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READY IN 45 mins

Elva's Custard Pie

Read Reviews (27)

"A simple egg custard pie delicately flavored with nutmeg and vanilla." — Evelyn

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Original recipe makes 1 - 9 inch pie Change Servings

6 eggs
1 cup white sugar
1 teaspoon vanilla extract
1 pinch salt

1/2 teaspoon nutmeg
2 cups milk
1 (9 inch) unbaked pie crust

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Directions

Preheat oven to 475 degrees F (245 degrees C.)
In a large bowl, beat eggs and sugar. Beat in vanilla, salt and nutmeg. Stir in milk. Pour into crust.
Bake in the preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 25 to 35 minutes, or until crust is golden brown and filling is set.

Kitchen-Friendly View

PREP 10 mins
COOK 35 mins
READY IN 45 mins

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I took someone elses advice and I used 1 cup of whole milk and 1 cup of evaporated milk for mines. I made a double recipe so everything was doubled. I also used a stick of butter because I was doing two pies. Used the deep dish pie shells because regular would have not been deep enough. other wise great recipe and great aroma throughout my home. It isnt like moms but it was still a hit in my house.

—QUINDAMOMOF6

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Most Helpful Critical Review

Nov 05, 2006

I made this pie today and it came out great and i loved the flavor but the next time i make it ill try too reduce sugar to 3/4 a cup just a little sweet for me

—SHAR56

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36 Ratings

Jan 23, 2005

The pie was very good & set up beautifully; however, brown on top because of too much nutmeg. Next time, I will use half of nutmeg & 3/4 c. sugar instead of 1c.

—GRANDMOTHER2

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May 10, 2006

The taste and texture of this pie reminded me much of a flan pie, which is quite common here in Belgium. I thought it lacked a little bit of flavor, so next time I might increase vanilla extract, add cinnamon, or stir in some raisins soaked in rum. Excellent easy recipe, though!

—IVANDIEPART

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Jun 25, 2004

This tastes wonderful and is very easy to prepare.

—SCOTTSWIFE26

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Sep 01, 2007

This was missing something...butter. So I added butter to this recipe. But if you want something sweet and simple, this recipe is simple and you probably have all of the ingredients right in your cabinets.

—theloveofcookin

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Aug 21, 2006

This was a good pie but was a bit bland even with some adjustments. I'd added a bit more vanilla, 1 tsp. of cinnamon, substituted 1/4 c. of sugar with Splenda, and I only used 5 eggs instead of 6 (didn't want it to be too "eggy" tasting). Next time, I may use egg substitute and I think I'll add a bit more sugar (or use some brown sugar) and add even more vanilla to see if it'll boost up the flavor. This is a good base recipe to work with though.

—jessica

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Jun 10, 2006

This was super-easy and quite good. I think it's meant for a deep 9-inch crust, though, because I made a mess. Next time I will probably halve the nutmeg and add more vanilla.

—BIOTERP

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Nutrition

Calories
297 kcal
15%

Carbohydrates
38.6 g
12%

Cholesterol
164 mg
55%

Fat
12.5 g
19%

Fiber
0.9 g
3%

Protein
8.1 g
16%

Sodium
243 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Elva's Custard Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 297
Calories from Fat: 112

% Daily Value *
Total Fat 12.5g 19 %
Saturated Fat 3.8g 19 %
Cholesterol 164mg 55 %
Sodium 243mg 10 %
Potassium 158mg 4 %
Total Carbohydrates 38.6g 12 %
Dietary Fiber 0.9g 3 %
Protein 8.1g 16 %
Sugars 28.3g
Vitamin A 6 %
Vitamin C < 1 %
Calcium 12 %
Iron 13 %
Thiamin 13 %
Niacin 19 %
Vitamin B6 5 %
Magnesium 5 %
Folate 21 %

* 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.