Mom's Custard Pie Recipe

Mom's Custard Pie Recipe


  • 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 near the center comes out clean. Cool on a wire rack. Sprinkle with nutmeg. Store in the refrigerator. Enjoy it!

Grandma's Egg Custard Pie

Grandma's Egg Custard Pie


1 (9 inch) unbaked pie crust
3 eggs, beaten
3/4 cup white sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 egg white
2 1/2 cups scalded milk
1/4 teaspoon ground nutmeg
3 drops yellow food coloring (optional)


Preheat oven to 400 degrees F (205 degrees C).
Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add few drops yellow food coloring.
Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack.

Egg Custard Pie With Fresh Peaches Recipe

Egg Custard Pie With Fresh Peaches Recipe
Egg Custard Pie Recipe Ingredients
* 4 peaches (fresh)
* Unbaked 9" pie shell
* 2 Large eggs, beaten
* 1 c. lowfat milk
* 3/4 c. sugar
* 2 tbsp. flour
* Healthy pinch of salt
* Few drops almond extract

Egg Custard Pie Recipe Instructions

1. Pare peaches, cut in halves and remove pits. Arrange, cut side up, in the unbaked pie shell. Beat Large eggs well, add in lowfat milk and stir in sugar, flour and salt, that have been mixed together; add in the almond extract.
lowfat milk
2. Pour over the peaches. Bake in 400 degree oven for 10 min; then reduce heat to 325 degrees and continue baking 40 min longer. Test with knife inserted in custard, comes out clean. Remove to rack to cold. Serves 5 or possibly 6 people. Enjoy the egg custard !

Restaurant Style Egg Custard Pie

Restaurant Style Egg Custard Pie Recipe


* 4 eggs
* 1/2 cup white sugar
* 1 pinch salt
* 1 teaspoon vanilla extract
* 2 cups whole milk
* 3 tablespoons butter
* 1 (9 inch) refrigerated pie crust


1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a large bowl, combine eggs, sugar, salt and vanilla. Mix just enough to incorporate all the ingredients. Set aside. In a medium saucepan over medium-high heat, combine milk and butter. Use a wire whisk and stir constantly until the milk begins to rise in the saucepan at a rapid boil - 5 to 8 minutes. NEVER stop stirring, or the milk will burn. Pour the hot mixture into the egg mixture, stirring as you pour.
3. Line a 9 inch pan with dough. Pour custard mixture into pie crust. Protect the edges of crust with a ring of aluminum foil.
4. Bake in the preheated oven for 20 minutes. Remove foil and bake for 8 to 10 minutes. Filling will appear slightly jiggly. Allow to cool. The egg custard pie recipe is ready...nice taste ! Enjoy !

Lattice Coconut-Egg Custard Pie

Lattice Coconut-Egg Custard Pie
Egg custard Pie Recipe Ingredients
  • 1 each pie shell (9 inch) baked
  • 4 large eggs slightly beaten
  • 1/2 cup sugar granulated
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups milk
  • 1/2 cup coconut shredded
  • 1/2 teaspoon nutmeg
  • 1/3 cup chocolate (semi-sweet) semi-sweet pieces
  • 1 teaspoon vegetable shortening
Egg custard Pie Recipe Instructions

Several hours ahead: Start heating oven to 350 F.
To eggs, add sugar, salt, vanilla, and milk; beat well.
Add coconut.
Pour into greased 9 inch pie plate that has been set in shallow baking pan; sprinkle with nutmeg.
Set in oven; into baking pan, pour enough hot water to come three fourths way up side of pie plate.
Bake 35 min., or till silver knife inserted in center comes out clean.
Cool at room temperature.
When shell and custard are cool, melt chocolate with shortening over hot, not boiling, water.
Meanwhile, slip custard into shell this way: Tilt custard-filled pie plate a bit.
With small spatula, gently pull custard away from all sides of plate.

To complete loosening, hold plate level with both hands; shake gently.
Now hold custard, tilted, over shell, with far edge of custard just above and close to far edge of shell; shake gently.
As custard slips out, pull plate back toward you till custard is in shell.
To make chocolate top, dip metal or wooden skewer into melted-chocolate mixture and draw it across top of pie in crisscross manner, dipping skewer into chocolate as needed.
Let settle a few minutes; then serve at once...enjoy it !

Egg Custard Pie With Meringue Recipe

Egg Custard Pie With Meringue Recipe
Egg Custard Pie Recipe Ingredients

* 4 Large eggs, separated
* 3/4 c. sugar
* 1 stick butter
* 1 c. evaporated lowfat milk
* 1 teaspoon vanilla
* 8 tbsp. sugar
* 1 partially baked pie shell

Egg Custard Pie Recipe Instructions

1. Beat egg yolks and 3/4 c. sugar together. Put in medium saucepan over low heat. Heat butter in egg mix, stirring constantly. Remove from heat when butter melts. Add in evaporated lowfat milk and vanilla. Pour into crust and bake for 15 min at 400 degrees. Reduce heat to 350 degrees and continue to bake till custard is set. Use 4 egg whites with 3 Tbsp. sugar for meringue. After beating, spread on pie and return to oven to brown

Impossible Caramel-Egg Custard Pie

Impossible Caramel-Egg Custard Pie

Egg Custard Pie Recipe Ingredients
  • 2 cups milk
  • 1/4 cup butter melted
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup brown sugar
  • 1/2 cup biscuit baking mix (bisquick)
  • 1/2 cup coconut flaked, optional
Egg Custard Pie Recipe Instructions

Combine all ingredients except coconut in a blender; blend at high speed for 15 seconds or until smooth.
Pour into a greased 10-inch pie place.
Sprinkle coconut on top, if desired.
Bake at 350 degrees for 40 to 45 minutes or until knife inserted in center comes out clean.
Cool completely before cutting...enjoy the egg custard pie with caramel !
Egg custard pie recipes: amazing-egg-custard-pie