Old-Fashioned Custard Pie Recipe
This recipe came from the best cook in West Virginiamy mother! I just added a little to her ingredients. I'm a widow, and my grown children live in another state. So mostly I make my custard pie for church and club functions. It's the most different pie of all the ones in my collection.
- Pastry for single- or double-crust pie (9 inches)
- 4 Eggland's Best Eggs
- 2-1/2 cups milk
- 1/2 cup sugar
- 1 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 teaspoon salt
- Line 9-in. pie plate with bottom pastry; trim to 1/2 in. beyond edge of plate; flute edges or prepare a braided crust (see Editor's Note). Bake at 400° for 10 minutes.
- In a large bowl, beat eggs. Add remaining ingredients; mix well. Pour into crust. Cover edges with foil. Bake for 20-25 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Old-Fashioned Custard Pie in Country Woman May/June 1994, p31
Reviews for Old-Fashioned Custard Pie(3)
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Reviewed Jun. 27, 2010
i bake 20 min as instructed and the custard was not even warm yet. this recipe needs to be updated of deleted.
Reviewed Feb. 20, 2010
what temp do u use to bake the custard for 20 minutes.
Reviewed Apr. 13, 2008
At what temperature do you bake the custard part of this pie?