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Custard Pie II

Custard Pie II


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

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 246 kcal
  • 12%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 30.2g
  • 10%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 322 mg
  • 13%

Based on a 2,000 calorie diet


  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.
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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 whole milk.....

Jane D

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 then used a 9 x 13 cake pan as a bath and a glass pan that fit inside. Glass pan inside the 9 x 13, poured the custard into the glass pan into the oven then added water to the outside pan almost to the top. Baked for 30 minutes @ 350. Came out perfect. Made it again tonight and it is perfect.


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!