Recipe by Donna Shanks
"A custard pie without a shell. A great southern delight!"
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1 (12 fluid ounce) can
Delicious! This recipe has been in my family for many generations and it's a no-fail recipe but I think the key is to use a BLENDER, not a mixer. It will turn out perfect every time.
I don't like egg custard pie, and was only making it as a Valentine's Day gift for the boyfriend (who specifically requested it). I don't know if I'm just too dumb to make this recipe correctly (I don't think I am), but it was an absolute disaster from the time I turned on the mixer. First of all, I didn't know what speed to use. I used a KitchenAid mixer with the wire whisk attachment, and tried to ascertain from its directions what speed to use (based on other, similar recipes), but that was not helpful. The mixture looked too thin in the beginning, so I tried mixing it at a higher speed. Then the butter never mixed in (it floated on the top in clumps), and finally I ended up with a bunch of little wads of . . . butter? egg? floating on the top of the liquid. When I took it out of the oven, it looked like an oil slick--the top moved when I tilted the pan. I have obviously done something wrong, because everyone else who rated this recipe thinks it's perfect.
We made this pie for Mother's Day and my mom enjoyed it. We added a bit of cinnamon along with the nutmeg and she said it had a creme brulee flavor. Thank you for a nice recipe that is very easy to make.
This is a great basic recipe for a quick dessert, especially when lemon or orange zest and juice is added. Or, by leaving out the sugar and adding savoury ingredients, it makes an excellent pastryless quiche.
This is great recipe because it involves only five minutes for preparation. Easy to make and delicious! I add just a dash of salt to neutralize the sweetness.
I LOVE this recipe! It's quick, easy and tastes great!
Wonderful!!! Family members BEG me to bring this one to "get-togethers." This recipe is exactly like the one my great-grandmother used to make! And it's so easy! Sometimes I do change it up a bit by sprinkling a little cinnamon on top, or a little nutmeg. But it's perfect as is!! I would give it 10 stars if I could.
Very good. Egg custard is my favorite dessert. I sometimes add another egg yolk to the ingredients and cook it in a water bath to improve the texture.
* Percent Daily Values are based on a 2,000 calorie diet.
Egg Custard Pie I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 88
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