mississippi-egg-custard-pie

Mississippi Egg Custard Pie

9 Reviews Add a Pic
Marie Briggs
Recipe by  Marie Briggs

“A wonderful pie straight from the heart of Mississippi.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat together the sugar, flour, eggs, vanilla and milk and pour the mixture into a 9 inch pie pan. Place pie in a dish filled with hot water (water should reach halfway up the sides of the pie pan). Bake in the preheated oven for 45 minutes. Let cool and serve.

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Reviews (9)

Rate This Recipe
Eireann
23

Eireann

I made this pie last night, it was absolutely delicious. This pie was easy to make, I followed the recipe very closely, except I added a little bit of melted butter to the mixture and cooked each pie for about 55-60 mins each at 350. I also added a foil ring to the crust so it didn't get too brown. I highly recommend this recipe to other egg pie lovers, it's so very tasty and doesn't have that "too much egg" taste like others.

ZEWBIEDOO
13

ZEWBIEDOO

I put this in a small rectangular casserole dish because I didn't have a water bath pan that would fit a 9" pie plate. Otherwise, the only change I made was to add a little cinnamon and nutmeg. I don't know what I did wrong; but it did not set up and was almost entirely liquid under the hardened top.

zach
9

zach

this is the best egg custard ever, much better than the shops ones

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 267 cal
  • 13%
  • Fat
  • 3.8 g
  • 6%
  • Carbs
  • 52.9 g
  • 17%
  • Protein
  • 6 g
  • 12%
  • Cholesterol
  • 111 mg
  • 37%
  • Sodium
  • 60 mg
  • 2%

Based on a 2,000 calorie diet

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