Fantastic to feed a large crowd during a potluck. I received a recipe from great-grandma. This cheesecake has a rectangular shape.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 (9 inch) unbaked pie crust
- 1 cup white sugar
- 1 cup milk
- ¼ cup butter, melted
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- 3 large eggs
Instructions
- Preheat the oven to 400 degrees F (205 degrees C).
- Bake pie crust in the preheated oven until partially baked, about 5 minutes. Set aside.
- Adjust oven temperature to 325 degrees F (165 degrees C).
- Combine sugar, milk, melted butter, flour, vanilla, and nutmeg in a large bowl; mix well. Beat in eggs until well blended. Pour filling into partially baked pie shell.
- Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 55 minutes. Do not overbake.
Nutrition Facts
| Calories | 313 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 87 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 7 g |
| Sodium | 197 mg |
| Sugars | 27 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Has been my favorite pie since I was a child. So glad to have recipe to make my own since it’s rare to find in Chicago.
I was craving this pie for a long time but gave up baked goods trying to get ready for a wedding. I caved but it was worth it. This is my go to recipe. The only thing I change is to use half nutmeg half cinnamon. I also baked for a full hour adjusting for how my oven works. I love it cold so I let it chill until the next morning when I had a large slice for breakfast and lunch. It might last 3 days top. I also used the shortening crust recipe which came out excellent. I’m eating a slice, ok 2, as we speak. No judgment
Absolutely delicious! I’ve probably used this this recipe and made about a dozen of these pies… I don’t use the vanilla or nutmeg and instead, I add between 3-4 tablespoons of lemon juice. The result is SO GREAT, especially when the egg custard is served cold & with a spoonful of whipped topping. Hope you all enjoy my version also!
I made this recipe exactly as written and it is marvelous! Creamy, light, and oooh so good! It tastes just like my mother made it. I baked it in a 9 inch Marie Callendar deep dish pie crust completely thawed. Try it-you will like it, too!
I adjusted 3/4 milk 1/4 buttermilk and added Splenda and 1/4 sugar added little cinnamon also!!!
Excellent. You can’t find egg custard pies like this anywhere. Easy and tastes just like I remember when grandma made these pies.
Such a perfect little recipe!
My great great grandmother used to make this pie and I had the recipe and was missing one ingredient and found it on here and it’s one of the best pies ever
I didn’t change a thing just used deep dish shell it looks amazing and taste so good and was super easy
I followed directions exactly. No major problems except I scooped about 1/2 cup of a clear oil off top of pie after baking 55 mins. The taste is excellent and pie was still firm
Absolutely delicious
My uncle asked for an egg custard pie. I have never tasted one; but I made it. I followed the recipe but substituted heavy whipping cream for the milk and added 3 packets of splenda and he loved it. Said I never had to make a different pie again. Just this one. Thank you so much for sharing.
I used 1/2 cup sugar and added 3 Tbsp. of Stevia and it came out great. Loved it.
Muy excellence!
Tastes great
Excellent, old-fashioned Egg Custard Pie with some minor changes. I’ve been baking for many years. And I love nutmeg. (I call it my secret weapon.) But, it is a very strong spice. Used sparingly, it can offer up a beautiful flavor that lingers on the palate. If too much is used, it can punch you in the mouth. LOL. So instead of adding the nutmeg in the filling, I sprinkled the top very lightly with it once the filling was poured into the pie crust. Doing this achieves a beautifully colored pie. I beat an extra egg, and brushed it over the pie crust before blind baking it. This prevents the crust from getting soggy from the filling. Otherwise I followed the directions. The comments about the butter rising to the top have left me scratching my head. I’m not sure if people didn’t melt their butter first, didn’t mix the ingredients thoroughly, or even may have missed the temperature difference from baking the crust (at 400°) to when the pie itself is baked at 325°. Paying close attention to these things may help prevent that. Thanks for a nice, easy & yummy recipe. HAPPY BAKING!
Easy to make and tastes good but came out grainy instead of a silky smooth custard.
My mother’s recipe is exactly the same minus the nutmeg. Always one of my favorites!
LOVE IT
It was REALLY yummy but was WAYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYY too sweet. I added only 1/2 cup of sugar. Next time I’m going to add 1/4 cup
I love it , I didn’t change anything