- 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
- 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 in the center comes out clean. Cool on a wire rack. Sprinkle with nutmeg. Store in the refrigerator. Yield: 8 servings.
Reviews forMom's Custard Pie
"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."
"SO FAR ITS IN THE OVEN AND I HAVE A GRANDDAUGHTER TEN WAITIING PATIENTLY. LOL WILL UPDATE MY REVIEW AFTER WE TASTE IT."
"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."
"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."
"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."
"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:)"