Mississippi Egg Custard Pie

9

"A wonderful pie straight from the heart of Mississippi."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 267 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 52.9g
  • 17%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 60 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat together the sugar, flour, eggs, vanilla and milk and pour the mixture into a 9 inch pie pan. Place pie in a dish filled with hot water (water should reach halfway up the sides of the pie pan). Bake in the preheated oven for 45 minutes. Let cool and serve.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

9
  1. 10 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I made this pie last night, it was absolutely delicious. This pie was easy to make, I followed the recipe very closely, except I added a little bit of melted butter to the mixture and cooked eac...

Most helpful critical review

I put this in a small rectangular casserole dish because I didn't have a water bath pan that would fit a 9" pie plate. Otherwise, the only change I made was to add a little cinnamon and nutmeg....

I made this pie last night, it was absolutely delicious. This pie was easy to make, I followed the recipe very closely, except I added a little bit of melted butter to the mixture and cooked eac...

I put this in a small rectangular casserole dish because I didn't have a water bath pan that would fit a 9" pie plate. Otherwise, the only change I made was to add a little cinnamon and nutmeg....

this is the best egg custard ever, much better than the shops ones

a fool proof Egg Custard Pie! I am a novice in the kitchen but this pie was a hit in my family. For some who thinks it's too sweet .... just lessen the sugar! I used only 1 1/4 c and it turned o...

Giving this 3 stars, there is some difficulty setting the 9" pie pan in another baking dish with water. I did not have one that was wider than 9" so there were some issues in technicality with ...

I'm the only person in my family that likes egg custard pie. I'm also allergic to wheat and gluten. I swapped the flour for gluten free flour and used gluten free vanilla and it was Great! This ...

This pie is excellent. The only change I made is that I added some cinnamon, cloves, and nutmeg, as I like a more spicy custard. I used a 10" pie plate and cooked the pie in a water bath for exa...

GREAT recipe I add nutmeg so that it is more like my grandmoters but love how it is light and fluffy.

I made this pie I felt it was to sweet my pie took 2 hours to make. It was more custard then pie. Not happy with it at all.