I just tried it and it was extremely good. The custard came out very smooth, delicate, and silky. I think I might like to add a little more vanilla though. I took it out after 33 minutes at 400 degrees. This was my first time making an egg custard pie, and I was nervous because 1) the recipe did not call for any flour and 2) the mixture was so watery when I poured it in, I was afraid it would never set! But it turned out almost perfect! The one thing--my crust got burned. I think it goes without saying that you should cover the outer crust with foil, but I think if you put it in the actual instructions it would remind dummies like me to do it!
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I just tried it and it was extremely good. The custard came out very smooth, delicate, and...