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Restaurant Style Egg Custard Pie

Restaurant Style Egg Custard Pie

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    40 m
STEPHIKIN

STEPHIKIN

Excellent Egg Custard Pie recipe that I've worked at forever to duplicate a popular restaurant's pie! I finally got it!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 25.8g
  • 8%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 255 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a large bowl, combine eggs, sugar, salt and vanilla. Mix just enough to incorporate all the ingredients. Set aside. In a medium saucepan over medium-high heat, combine milk and butter. Use a wire whisk and stir constantly until the milk begins to rise in the saucepan at a rapid boil - 5 to 8 minutes. NEVER stop stirring, or the milk will burn. Pour the hot mixture into the egg mixture, stirring as you pour.
  3. Line a 9 inch pan with dough. Pour custard mixture into crust. Protect the edges of crust with a ring of aluminum foil.
  4. Bake in the preheated oven for 20 minutes. Remove foil and bake for 8 to 10 minutes. Filling will appear slightly jiggly. Allow to cool.
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Reviews

TADAL
71

TADAL

10/13/2005

Good job Stehpanie. I have been looking for an egg custard recipe like this. It wasn't too sweet. I loved the texture. Here is a tip when combining a hot liquid to an egg mixture. While stirring very quickly, add some of the egg mixture to the hot milk. Then pour the milk into the egg mixture(keep stirring). This keeps the eggs from cooking and turning into scrambled eggs. Personally, I think this dessert is best served completely cold. Next time I might try adding a little almond extract to see how that turns out.

JOSIE
55

JOSIE

8/6/2003

I whipped this up last night as a snack before bed. I used coconut milk and left out the butter and salt. I poured this into a greased pie plate (no crust) and baked it at 350 for about an hour. I stuck it in the freezer for a few minutes afterwards until it was cool enough to eat. It turned out really good and was quick enough that I'd make it again.

Chef at Home
46

Chef at Home

11/9/2010

I have not made this recipe yet, but just a tip when working with eggs and any hot liquid you must always temper your eggs.Just add a bit of the hot liquid and whisk it in then slowly add the rest of the hot liquid this will stop you from getting the scrambled egg taste.

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