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Egg Custard Pie

in Diana's Recipe Book

Average Rating: 
(total ratings: 4)
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Servings: 8
1/2 (9 inch) unbaked pie crust
6 eggs
1 cup white sugar
2 cups milk
1 pinch salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

1. Beat eggs with a whisk. Beat in sugar, milk, and salt. Pour filling into pie crust. Sprinkle nutmeg and cinnamon on top.
2. Bake at 425 degrees F for 15 minutes.
3. Reduce heat to 350 degrees F, and continue baking for an additional 45 minutes.

Makes 8 servings.

Source: DianasDesserts.com
Date: November 19, 2002


Reviewer: La Toya Jackson
i tried this recipe. it's kinda different from the one i used to make. the pie's crust burnt around the edges. being in alaska i thought that i should just bake the pie at 350 for about 55-1 hr. the pie rose while baking which i wasn't expecting. after bringing it out of the oven, the pie was still wet inside and the crust on the bottom was soaked. i had to actually pour the water, or whatever it was, out of the pan. the pie was okay taste wise. i suppose it may work better in the lower 48. until i'll just keep trying different recipes and using a bit of info from each one to attain my own egg custard. thank you.

Reviewer: La Toya Jackson
i tried this recipe again. instead of 6 eggs i used 5 and 1 2/3 cups of milk. i mixed everything together except the milk. i also added 1 tsp. of vanilla. i first scalded the milk then added it to the eggs, sugar, etc. i pre-baked my crust for 7 min. at 325 on the 2nd rack closest to the bottom of the oven. i let it cool on a rack before adding the mixture. i then placed the custard back on the 2nd rack. i kept the oven on 325 for the duration of the baking time which was 30 minutes. the toothpick came clean out of the center.i then turned the oven off and left the pie inside to cook more and eventually start to cool. it turned out a golden brown, very thick and eggy, just the way i like it. so this recipe isn't so bad just needed some tweaking for alaskan residents.

Reviewer: Nevelin
this egg custard pie was so great. thanks for everything.

Reviewer: Lynn hudson
I made this pie for Thanksgiving dinner. My husband loved it... Thanks for such a great recipe.


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