a lot of custerd pie recipes and this one seemed pretty easy and yummy. So I made it and it turned out perfect. It was silky not spongy and didn't taste like scrambled eggs. I had tempered the eggs like a previous review had suggested doing and I also added the egg yolk left over from the egg wash. I baked it longer then the time had suggested, I think I baked it like 20 minutes longer (I can't exactly remember). I had at first thought I had over baked it but when me and my hubby ate later it was perfect. Not watery or having a "crust" on top or anything wrong. I was so proud of myself.

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beanie

Cooking Level: Beginning

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Reviewed: Jul. 2, 2006

Very good! I had leftover heavy cream that I used along with 2% milk to equal the 2 1/2c. Also used vanilla infused sugar. I also tossed the yolk from the egg white wash into the egg/sugar mix (waste not). Very simple to make and it is all stuff you have on hand!

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JOANNADALE

Cooking Level: Expert

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Reviewed: Jun. 18, 2006

I've made this pie three or four times now and it's always the favorite wherever I take it!

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JRIL

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Reviewed: May 25, 2006

This was my first time cooking and tasting this type of pie. It tasted better then I thought it would.

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KEATTA

Cooking Level: Expert

Living In: Wilmington, North Carolina, USA

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Reviewed: Jan. 30, 2006

This pie came out perfect! Silky, perfect custard! However, I read some reviews from others who seemed to have problems. No spongy texture if you add the scalded milk VERY slowly while whisking constantly. Also to prevent custard from going under shell, be sure and poke holes w/fork all over the shell including the sides FIRST to prevent bubbling. That would be for any pie recipe.

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Mommy Mia

Cooking Level: Expert

Home Town: Buckeye, Arizona, USA

Living In: Huntersville, North Carolina, USA

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Reviewed: Dec. 20, 2005

I made this last year for Christmas with no trouble and my husband can hardly wait to have it againthis year.

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WILLOW4ME

Cooking Level: Expert

Home Town: Westland, Michigan, USA

Living In: La Mirada, California, USA

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Reviewed: Nov. 25, 2005

Sadly, this was more spongy than silky, although the flavor was nice and delicate. I'll keep shopping for a recipe with better-textured results.

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Destie

Cooking Level: Intermediate

Home Town: Hillsborough, New Hampshire, USA

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Reviewed: Oct. 15, 2005

came out beautiful with some tweaks in the recipe. accidentally added 1 TABLESPOON instead of 1 teaspoon of vanilla and used cinnamon instead of nutmeg. did take the advice of a baking in a bath water (used a shallow pizza dish) - 400 for 30 mins. and then 350 for 10-15 mins. did have extra filling due to shallow store bought pie crust but good idea w/ the egg white coating. it was better tasting if you cooled and chilled it before serving it. PLEASE add the scalded milk SLOWLY into the sugar/egg mixture.

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asiadoll

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Reviewed: Oct. 3, 2005

Texture was perfect-though not exactly the taste I was looking for really "eggy".

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LADYFREY

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Reviewed: Sep. 23, 2005

This recipe was amazing!! It didnt last more than 2 days in my house. The recipe makes too much filling to just make one pie, but easily makes two standard pie crusts (might do one if you use a deep dish). I also cooked mine at 300 degrees for longer because the top started to scorch before it was set. Definatley a keeper!

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Carrie

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Bellevue, Nebraska, USA

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Reviewed: Aug. 31, 2005

I followed every instruction for this recipe. I also took the advice of other reviewers and tempered the egg mixture so that the scalded milk will not cook the eggs. The pie was consistent and kept firm after i cooled it completely at room temperature...so i didnt have a problem with it building too much liquid. But the reason why i give this only one star is although i didnt make the pie taste "eggy" when i was taking the bites...the aroma smelled very much like boiled eggs and it just turned me off from the pie and didnt make it very appetizing to me and although my boyfriend usually makes everything i bake...he immediately said "no" when i asked him to take another bite ;P.

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julieee

Living In: Clarksville, Tennessee, USA

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Reviewed: Aug. 21, 2005

My husband's favorite pie is Custard. I was always afraid to try it because I thought it was too hard. NO WAY and he said this is the BEST he has ever tasted. Since trying this recipe I have made 6 of them. One pie only lasts one day with him around, I get maybe 1 1/2 pieces and he gets the rest. Highly recommend this recipe.

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MARIMACM

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Reviewed: Aug. 15, 2005

Easy to make, but lacking in flavor.

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LC

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Reviewed: Jun. 20, 2005

My husband loves custard pie and I have never been able to make one to his liking...until now! Thanks so much this was a big hit!

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Hop82

Cooking Level: Beginning

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Reviewed: Jun. 11, 2005

I'm not an egg custard eater, but it's my husband's favorite. I've tried several different recipes, but this one is his favorite. He eats the whole thing in two days. My only problem is that it's hard to get into the oven without spilling.

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CN29URSERY

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Reviewed: Jun. 8, 2005

Best so far....very smooth and tasty. Next time I will use a little less sugar, but my family still gobbled it up. I baked in a water bath, so had to leave it in the oven for just a bit longer and also omitted the food coloring. This one is a definite keeper. Thanks for sharing!

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LaLa_honu

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Reviewed: May 17, 2005

I'm only giving this recipe 4 stars because it really should specify to add the scalded milk very slowly. I added it slowly and the result was a very custardy texture and wonderful flavor!

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Oil of Molé

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Grandma's Egg Custard Pie

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