Reviewed: Mar. 17, 2012

PIE DOES NOT FIT IN A REGULAR 9 INCH PIE CRUST!!!!!!!!!!!!!!!!!!! MUST USE DEEP DISH!!!!!!!!!!!!!!!!

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Reviewer:

Reviewed: Dec. 31, 2011

Stephanie, For many years I have tried to duplicate the recipe that Morrison's Cafeteria used. Your reciep is as close as I have seen. While working for Morrison's, I weighed the ingredients and I would watch our Pastry Chef at Mobile's Springdale Plaza location, Sarah, do the same steps you have outlined in your recipe. I have just finished a warm slice, and agree that you have ended my search. This recipe is as close as you can get to the real thing. GREAT RECIPE!!

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Reviewer:

George

Cooking Level: Expert

Home Town: Brantley, Alabama, USA

Living In: Arab, Alabama, USA

Reviewed: Apr. 17, 2011

This is so easy and such a delicious pie like my Mother use to make! I have to cook mine 50 minutes for it to be done and able to check it with a knife to come out clean. My husband absolutely loves this dessert when I make, going to make one right now!

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Reviewer:

Lulu

Reviewed: Feb. 13, 2011

this was so easy and delicious!

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pegaleg

Cooking Level: Intermediate

Home Town: Knox, Pennsylvania, USA

Reviewed: Dec. 29, 2010

My husband's mother used to make custard pies for him all the time but she passed away before I met him. I mixed and matched a few recipes I found on here and I liked this one the best. However, I actually prefer a sweeter pie. So instead of 2 cups whole milk, I put 1 1/2 cup whole milk and half cup sweetened condensed milk, mixed them together and it was a little thicker and sweeter that way. Otherwise, great recipe!

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Reviewer:

Paula

Reviewed: Dec. 29, 2010

This recipe is delightful! I added a few dashes of nutmeg for extra flavor. If it turned out "eggy" for some reviewers, maybe adding the hot milk very slowly to the egg mixture will prevent the egg from solidifying (cooking). It doesn't look done when you take it out of the oven, but it immediately "sets" when it cools off a little. My daughter and I just had a warm slice and it was wonderful!

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momof4inwv

Reviewed: Nov. 7, 2010

I have not made this recipe yet, but just a tip when working with eggs and any hot liquid you must always temper your eggs.Just add a bit of the hot liquid and whisk it in then slowly add the rest of the hot liquid this will stop you from getting the scrambled egg taste.

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Reviewer:

Chef at Home

Cooking Level: Professional

Home Town: Sarnia, Ontario, Canada

Reviewed: Jul. 26, 2010

This was as close to perfect as any recipe can get. It is not overly sweet. So, if you are used to a very sweet custard you'd want to increase the sugar. I did not get a scrambled egg taste at all. The crust and the top came out very brown but my oven temperature is off and I may not have set it properly. I'll watch and make adjustments the next time I bake this pie. Thanks for a great and simple recipe!

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Reviewer:

joni470

Reviewed: Jun. 3, 2010

Good... Quick and easy, taste wonderful.

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art4lee

Reviewed: May 19, 2010

This was ok. My sister-in-law made an "egg pie" for a dinner at her house and I was trying to duplicate it. Hers was so delicious! This pie didn't come close. I'll have to get her recipe and pass it on.

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