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Nutrition Facts
Serving Size 1 (143g) Recipe makes 8 servings
Calories 263
Calories from Fat 106		(40%)
Amount Per Serving		%DV
	Total Fat 11.8g	18%
	Saturated Fat 3.9g	19%
	Monounsaturated Fat 4.6g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 86mg		28%
Sodium 253mg		10%
Potassium 156mg		4%
Total Carbohydrate 32.7g		10%
	Dietary Fiber 0.8g	3%
	Sugars 23.0g
Protein 6.7g		13%
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Grandma's Egg Custard Pie

Recipe #181205 | 55 min | 20 min prep | add private note

⁽²¹⁾ RATE IT NOW Print Recipe

By: cookiedog
Aug 9, 2006

This pie is so easy to make and won the 1999 American Pie Council's Pie Championship in the Custard Pie Category.

SERVES 8 , 1 pie (change servings and units)

Ingredients

1 (9 inch) unbaked pie shells, deep dish
3 eggs, beaten
3/4 cup white sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 egg white
2 1/2 cups scalded whole milk
1/4 teaspoon ground nutmeg
3 drops yellow food coloring (optional)

Directions

1
Preheat oven to 400 degrees F.
2
Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add a few drops yellow food coloring.
3
Brush inside bottom and sides of pie crust with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
4
Bake for 40 to 50 minutes or until a knife inserted near center comes out clean. (Please adjust according to your oven) Cool on rack.

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Featured Reviews for This Recipe

From: Kayarich

On Oct 20, 2009

This recipe is a keeper. I find it a little sweeter than store bought brand. Remember to use deep dish pie crust or else you will have extra custard left. I bake mine for an hour.

0 people found this review helpful

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From: Sissy 1

On Sep 29, 2009

My husband loves custard pie & this one is just like the one I had lost in moving, And I have tried a lot of recipes.Thank you for posting.

0 people found this review helpful

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From: Chef Mama Ceta

On May 20, 2008

This was awesome. However, I used 4 eggs and the extra egg yolk, but my son wanted to know what bakery I bought the pie at. Talk about a compliment. Set up just fine no watery texture at all. thanks for the recipe it's a keeper.

4 people found this review helpful

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From: princessbride029

On Apr 14, 2009

Other than being a complete disaster, this pie was wonderful! Haha... didn't realize my pie crust was cracked, and it spilled all over the crust and oven. Had to cool the oven, clean it, and then reheat and bake. The crust started burning way too early because of the custard all over it. Also, I didn't have a deep dish crust, so just used a regular 9 -inch with some extra custard left over (baked in ramekins). Even with all the disastrous proceedings, I resolved to finish baking it and tasted it. YUMMY!!! I ended up eating almost the whole pie myself over the next couple of days. I will definitely make this easy pie again, lessons learned put into practice of course. Thanks so much for sharing!

2 people found this review helpful

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Read all 22 reviews