Reviewed: Nov. 26, 2002

My partner couldn't believe that I could make something so good! I like mine slightly sweeter, so I will add a smidge more sugar next time. Also I found it helpful to place the pie pan on the oven rack before filling up to the top, to avoid spillage.

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DMIOT

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Reviewed: Oct. 30, 2002

This was my first attempt at this pie. It was great tasting, but the consistency was not very custardy. I will definately try this recipe again the taste was great.

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BRNPUGLI

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Reviewed: Oct. 28, 2002

This is a nice, simple pie. Just waiting for your choice of toppings. We used carmel sauce and strawberry couli. For those who think this tastes like scrambled eggs, you must temper the eggs before incorporating the scalded milk. Makes a huge difference in result of the pie. Also if you want to make it richer and really dress it up add an extra yolk and half and half or cream for some of the milk. Thumbs up!

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FEEDMENOW

Cooking Level: Professional

Living In: San Diego, California, USA

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Reviewed: Oct. 19, 2002

I made this for my mother and she said that it needed a little more vanilla but was a good pie. I added the extra yolk and it looked great when it came out. As for me...well...it tasted like scrambled eggs at first then tasted more like a vanilla custard after the initial tasting.

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KIMMO_G

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Reviewed: Oct. 2, 2002

This took me back to my German childhood. It's wonderful. Thanks for sharing.

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JAZZY-GIRL

Cooking Level: Expert

Home Town: Stryker, Ohio, USA

Living In: Pittsford, Michigan, USA

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Reviewed: Aug. 25, 2002

nummy, nummmm....loved it. just like grandma's.it's now my favorite pie.. thanks..

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76234

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Reviewed: Aug. 18, 2002

This recipe is a definite keeper! I should have followed the advice of others who have added an extra yolk to the filling.(the yolk went to waste) My whole family just love this recipe. Everyone had second helpings. Don't worry about the amount of filling. It was just rite. Did not over flow at all. covers the crust up to the brim. Thank you for the recipe!

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NADYA_SALY

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Reviewed: Jul. 14, 2002

Great pie! Tasty and really easy to make. One word of advice though...eat it all within 24 hours. Otherwise it starts to get a little watery.

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Kristina

Cooking Level: Intermediate

Home Town: Merritt Island, Florida, USA

Living In: Saint Cloud, Florida, USA

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Reviewed: Jun. 25, 2002

I was going for something like the egg tartlettes they serve at chinese restaurants, and I must say this recipe turned out pretty well. It wasn't too sweet, and the consistency was okay too. But I always have way too much filling left--something like 1/3 gets left over!! Besides, even if it could all fit into my 9 inch pan, I don't think I'd want the custard layer to be that thick anyway. Also, my bottom crust ends up rather gummy; not as much soggy, but more like, damp? I tried putting lots of egg white on it, but I guess I'll have to try and bake the crust a bit first.

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MINMIN80

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Reviewed: Feb. 11, 2002

I added an extra yolk but it still wasn't as rich or flavorful as others I've tried.

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ABYARS

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Reviewed: Feb. 4, 2002

WOW!!! I love Custard pie, but my attempts have never quite matched the one's at the pie-shop...until now. My recipe for pie crust called for half an egg, so I threw the other half into the filling. I added the extra egg yolk (left over from the egg-white wash for the crust) to the filling as well, which made for a very rich and creamy filling! It was the BEST!! I was a little nervous about spillover after pouring all of the filling into the crust as it came to the very brim, but nothing spilled over, and it made the most beautiful pie!!! A keeper!! :)

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LYNLOR

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Reviewed: Jan. 22, 2002

I think I would leave out the salt. It made the pie tasted a bit like scrabbled eggs. I had a lot of filling, so I'd recommend a deep dish.

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PrincessJ

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Reviewed: Dec. 19, 2001

Easy, quick & delicious!

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KEMBA

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Reviewed: Nov. 23, 2001

I added an egg yolk and substituted half and half for milk. Best custard pie I had ever tasted!

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Susan Leckrone

Home Town: Glen Ellyn, Illinois, USA

Living In: Warsaw, Indiana, USA

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Reviewed: Nov. 19, 2001

I grew up in the midwest (Lincoln, NE) and my Grandma Chadd made the best pies. This is a GREAT and easy recipe - perfect. I did add 1 extra egg yolk and a liberal grating of nutmeg on top. It fits perfectly in a 9-inch shell, so I am not sure what others were doing wrong. This is authentic and delicious - will be my standard recipe from now on.

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PCHADD

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Reviewed: Nov. 2, 2001

A very easy recipe, only problem I had (following the directions exactly) was that I needed a deep dish crust. The ingredients did not call for a deep dish crust just a 9" unbaked pie crust. I ended up with one really nice pie and one really thin pie.

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SUNSHINENRAINBOWS

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Reviewed: Oct. 14, 2001

Overall it was pretty alright. It was my first time to make custard pie so I wasn't really sure what to expect when I made the filling. I really didn't care for the nutmeg so I replaced it with cinnamon. It tasted pretty good. But I too like my Custard Pies heavier and richer. I like custard pies a little more eggy. The recipe was VERY easy but make sure you've got steady hands to put it in the oven (i had some major spillage in my kitchen ~_~ ) My family said it was alright but not great. I'd make it again if someone REALLY REALLY needed custard egg pie fast.

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MINKCHAN

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Reviewed: Aug. 6, 2001

Tasted just like my grandma used to make! I had to increase cooking time to 40 minutes. When I cut into my pie, it was slightly watery (clear fluid), but I drained the excess water off and was left with a great pie! Maybe I didn't let it cool sufficiently enough before I cut it - I was just too anxious to dig in!

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KIMAR

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Reviewed: Jun. 28, 2001

This is not the best custard pie I have ever had. Didn't have a lot of flavor to it. In my family, we have custard pie every Christmas holiday, and this pie could use some improvement. It is missing something, but I just can't quite put my finger on it.

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