Custard Pie I


"Egg custard, my husband's favorite."


servings 238 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 238 kcal
  • 12%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 33.4g
  • 11%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 136 mg
  • 5%

Based on a 2,000 calorie diet

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  1. Beat eggs with a whisk. Beat in sugar, milk, and salt. Pour filling into pie crust. Sprinkle nutmeg and cinnamon on top.
  2. Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking for an additional 45 minutes.
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  1. 13 Ratings


This is absolutely the worst pie I have ever made!! Why wasn't there any vanilla in this recipe?? All this pie tasted like, was sweet scrambled eggs!!

This a nice and easy recipe. Only thing I changed is to cut milk to 1&1/2 cups. With 2 cups, there is too much left over.

this is a wonderful, light pie, very easy to make.

This recipe did not come out and was not to our liking. I followed the directions exactly as written. It tasted like a sweet hard boiled egg. I used 6 large eggs and I had extra filling. I u...

One of the things that I loved about this recipe was that the cooking time exactly matched up with my pumpkin pie recipe making Thanksgivinp pie cooking that much easier. If you miss the additon...

Great pie! I used graham cracker crust instead of regular pie crust. I will absolutely make again-maybe with a layer of chocolate on top:)

Just like my grandma used to bake. My favorite in the world. I can eat the whole pie myself

Unfortunately this recipe was a complete waste of time and ingredients.

Next time I will use the deeper pre-made pie crusts.