Custard Pie II

Custard Pie II

6

"Creamy homemade pudding texture. You can replace the cinnamon with nutmeg if you prefer. This pie can be baked in an 8 inch pie pan, as well."

Ingredients

{{adjustedServings}} servings 246 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 246 kcal
  • 12%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 30.2g
  • 10%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 322 mg
  • 13%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Combine eggs, sugar, cinnamon or nutmeg, vanilla, and salt. Add scalded milk a little at a time, so that you do not cook the eggs. When all is blended, pour into a 8 or 9 inch unbaked pie shell.
  2. Bake at 350 degrees F (175 degrees C) for 30 minutes or until a knife inserted into the center comes out clean.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

6
  1. 8 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

My family loves this recipe and i have been asked by many for the recipe... however i do add fresh berries,(like blueberry or blackberrys) i also have added and extra egg, do make sure to use ...

My Mom loves custard so I decided to make this for her birthday. Did not have a crust and no time to make one so I doubled the recipe using 2 cans of canned milk and reg milk to make the 4 cups....

I really enjoyed this pie. It was easy to make and turned out perfect. The flavor seemed to come out more after the pie sat a day in the frig. I used the nutmeg for that old fashion taste. Yummy!