Grandma's Egg Custard Pie

Grandma's Egg Custard Pie

401

"This is the 1999 American Pie Council's National Pie Championship's first place winner in the Custard Pie Category."
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Ingredients

50 m servings 252 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 277 mg
  • 11%

Based on a 2,000 calorie diet

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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.

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Directions

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  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add few drops yellow food coloring.
  3. Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
  4. Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack.

Reviews

401
  1. 480 Ratings

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Most helpful positive review

I have been looking for this recipe for a long time. I followed the recipe exactly except I didn't scald the milk. (With modern pasteurization, bacteria and enzymes are already destroyed, so sc...

Most helpful critical review

VERY disappointing. I followed the recipe verbatim and ended up with watery custard and nearly burnt crust edges. In search of another recipe.

I have been looking for this recipe for a long time. I followed the recipe exactly except I didn't scald the milk. (With modern pasteurization, bacteria and enzymes are already destroyed, so sc...

MMMMMMM. I used a can of evaporated milk and added fresh milk to equal 2-1/2 cups. That was my mom's secret. Also added another yolk from the egg white wash. Rich and delicious. I forgot how eas...

This pie came out perfect! Silky, perfect custard! However, I read some reviews from others who seemed to have problems. No spongy texture if you add the scalded milk VERY slowly while whisking ...

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 fil...

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 ...

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 ...

This pie brought back memories of my childhood! I cheated and used a frozen pie crust, the egg white (used the extra yolk in the mix) kept the crust from getting 'gummy' but next time (and there...

This was my first time making a pie. my mother couldn't make pies so I never learned how to make them. My husband had never had custard pie before so I thought "why not make one for him". I look...

You can easily turn this terrific recipe into one for Coconut Custard Pie with the addition of 1 cup of shredded coconut just before pouring into the pie shell. When I did this, though, I found ...