Custard Pie

Submitted by: Suzanne McMinn on April 4, 2011

Custard pie is an old-fashioned, simple pie that makes good use of too many eggs. The ingredient list is sure to be in your pantry already. It’s easy to make and full of sweet eggy goodness. Make one today! Even if you don’t have too many eggs. You just need four.

Servings: 8   Prep Time: 10 minutes   Cook Time: 50 minutes total  


pastry for single-crust pie
4 eggs
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
2 1/2 cups milk
ground nutmeg


Line a greased pie plate with pastry. When you’re going to pre-bake a pie shell, be sure to leave more crust around the pie plate than you would otherwise–it will shrink up some when it’s baked by itself. Prick the pastry before baking. Bake the pie shell at 450-degrees for 5 minutes.

Whisk eggs lightly then add the sugar, vanilla, and salt. Whisk again. Pour in milk gradually, continuing to whisk lightly. Place prepared pie shell on the top oven rack. Pour custard mixture into the shell. Sprinkle the top with nutmeg. Bake at 350-degrees for 45 minutes. Halfway through baking time, move pie to the lower oven rack. (This will keep the edges of the crust from getting too brown and help fully bake the bottom of the crust.) Cool on a wire rack. Chill before serving.

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