Evaporated milk is used to make this custard pie recipe.
| Prep Time: | 5 mins |
| Cook Time: | 45 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 1 8-inch pie |
Ingredients
- 1 prepared 8-inch pie crust
- 4 eggs
- 1 cup white sugar
- 1 cup milk
- ⅔ cup evaporated milk
- 2 tablespoons butter, melted
- 2 tablespoons vanilla extract
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat eggs for approximately 2 minutes in a medium mixing bowl. Gradually mix in sugar, milk, evaporated milk, melted butter, and vanilla until well combined, then pour into pastry shell.
- Bake in the preheated oven until lightly browned on top, 45 to 60 minutes. Sprinkle with ground cinnamon. Serve warm or chilled.
Nutrition Facts
| Calories | 276 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 109 mg |
| Dietary Fiber | 0 g |
| Protein | 6 g |
| Saturated Fat | 5 g |
| Sodium | 172 mg |
| Sugars | 29 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious, love this pie!
I altered this recipe by not making the custard into a pie. Instead I used custard size ramekins and baked them in a hot water bath for the alloted time. I didn’t add cinnamon because i made a fresh blueberry compote to serve with it. They came out fantastic! Definate do over!!
Simple and amazing
Nope. Not for me. It came out like scrambled eggs with syrup. I thought it’d be creamy and smooth? I’m going to look for a recipe that is just egg yolks and not the whole egg.
Awesome had to Google when to know when was done. Take butter knife and place an inch from center of pie if it comes out clean done.
Was so easy to make and so delicious
This pie was way to sweet for my taste. I’m really surprised at so many raves from everyone since I generally tend to have a real ‘sweet tooth’. Next time, I will cut back the sugar to a little less than 3/4 Cup of sugar and only 1 tablespoon of vanilla. I also baked my pie shell for a few minutes with a light, white egg wash. It helped keep the crust from getting soggy.
Loved this custard pie!!!! Tried the other custard pie recipes and the other ones tasted like eggs, gross!! This was the best custard pie yet!!!
This was good. I was expecting a texture like chess pie and this was more like flan with a crust. Still very good and great flavor. Will make again.
This tasted really good, but I think there may have been a little too much vanilla with two tablespoons. My pie dish wasn’t deep enough (I made my own pastry), so not all of the filling fit in. I would advise to definitely blind bake the pastry, becuase it does go soggy in the centre. Overall though, I will definitely make again.
Good pie! I did change things up a bit. I used 2/3 cup of sugar, 4 jumbo eggs and added nutmeg instead of just cinnamon. I may use a bit less sugar next time still, it is good. i like the fact that i could taste the egg a bit, but it wasn’t overpowering. I will make this again with these slight adjustments.
Probably the least pleasant Custard Pie I have made to date. I followed the directions exactly and found it far far too sweet, somewhat watery texture. I have made custard tarts numerous times before and don’t believe it was anything that I did incorrectly. Sorry but would not do again.
definietly sugary! But oh so tasty. A great way to blow some calories.
I was so ready for a true egg custard pie….this recipe is not it. Too much sugar and vanilla….an artificial taste? No nutmeg? I will keep looking for the taste I am after!
Did I do something wrong? The result of this pie was literally scrambled eggs.. I followed exactly as the recipe said.. but I don’t get it. This usually doesn’t happen.. has anyone else gotten the same results? I really wanted to make this and enjoy it.. so I want to try it again.. maybe a little less eggs?
I am amazed at the people who reviewed this recipe and said that it did not taste like custard or that it was not creamy enough. Apparently these reviewers do not know what custard actually is. Real custard is not creamy. It is a firm, if not very firm, texture. They are thinking about Crème Brûlée, which really is not a true custard dish, but a cream dish. I am going to give this recipe 4 stars because the crust did turn out a tiny bit wet. In the future, I might consider pre-baking the crust a tiny bit to firm it up. For anyone reading these reviews, and who does NOT have a firm grasp on the difference between Custard and Crème Brûlée, and wants a cream-type pie, then I suggest you look elsewhere, because this is a Custard pie.
very pleased with pie, however was looking for a better custard. The taste was great. Texture a bit curdy. I was hoping for a smoother texture.
My husbands favorite pie is custard. When I made this pie he was in heaven. The evaporated milk added extra creaminess to the custard. I added nutmeg to the custard and it is so good. I didn’t feel making my own pie crust so this recipe if made with this measurement will fill two 8″ pre made pie crusts.
Our family didn’t like this one much at all. Like someone else said, it was very “egg-y”, and the texture was spongy, not creamy. I had been expecting a more pudding-like texture (“custard”), but it was more like a soggy flan-type dish. I won’t make this again.
Awesome! Have made this pie a staple in our house. Husband loves it. Very easy to make. Always use a shortbread pie crust bought from the store. The crust forms on the top and is amazing!
Great tasting and very easy to make. Recipe made enough for me to use in two pie shells I needed to use up. Baked in 350 degree oven for 30 minutes and noticed shells were getting dark, so I turned down the temp to 325 and finished baking for about 15 more minutes.