Reviewed: Oct. 13, 2011

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 exactly 45 minutes. The pie rose nicely, filling the pan, and it cooked perfectly, not runny at all but nice and firm. Best of all, it is absolutely delicious, light and tasty. Will definitely use the recipe again!

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Reviewer:

Jeff

Cooking Level: Expert

Living In: Baton Rouge, Louisiana, USA

Reviewed: Jun. 19, 2011

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

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Reviewer:

Laura Kinman

Reviewed: May 22, 2009

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 out great. TWO TWISTS i made with the recipe..1) used halfevap milk and half reg milk ( i had some left over that's why) 2) added fresh corn kernels ( yup! FRESH) ...and it still turned out WODERFUL!!

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Reviewer:

aurearhea

Cooking Level: Intermediate

Home Town: Manila, National Capital Region, Philippines

Living In: Edison, New Jersey, USA

Reviewed: Jan. 2, 2009

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.

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Reviewer:

toni

Reviewed: May 26, 2008

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

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Reviewer:

zach

Cooking Level: Beginning

Living In: Liverpool, Merseyside, England, U.K.

Reviewed: Dec. 2, 2005

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 this recipe for me. Some water did seep into the pie pan trying to balance it in. And the lowest layer came out harder than the rest. However the top layer did taste fairly good. I would definitely have to go buy a new baking dish for the water bath to even begin to think about trying this again.

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Reviewer:

REBECCA70111

Cooking Level: Intermediate

Home Town: West Palm Beach, Florida, USA

Reviewed: Jan. 25, 2004

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 don't know what I did wrong; but it did not set up and was almost entirely liquid under the hardened top.

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Reviewer:

ZEWBIEDOO

Cooking Level: Intermediate

Reviewed: Dec. 14, 2003

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 each pie for about 55-60 mins each at 350. I also added a foil ring to the crust so it didn't get too brown. I highly recommend this recipe to other egg pie lovers, it's so very tasty and doesn't have that "too much egg" taste like others.

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