Elva’s Custard Pie

I’ve been playing with this recipe for about a month now…with some slight modifications I have made it my own. Everyone that’s tried the original and now mine (with changes) likes the changes I’ve made. The general consensus across the board was the original was TOO SWEET. So here’s what I’ve done to it: 6 eggs (1 separated egg yolk and egg white) 2/3 Cup of sugar 1 Tsp of Vanilla extract (or more to preferred taste) Pinch of salt 1/2 tsp Nutmeg 1 tsp of Cinnamon 2 Cups Half and Half *1 tbl Cinnamon sugar Preheat Airfryer on Bake setting to 450f. I take my pie pan and give it a nice coating of butter before adding the pie shell. In a separate bowl I wisk the egg white and use this to do a coating of egg wash over the shell once in pie pan (I throw the remaining egg white into the mixing bowl)…then I sprinkle the Cinnamon sugar over the edge ot the crust. In the mixing bowl I add all the other ingredients as described. Once everything is blended and the air frlyer/oven is heated I place the pie pan with crust onto the rack and in position. Now I pour the mixture into the pie crust (makes it easier instead of trying to move it once filled and trying to stop it from sloshing everywhere ‍♂️. I cook it for 15 mins at 450f then I adjust temperature down to 350f and set timer for 35 mins. While it’s cooking I keep an eye on it but it’s pretty much auto pilot from here. One thing that I always look for is towards the end of the cooking the surface of the custard starts to bloom or swell up *see photo (it will go back down once removed from heat). This gives the custard pie a nice simi-thick surface while leaving the custard very creamy. And the crust…oh my…like a mini-churro

I added added some cinnamon. Quick and easy.

Excellent recipe – reduced sugar to 1/2 cup and substituted cinnamon for nutmeg. Turned out beautifully without being too sweet.

Awesome pie! I made it with eggnog flavors. 1/4 tps ea clove, ginger & mace. 1 tsp nutmeg & 1 oz cinnamon whiskey. Will be making it again!

I made this with the recipe as shown, no changes. I did use my own vanilla that I made using spiced rum and vanilla beans, but that’s the only difference. The booboo was caused when I removed the crust protector. ?? We haven’t actually tasted this yet but by the smell and look, I can tell it’s going to be delicious! Thank you, Evelyn, for this recipe!

it was treally good I do make it a little different but it was still delisus

I’ve tried several custard pies throughout the years and this recipe is easy and delicious.I like to add cardamom to the recipe-I also tried the following alternatives- When in season I add chopped rhubarb on top of pie right before you put it in the oven OR sprinkle shredded coconut on top of pie right before baking, I use sweetened coconut. I don’t measure, you can add as much as you like

to be my 1st time ever making a custard pie, it look and taste good, but the 1 flaw is that it has too much of an egg taste, i will make it again just use 4 eggs instead

I doubled all the ingredients except added 3 cups milk, not 4, then baked in a water bath for 40 minutes. Family loved it!

I’ve made it three times in two weeks lol!! My husband loves it!!

Thought it was excellent. Did have to bake it an extra 10 minutes but could be my oven.

I did make changes. I used half the sugar called for and I just mixed everything all together on the ingredient list, oops then I read the instructions, it came out fine!. I also had heavy cream so I used that instead of milk. Would like to make them side by side to see how the flavor or texture varies from the milk vs. cream. I thought it was an overall good easy recipe. My hubby loves flan and this was an easy new treat, flan with a pie shell. Thank you for the recipe. I enjoyed it. Also I don’t have any nutmeg and not sure if family would enjoy the nutmeg flavor. However I’d like to try it at least once with nutmeg.

Only thing I did different the 2nd time I made it was add more vanilla ( for a extra flavor) and used sweetened condensed milk instead of regular milk and sugar.

Easy to prep, but took nearly twice as long in the oven – oven is fine, temperature regulation is OK – and the texture wasn’t particularly desirable. Also, it had more of an eggy flavor vs good custard, e.g. crème brûlée

I used 1/2 & 1/2 instead of plain milk just because I like my custard extra creamy.

It more or less incinerated in the oven at 475 degrees. It was black after 5 minutes. I must have done something wrong.

475,to high.

Loved this Pie, I had to bake it a bit longer then director, I used a deep dish Pie Pan. But it came out great. I may reduce the eggs to 4-5 next time and only used a 3|4 cup of sugar. Yummy.

I’ve made this pie twice and it will be my go to custard pie. It was really good both times and baked up perfectly. I used less sugar than the recipie called for but I added a little coconut flavoring, the seeds of a vanilla bean and plenty of nutmeg. Delicious! I changed the servings to 10 making it a deep dish pie. I was skeptical at first about cooking a custard pie at such high heat, 10 minutes at 475°, then 25 minutes at 350° (I used the next to the lowest rack), but it worked and the pie was cooked evenly throughout. I also pre-baked the crust so it wouldn’t be soggy. I will try this way of cooking custard in other recipies because in this pie, it is foolproof!

This recipe is flawed. I followed the recipe to a T and the top burned before the cook time was even completed. It required almost twice the instructed cook time to set up. And yes, my oven is calibrated and it baked in the lower third of the oven. Way too much sugar to cook at the instructed time and temp. I liked the ingredient list but back to the drawing board for proper baking instructions.

I did not make any changes! My daughter said it was Delicious! My son-inlaw who usually does not eat dessert’s gave it five stars. So I definitely will make again!