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

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ingredients directions Questions & Replies Reviews Tweaks RECIPE SUBMITTED BY YOU'LL ALSO LOVE FAQs

49

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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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

Grandma's Egg Custard Pie Recipe - Food.com (13)

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

    Glen S.

  3. 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.

  4. What is scalded milk

    Rhonda S.

  5. What is scaled milk

    Sue P.

see 10 more questions

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Reviews

  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  1. 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.

  2. 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 did my egg custard pie not set? ›

This has less to do with the amount of liquid the filling gives off—which is a lot less than, say, raw apples—than how long they're in the oven. Most custard pies hang out at 350ºF for less than an hour, which just isn't enough time to completely cook the custard and the crust beneath it.

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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).

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How do you keep a custard pie from being runny? ›

Easiest ways to fix a runny pie.

Let your pie cool overnight. Don't be tempted to cut into it sooner! If possible, pour the extra liquid off the pie (save that for ice cream!) and pop it into the freezer for 10 or 15 minutes before serving.

Get More Info ›
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.

Keep Reading ›
What are the mistakes when making custard? ›

The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat.

See Details ›
How do you fix custard that didn't set? ›

Using a Thickening Agent

Add the mixture into your custard ingredients as they cook on the stove. Use cornstarch as an alternative to flour. Cornstarch, like flour, requires cold water as a mixing agent. For 1 cup (240 mL) of custard, use 1 tablespoon (7.5 g) of cornstarch mixed with 1 tablespoon (15 mL) of cold water.

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How do you know when egg custard is done? ›

When is it done? Baked custard should be removed from the oven (and water bath) before the center is completely set. The center will jiggle slightly when dish or cup is gently shaken. Custard will continue to “cook” after it's removed and center will firm up quickly.

Continue Reading ›
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.

Continue Reading ›
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.

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Can you fix runny custard? ›

The easy and sure way to thicken custard for trifle, tinned custard or homemade using powder, is, if it's tinned whisk in an egg yolk put it in a pan and bring to the boil whisking all the time. Keep whisking and boiling for 1 minute.

View Details ›

What is the best thickener for pie filling? ›

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.

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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.

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What is the difference between egg custard pie and quiche? ›

A pie can be filled with fruit or custard. A quiche is filled with meat, vegetables, cheese, and an egg and cream made custard. A pie is made in a pie pan, generally. And it's a dessert.

Tell Me More ›
What is the difference between chess pie and custard pie? ›

What is the difference between this pie and custard pie? While both pies have a custard filling, the main difference is that chess pie has cornmeal in the filling. There is also acidity added (from the cider vinegar) to balance out the sweetness of the chess pie.

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Why is my egg pudding not setting? ›

There is an enzyme in raw egg yolks that digests starches. A few minutes of boiling is required to deactivate those enzymes. If your pudding didn't gel, and some time has passed, your eggs may have eaten your cornstarch.

Continue Reading ›
Why hasn't my custard thicken? ›

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.

Continue Reading ›
Why is my pudding pie not setting? ›

If your almond milk-based instant pudding isn't setting properly for your pie, you can try these quick solutions: gently heat and stir the mixture on the stovetop, add a small amount of cornstarch or gelatin, mix in a bit more instant pudding mix, or let it set in the refrigerator for more time.

Keep Reading ›
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.

Learn More Now ›
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