Mom's Custard Pie Recipe
- 1 unbaked pastry shell (9 inches)
- 4 Eggland's Best Eggs
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2-1/2 cups 2% milk
- 1/4 teaspoon ground nutmeg
- 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.
Reviews for Mom's Custard Pie(4)
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This was great. But, here's what my grannie taught me to do. Cook the pie crust in one pie tin and cook the custard separately, in a same size pie tin. That's 2 pie tins. When the crust is done, take it out and let it cool while the custard is cooking. When the custard is done, let it cool and then run a knife gently around the edge to loosen it and - are you ready for this??? - slide it into the cooked crust! Your crust won't be soggy and since the tins are the same size, it looks like the custard was cooked in the crust. It slides in pretty good, so there's no problem there:) She said it was called a Slide Pie:)
TASTE LIKE GRANDMOTHERS EGG CUSTARD PIE
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.
This pie reminds me of my grandmother's recipe. I used real pure vanilla extract and it was awesome.