Custard Pie III

Custard Pie III

36 Reviews 2 Pics
Susie Young
Recipe by  Susie Young

“This custard pie is enriched with evaporated milk.”

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Adjust Servings

Original recipe yields 1 - 8 inch pie



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium mixing bowl, beat eggs for approximately 2 minutes. Gradually add sugar, butter or margarine, milk, evaporated milk, and vanilla extract. Mix well, then pour mixture into pastry shell.
  3. Bake in preheated oven for 45 to 60 minutes, until top is light brown. Sprinkle with ground cinnamon. Serve warm or chilled.

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Reviews (36)

Rate This Recipe


Fantastic easy pie to make. Light. I basically ate the whole pie myself. this is a pie that you don't want to share with other people-no matter how much you love them.



I loved it. It was creamy and light, but it wasn't so light that you could tell it was a healthier version. I varied the recipe, making it low fat/fat-free. The changes I made were: non-fat evaporated milk and non-fat milk, 2.5 tbsp. of margarine, a little less than a cup sugar (I don't like over-sweet desserts), 1.5 tbsp. of vanilla and no cinnamon at all. I really like my version, but I could imagine how much creamier it would be w/ the orig. recipe.



This was yummy in the tummy. It was a big hit with everyone.

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Amount Per Serving (8 total)

  • Calories
  • 276 cal
  • 14%
  • Fat
  • 11.7 g
  • 18%
  • Carbs
  • 35.5 g
  • 11%
  • Protein
  • 6.2 g
  • 12%
  • Cholesterol
  • 122 mg
  • 41%
  • Sodium
  • 172 mg
  • 7%

Based on a 2,000 calorie diet



previous recipe:

Custard Pie II


next recipe:

Elva's Custard Pie