Grandma’s Egg Custard Pie

I loved how easy this was to make and how few ingredients there are – they are staples that we always have on hand. I followed the recipe exactly and it turned out great. The best part is it only took a few minutes to prepare the filling! It is one of the easiest things you will ever bake! This recipe is worth trying, it’s not an expensive pie to put together and it tastes great. I’m adding it to my keeper recipes that are go to’s. The next time I make it I will do one thing differently. Instead of throwing away the yolk from the egg I used for brushing egg white on the pie shell, I will add that yolk to the filling too. I just read in comments that other people used it in their filling and thought it enhanced the flavor. Note on cooking time: While ours was done in the 30-35 minutes printed in the recipe, I have read reviews of people saying they followed it exactly and it didn’t turn out right in that time, that theirs came out runny and I am a little confused by that. I would say that it wasn’t cooked long enough and possibly they allowed their milk to cool after scalding. It should be scalded and then immediately mixed into the rest of the filling. Also, I don’t know if it matters, we baked ours in our countertop microwave – we didn’t microwave it! Our regular oven was in use, and we remembered that our microwave has an oven function (it does everything, it’s even an air fryer). I think possibly the way the air circulates in that may have contributed to the pie cooking in the expected time frame. I won’t know until I also bake one in the oven. However, from what I read, if it isn’t completely cooked in 30-35 minutes just let it cook a little longer and it will all work out.

Well I also added the extra egg yolk to my filling and used half and half and evaporated milk instead of the scalded milk. Omg it’s good.

This just didn’t work. Followed exactly and I ended up with a pie full of unset liquid…

Very good! It’s even better the next day, when it’s had time to chill/firm.

Turned-out great for me.

Husband loved. I had to cook for an hour to get done. Turned out great.

This is amazing, I used vanilla bean paste, unsweetened coconut and added one egg yoke. It came out perfect my husband isn’t a fan of coconut but he loved this pie. Thank you for such a simple recipe.

Mine came out a little watery. But the flavor was excellent

I made a reduced recipe since it’s just me. I followed all instructions but reduced by 2/3 and it turned out amazing! My crust was a homemade crust and I have to cook in a toaster oven… so time did need to be adjusted but overall it was as directed and amazing.

The taste of this pie is excellent! However the baking time is way off!! My oven is only 2 years old and I do not have any issues with anything else I bake. The first pie I had to divide into 2 pie plates there was so much liquid. They took 45 minutes. I just make another one in a deep dish pie plate, it took 55 minutes. I read other reviews and the next time I will not scald the milk. Just to save a step.

Excellent! I did follow other reviewers suggestions. Like adding an additional yolk and replacing 1 c. of the milk with sweetened condensed. I also used cinnamon instead of nutmeg. Made the crust. Topped with coconut during last 10m of baking.

Made this for my mother after trying a couple made by local stores. She hated the store bought; but she LOVED this! Said it tasted just like the one her mom used to make. Will definitely make this again. Recipe was so easy!

I also followed the recipe (cold, unscalded milk) and the pie has been in the oven for over 1-1/2 hours and is still jiggly pudding. I am very disappointed. It’s a waste of a beautiful homemade crust.

I have made this several times and it is always wonderful. In the past, I did not scald the milk, but it took longer to cook since the milk was cold. I was short of time today, so I did scald the milk—could tell no difference except in cooking time. After using the egg white on the crust, I put the extra yolk in the filling rather than toss it. As an extra—I now use egg white on the crust of most pies. Makes a nice difference.

Just like grandmas – yum! I made adjustments – No food coloring No egg wash* No scalding milk Used whole milk, 1/2&1/2, heavy cream 1/2 C sugar – only Made fork holes in pie crust bottom/sides dusted w/ *baking powder and baked pie crust 10 min., cooled and then added custard Used room temp eggs – 3 lrg. Baked 40 minutes – at 30 minutes covered crust w/ foil Sprinkled w/ cinnamon before serving. cristieh@yahoo.com

Did not set at all, apparently custard pies are supposed to bake at a high temp for a short amount of time then be reduced to around 325 until it sets. I baked at 400 for 35 minutes and had a completely liquid filling, I set the oven for 325 and am now waiting to see if it sets >:(

Awesome! Took my mind back myhildhood days.

The pie turned out very well, but I had to bake it for 40 minutes before a knife would come out clean. It does benefit from some fresh fruit to balance out the sweetness with little tartness.

It’s okay. Ended up with way too much filling using a thawed frozen crust. It took 45 minutes in the oven with a much smaller pie and still didn’t set exactly right. The crust is soggy on the bottom because it has some water separation. I wouldn’t make this one again.

I made this last weekend and would suggest a couple observations. I used 1 tsp of vanilla essence and found it to need some more. Although the recipe suggests to use scalded milk but also says it’s not necessary in this modern day as the milk is pasteurized, I suggest one should as I use 2% Lactose free milk I noticed a a minute water seeping out from the pie while eating. I will probably change the chemistry next time. Overall it was quite tasty and well received by people I served it .

Scrambled eggs. maybe the altitude effects it…? I’m at 4,500 ft