Reviewed: Nov. 20, 2012

love it my son found it on here year b4 last now i make it 4 him every thanksgiving an christmas its easy an simple 2 make.

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Reviewer:

jenniferm

Reviewed: Nov. 2, 2012

I substituted the butter and milk for non-dairy versions for that would have impacted the result. But I am pleased to report that it worked just fine and tasted great too. This is a really handy recipe for making quick, last minute desserts.

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Reviewer:

galster

Reviewed: Jul. 27, 2012

This is one of the best custard pie recipes I have made. I had a deep dish pie crust so I changed the serving size to 12. I used 4 eggs and a little less than a cup of sugar - next time I will use between 3/4 and a cup as it was still a little too sweet. I used 1/4 teaspoon of nutmeg in the pie and then sprinkled some on top. Very tasty pie!

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Reviewer:

lindasebm

Reviewed: Feb. 13, 2012

When I made this I left out the nutmeg and it turned out perfect! I also cut down on the vanilla the second time around, because the first time I made it the liquid rose to the top as it was baking and it looked very greasy. Other than that, it was by far the best and easiest custard recipe I have tried.

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magelbagel45

Reviewed: Aug. 20, 2011

way too sweet.. heavy side for a custard.

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Reviewer:

isac

Reviewed: Mar. 25, 2011

I made this for my friend who is 65. He said it was better than his Mama's! High praise from a native Texan. The only change I made was to use Tapioca flour (purchased from King Arthur) in place of the all-purpose flour. Thanks for the recipe!!

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Reviewer:

Rose

Reviewed: Feb. 16, 2011

I made this recipe and it was outrageous!! Everyone loved it. The texture was perfect. That extra flour really works. This will be a family favorite for a long time.

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Reviewer:

Betty

Reviewed: Dec. 21, 2010

I used only a 1/4 tsp of nutmeg and played around with the other ingredients. My family enjoyed it.

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Reviewer:

blhall2010

Cooking Level: Intermediate

Reviewed: Dec. 2, 2010

I have always liked egg custard pie. i made this one, and this was the best yet... we loved this recipe, and its so easy.....thanks for sharing it.... T Sanders from lower Alabama

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Reviewer:

mrstsanders

Reviewed: Nov. 18, 2010

This wasn't too bad. I give it a 4 star because of potential. I read some reviews and followed some suggestions, used only 3/4 cup sugar, and only 1/4 tsp nutmeg. I'm glad I cut the sugar down, it was the right amount. I thnk that the 1/4 tsp nutmeg still was a bit much, the nutmeg stands out too much. I will probably make this again, but either cut out the nutmeg, which I think would even be good..or just just barely a pinch so that it would be only a small hint of it.

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