49
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."
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
-
Glen S.
-
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
-
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
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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
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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
see 41 more reviews
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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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