Reviewed: Nov. 22, 2009

i fount this egg custard and yes i tried it. I was cooking it for thanksgiving but it got ate, so i had to cook more of them. It is a great recipe!!!!!!!!

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kitkat

Cooking Level: Professional

Home Town: Buford, Georgia, USA

Living In: Whitesburg, Georgia, USA

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Reviewed: Nov. 20, 2009

Easy and tastes awesome! It is one I make often now.

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Jalisa Jewels

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Reviewed: Oct. 16, 2009

This recipe was fun to make and everyone loved it.

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Jim

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Reviewed: Aug. 30, 2009

This pie is impressive. I liker the fact that it was quick and easy to make. However my version had a few minor tweaks. I used one cup of heavy whipping cream and one cup of milk. I also added a 1 1/2 tablespoons of flou, oh yeah, and a graham cracker crust.....MMmmmm... just right.

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world famous

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Reviewed: Nov. 18, 2008

It was so fantastic. I love the recipe!

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Destiny

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Reviewed: Sep. 8, 2008

custard doesn't really taste like the egg custards i've had..it's..i thought it was over cooked..like scrambled egg..kind of

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Kshi86

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Reviewed: Aug. 3, 2008

I was looking for a recipe that recreated the egg custard pie of Morrison's cafeteria. This was a good pie, but not quite how I remember the cafeteria pie--granted, it's been a long time. I concur with those who note how eggy the pie was. Perhaps its a silly observation as one cannot have custard without eggs, but I'm now looking for a three egg recipe to see how that works. Also, I was uncomfortable with the idea of boiling the milk (and I wasn't sure of the point of boiling it), so I scalded it instead. I didn't cover the crust because I didn't leave much exposed. I set my time for 30 minutes because the oven wasn't quite heated up when I put the pie in--and I nearly burned the top. While the top had brown splotches, the flavor was good.

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AgathaX

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Reviewed: Sep. 27, 2005

Good job Stehpanie. I have been looking for an egg custard recipe like this. It wasn't too sweet. I loved the texture. Here is a tip when combining a hot liquid to an egg mixture. While stirring very quickly, add some of the egg mixture to the hot milk. Then pour the milk into the egg mixture(keep stirring). This keeps the eggs from cooking and turning into scrambled eggs. Personally, I think this dessert is best served completely cold. Next time I might try adding a little almond extract to see how that turns out.

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TADAL

Cooking Level: Expert

Home Town: Belton, South Carolina, USA

Living In: Williamston, South Carolina, USA

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Reviewed: Apr. 27, 2004

This recipe was easy to follow and easy to make. When I cut into it I found that the crust had risen to the top of the pie and the custard was on the bottom. This left the crust moist. Still enjoyable. I will try it again.

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ZIPPY

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Reviewed: Aug. 4, 2003

I whipped this up last night as a snack before bed. I used coconut milk and left out the butter and salt. I poured this into a greased pie plate (no crust) and baked it at 350 for about an hour. I stuck it in the freezer for a few minutes afterwards until it was cool enough to eat. It turned out really good and was quick enough that I'd make it again.

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