Grandma's Egg Custard Pie Recipe

Community Pick

Submitted by Stephanie Y.

"This pie is so easy to make and won the 1999 American Pie Council's Pie Championship in the Custard Pie Category."

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photo by The Food Gays

Ready In:: 55mins
Ingredients:: 9
Yields:: 1 pie
Serves:: 8

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ingredients

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

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directions

Preheat oven to 400 degrees F.
Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add a few drops yellow food coloring.
Brush inside bottom and sides of pie crust with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
Bake for 40 to 50 minutes or until a knife inserted near center comes out clean. (Please adjust according to your oven) Cool on rack.

Questions & Replies

I going to try and make this pie but I have no idea what scalded milk is can I get some help

Glen S.
How can I print your recipes?

Chef Sherry D

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My mom made these and I make them for the holidays. My kids love them. U can use evaporated milk or regular milk. Dont know what the scalding is about. I just let it get room temp or warm the milk in the microwave. Turns out perfect

Erica R.
What is scalded milk

Rhonda S.
What is scaled milk

Sue P.

see 10 more questions

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Reviews

My mother is 91 and facing end of life issues. When her doctor asked her if there was anything she wanted she said "custard pie." I made this recipe and she thought it was wonderful! (She can only ear pureed foods.) Thanks for sharing this recipe.

Texaginian

See Also
Beginners Guide to Cheesemaking (with Recipes!)
Wonderful egg custard pie! I was surprised that I didn't like this pie that much initially given the reviews and since I love egg custard. I tried it the night I made it after it was chilled in the refrigerator. The flavor was good, but the custard was too light, more flan-like. After it was refrigerated overnight, however, the custard became firmer and was wonderful. I will be replacing my regular egg custard pie recipe with this one. Recommend making a day ahead of time.

Autumn Girl
This made a perfect pie !! The whole pie was gone in one sitting. I think I'll have to make another !! The trick to making a good custard ...DON'T over bake, take the pie out while it still jiggles in the middle. Residual heat will continue to cook the pie as it sits. I dusted my pie with some fresh grated nutmeg and cinnamon. A fantastic pie !!!

Theresa P
I made this three times. First time I scaled the milk. Other times I didn't You really don't need to scaled the milk since grandma used unpasteurized milk. I bought milk at grocery store and is already pasturized so therefore no need to scaled milk I just took my milk right out of refrigerator and poured and mixed and baked in oven. Good and tasty recipe

redsled11_13037180
Taxagnian, you definitely did right by your mother with this recipe! I had planned to make a creme brule in a crust, so I used heavy cream instead of milk. I wasn't just going to throw out that perfectly fine extra yolk, so I threw that in with the other eggs. I sprinkled a bit of chopped pecans over the crust before pouring filling (with coconut added) in. It was wonderful. My mother had requested a coconut custard pie and just said that was the best pie she has ever had in her life. KEEPER. Thank you so much for sharing this recipe!

Tina A

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Tweaks

Also, I don't think it's necessary to scald the milk. I just beat the eggs lightly, beat in the sugar and salt thoroughly with a hand whisk, then the milk, vanilla and nutmeg, and dumped it into the unbaked chilled, prepared pie shell.

Kathryn M.
Taxagnian, you definitely did right by your mother with this recipe! I had planned to make a creme brule in a crust, so I used heavy cream instead of milk. I wasn't just going to throw out that perfectly fine extra yolk, so I threw that in with the other eggs. I sprinkled a bit of chopped pecans over the crust before pouring filling (with coconut added) in. It was wonderful. My mother had requested a coconut custard pie and just said that was the best pie she has ever had in her life. KEEPER. Thank you so much for sharing this recipe!

Tina A

RECIPE SUBMITTED BY

Stephanie Y.

Fremont, CA

115 Followers
905 Recipes
58 Tweaks

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Grandma's Egg Custard Pie Recipe - Food.com (2024)

FAQs

Why is my egg custard pie watery? ›

However if the proteins are overcooked, either by using a temperature that is too high or just cooking for too long, then the proteins will come together so tightly that they will start to squeeze out water and this causes the weeping in an egg custard (or the scientific term for this is syneresis).

Discover More Details ›

Why is my egg custard not thickening? ›

Keep an eye on the heat when cooking the custard - too low and it won't thicken, too high and you'll have scrambled eggs.

Read The Full Story ›

What is a custard pie filling made of? ›

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.

Explore More ›

Should custard pie be jiggly when done? ›

If you cook the pie until the filling is totally set, you'll end up with an overcooked custard. Here's how to know when custard pie is ready. The filling is set around the edges. The center is jiggly, but not liquidy.

Keep Reading ›

Can you overcook egg custard? ›

Here's how to avoid one of the worst kitchen mishaps: overcooking. Egg-based puddings and custards can curdle if cooked beyond 185 degrees. We take crème anglaise off the heat when the mixture registers 175 to 180, but when making the base for ice cream we push the temperature to 180 to 185 for maximum thickness.

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Why does my custard pie taste like scrambled eggs? ›

Why does my egg custard pie taste like scrambled eggs? Overbaked custard can lead to an eggy flavor and rubbery consistency. Make sure to bake the custard pie until slightly jiggly in the center.

Know More ›

What is the thickener commonly used in custard pies? ›

Many custard recipes/formulas use cornstarch as the thickening agent. The amount of liquid a starch grain can attract (absorb) and how concentrated the starch grains are in the liquid affect the thickness of the final product.

Learn More ›

How long does it take for egg custard to thicken? ›

Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves. Set the saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.

Get More Info ›

What to do if custard doesn t set? ›

The first option is to mix two tablespoons of flour with four tablespoons of cold water for every cup of custard you've made. Mix the flour into the water well, then whisk it into your custard mixture as it cooks on the stove. You can follow the same steps with cornstarch instead of flour if you prefer as well.

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Why is my custard pie not setting? ›

This is because custards rely on the coagulation of egg proteins to thicken and set. If the custard is not cooked long enough or at the right temperature, the egg proteins may not have time to set and will remain in a liquid form.

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At what temperature does egg custard thicken? ›

Generally, a fully cooked custard should not exceed 80 °C (~175 °F); it begins setting at 70 °C (~160 °F). A water bath slows heat transfer and makes it easier to remove the custard from the oven before it curdles.

Get More Info Here ›

Should you pre bake pie crust for custard pie? ›

Think of it this way: poor pie dough wouldn't stand a chance (aka be a soggy mess) with a custard filling if we don't give it a head start. Hence why we pre-bake, because custard pies are too delicious to have soggy bottoms.

Read On ›

What are the 3 types of custard? ›

There are three types of custard: baked, stirred, and frozen. Baked custards include bread pudding, flan, and cheesecake, and are prepared by baking in an oven or water bath. Boiled Custards include beverages like eggnog. Puddings, creme anglaise (krem on-GLAYZ), and pastry cream are some examples of stirred custards.

What's the difference between egg custard pie and flan? ›

Custard is a sweet sauce for serving with hot desserts, made from eggs, milk, sugar & cornflour, flavoured usually with vanilla. A flan is an open topped pastry case usually filled with fruit and usually some form of jelly (Jello) or sweet aspic.

Grandma's Egg Custard Pie Recipe - Food.com (2024)

ingredients

directions

Questions & Replies

Reviews

Tweaks

RECIPE SUBMITTED BY

YOU'LL ALSO LOVE

FAQs

Why is my egg custard pie watery? ›

At what temperature does egg custard thicken? ›

References