Mom’s Custard Pie
Total TimePrep: 25 min. Bake: 40 min. + cooling
- 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.
Nutrition Facts1 piece: 254 calories, 12g fat (5g saturated fat), 122mg cholesterol, 243mg sodium, 29g carbohydrate (17g sugars, 0 fiber), 7g protein.
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Oct 23, 2018
A custard pie needs whole milk or heavy cream. It will never get a custard texture or creamy with 2% milk. This pie is not for dieters.. enjoy??
Oct 21, 2018
this was one of the worst pie recipes I have ever made. The pie was soggy in and the filling never set. After reviewing other similar recipes I realize that there are missing steps and ingredients for this recipe. There’s no way that you can follow this recipe and actually get a great pie
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.
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.
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 white.....am I missing something here? Are you suppose to do this over the stove? Whats the secrete cuz I followed the recipe as stated.
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.
Jan 3, 2015
SO FAR ITS IN THE OVEN AND I HAVE A GRANDDAUGHTER TEN WAITIING PATIENTLY. LOL WILL UPDATE MY REVIEW AFTER WE TASTE IT.
Nov 27, 2014
Made this pie today thanksgiving morning. It set when it sat out of the oven and it was DELICIOUS
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.
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.