Egg Custard Pie III

Egg Custard Pie III

65 Reviews 3 Pics
Recipe by  Pat

“I'm 78, and this was my grandmother's pie. Good served warmed up with whipped cream and a dash of nutmeg on top, or great served cold.”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. Bake pie shell at 400 degrees F (205 degrees C) for 5 minutes. Set aside.
  2. Combine melted butter or margarine, sugar, flour, milk, vanilla, and nutmeg. Add beaten eggs, and blend well. Pour filling into partially baked pie shell.
  3. Bake at 325 degrees F (165 degrees C) for 45 to 55 minutes, or until an inserted knife comes out clean. Do not overcook.

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Reviews (65)

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I've never had a custard pie before, so I didn't know what to expect, but it sounded easy, so I gave it a shot. Wow. Not only was the recipe as easy as it seemed, but it was absolutely delicious. I used a little less sugar because I don't like things super-sweet, but that's the only change I made. So yummy.



This was really yummy, and this coming from someone who doesn't usually like custard! Custard Pie is my husband's favorite pie for Thanksgiving and I wanted to find a light recipe the whole family could enjoy. I read some of the reviews first, and cut the nutmeg down to 1/8 tsp, instead of 1/2, because I don't like an after-taste, and I did add 1/8 tsp of cinnamon. It formed a nice light crusty top and was very thin, so next time I will try doubling the recipe to fill up the pastry. All-in-all, though, a very yummy tasting dessert for the whole family's taste buds!!



Had a nice taste, easy to make but it is the "solid heavy type pie" not like the more "custard" styles. Less nutmeg if I try it again.

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Amount Per Serving (8 total)

  • Calories
  • 313 cal
  • 16%
  • Fat
  • 15.8 g
  • 24%
  • Carbs
  • 38.5 g
  • 12%
  • Protein
  • 5 g
  • 10%
  • Cholesterol
  • 97 mg
  • 32%
  • Sodium
  • 197 mg
  • 8%

Based on a 2,000 calorie diet



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Custard Pie II


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Custard Pie III