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Mom's Custard Pie Recipe

Mom's Custard Pie Recipe photo by Taste of Home

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Just a single bite of this traditional treat takes me back to the days when Mom would fix this pie for Dad, Grandfather and me. Mom also regularly prepared pies for large gatherings. This dessert was often requested. -Barbara Hyatt, Folsom, California

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Mom's Custard Pie Recipe

Prep: 25 min. Bake: 40 min. + cooling

Yield: 6-8 Servings

25 40 65

Ingredients

1 unbaked pastry shell (9 inches)
4 eggs
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2-1/2 cups 2% milk
1/4 teaspoon ground nutmeg

Directions

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Remove from the oven and set aside.
Separate one egg; set the white aside. In a small bowl, beat the yolk and remaining eggs just until combined. Blend in the sugar, salt and vanilla. Stir in milk. Beat reserved egg white until stiff peaks form; fold into egg mixture.
Carefully pour into crust. Cover edges of pie with foil. Bake at 350° for 25 minutes. Remove foil; bake 15-20 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Sprinkle with nutmeg. Store in the refrigerator. Yield: 8 servings.

Nutritional Analysis: 1 piece equals 254 calories, 12 g fat (5 g saturated fat), 122 mg cholesterol, 243 mg sodium, 29 g carbohydrate, trace fiber, 7 g protein.

Originally published as Mom's Custard Pie in Taste of Home October/November 1998, p35

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Mom's Custard Pie

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Reviewed on Sep. 16, 2012 by HUNTERB62

TASTE LIKE GRANDMOTHERS EGG CUSTARD PIE

Reviewed on May. 22, 2011 by carolynstowers

I saw this recipe in the taste of home online a year or so ago. I tried it and my family loves it. I made this Custard Pie as a bake custard. I didn't change the recipe at all. I just bake in small dishes covered 3/4 with water in a turkey pan. Yes, I use a turkey pan. My family likes this recipe so much I have to double the recipe. This Custard doesn't have a water on top after the custard has been cooled. I don't know but maybe, it's the egg that has been beaten and added. Thank you TASTE of Home for all the great recipes that you have supplied.

Reviewed on Apr. 27, 2011 by Sdex1999

This pie reminds me of my grandmother's recipe. I used real pure vanilla extract and it was awesome.