Mom's Custard Pie Recipe
Mom's Custard Pie Recipe photo by Taste of Home
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Mom's Custard Pie Recipe

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4.5 13 18
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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
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
MAKES: 6-8 servings


  • 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

Nutritional Facts

1 piece: 254 calories, 12g fat (5g saturated fat), 122mg cholesterol, 243mg sodium, 29g carbohydrate (17g sugars, 0 fiber), 7g protein.


  1. 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.
  2. 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.
  3. 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.
Originally published as Mom's Custard Pie in Taste of Home October/November 1998, p35

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wolfcheater User ID: 8643480 238522
Reviewed Dec. 1, 2015

"Here are some tips that I would like to share regarding my experience in making this. 1) If you have some pie weights, use them instead of the foil, my crust bubbled up as the foil is not heavy enough. 2) You can use either a regular pie crust or a deep dish. I used a regular pie crust and I had extra. I did not put all of it in the crust. 3) The pie will not settle until you take it out of the oven and let it sit. It will be "jiggly". I actually put mine for 20 more minutes because I thought it's not cooked yet. It still turned out fine. I'm not sure that sure if you can overcook it. You might have some browning on top though.

I had some people tell me that it lacks flavor. I agree that it could be richer. I did not put the nutmeg because I thought it might overpower the pie. If I'm going to make it again, I would increase the sugar another 1/4 cup, increase the vanilla another 1/2 teaspoon, decrease the milk to 2 cups and add another egg yolk."

dianadarlings User ID: 8542935 232986
Reviewed Sep. 16, 2015

"We tried this recipe Sunday for our dessert and I doubled the recipe to make two 9 inch deep dish crust pies and they was delicious I'm going to make a couple more today very good pie and you should have everything you need except for maybe pie shell."

kusa User ID: 8185725 225409
Reviewed Apr. 25, 2015

"Dont get it, it calls for 1 pie shell. The mixture did not fit in one 9" pie crust. Also could not fold in the stiff egg I missing something here? Are you suppose to do this over the stove? Whats the secrete cuz I followed the recipe as stated."

waynelaird User ID: 8272813 221447
Reviewed Feb. 26, 2015

"I am 77 and made this pie today. It turned out fabulous. I will be making it again real soon. easy to make and delicious."

mary_groves229 User ID: 8193337 216831
Reviewed Jan. 3, 2015


Kk5463 User ID: 8129365 83527
Reviewed Nov. 27, 2014

"Made this pie today Thanksgiving morning. It set when it sat out of the oven and it was DELICIOUS"

chuage User ID: 7270914 24534
Reviewed Oct. 26, 2014

"I was looking for a good custard pie recipe where the crust wouldn't get all soggy as it sat, This recipe was delicious and my family keeps asking when will I make it again."

amallman User ID: 7741756 202847
Reviewed Mar. 30, 2014

"Followed the directions exactly and as I was "folding" the beaten egg white into the egg/sugar/milk mixture realized it's not mixing. I"m trying to fold in 1 egg white into 3 cups of liquid! It's been cooking for 20 minutes and looks like a lumpy mess. I'm so frustrated! There goes 2 hrs of baking a pie that may taste fine but the texture (one of the key aspects of the pie) is ruined? How else is everyone else getting a smooth/creamy texture? Did they add the beaten egg white into the eggs, before the milk? I'm also questioning whether or not 1/2 c. of sugar is enough, every other recipe calls for 3/4-1 c. sugar."

spoiledbasher User ID: 3194367 63508
Reviewed Mar. 25, 2014

"This pie just would not set for me! The top was burning but the inside was liquid. What could I have done wrong? Ingredients were all correct."

pung User ID: 3587362 23608
Reviewed Dec. 5, 2013

"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:)"

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