{"id":139467,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/mom-s-custard-pie\/"},"modified":"2024-04-30T13:40:30","modified_gmt":"2024-04-30T18:40:30","slug":"mom-s-custard-pie","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/mom-s-custard-pie\/","title":{"rendered":"Custard Pie"},"content":{"rendered":"<p>Pies often seem complex. Many are loaded with pounds of fruit or cream-and-sugar layers. Some are topped with intricate crusts that present plenty of opportunities for error.<\/p>\n<p>A simple, classic pie can be a relief both to make and to bite into. Whether a dessert for a weeknight family dinner or a special gathering, this lightly sweetened, smooth, delicate custard pie may be just the thing to round out a filling meal.<\/p>\n<h2>What is custard pie?<\/h2>\n<p>A true custard pie starts with a dairy base and uses eggs to bind, thicken, raise and stabilize the filling. Other custard-style pies can be thickened by starch or gelatin, especially if they contain fatty ingredients like chocolate, but they rarely have the smooth, delicate texture of an egg custard.<\/p>\n<p>Farm-fresh egg yolks can give custard filling a golden hue, but unlike a <a href=\"https:\/\/www.tasteofhome.com\/collection\/top-10-quiche-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/top-10-quiche-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">quiche<\/a>, custard tastes more of milk or cream than of egg. Any other flavor mixed into the custard, with vanilla and lemon among the most traditional options, also stands out.<\/p>\n<h2>Custard Pie Ingredients<\/h2>\n<ul>\n<li><strong>Eggs:<\/strong> Slightly beating the eggs before adding the sugar blends them without introducing excessive air bubbles. Beating the one egg white separately and then folding it into the mixture keeps the custard light.<\/li>\n<li><strong>Sugar:<\/strong> Granulated sugar adds sweetness but also helps hold the filling together. A liquid sweetener can make custard thin, so it&#8217;s best avoided in this pie.<\/li>\n<li><strong>Milk:<\/strong> Use fresh milk for the best flavor. Milk that is a tad sour could cause the custard to curdle, so your container of buttermilk is best saved for a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/old-time-buttermilk-pie\/\" data-name=\"www.tasteofhome.com\/recipes\/old-time-buttermilk-pie\/\" data-module=\"content engagement\" data-position=\"embedded links\">buttermilk pie<\/a>.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Shape the bottom crust<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1985487 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Custard-Pie_THVS23_9295_MR_11_14_23_CustardPie_1.jpg?fit=700%2C1024\" alt=\"Rolling dough with rolling pin\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>On a lightly floured surface, use a lightly floured rolling pin to roll the dough into a 1\/8-inch-thick circle.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1985488\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Custard-Pie_THVS23_9295_MR_11_14_23_CustardPie_2.jpg?fit=700%2C1024\" alt=\"draping the dough in baking pan\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Drape the dough over the rolling pin and quickly transfer it to a 9-inch pie plate. Trim the crust to 1\/2 inch beyond the rim of the plate. Use your fingers to flute the edge. Refrigerate this bottom crust for 30 minutes.<\/p>\n<p>Preheat the oven to 425\u00b0F.<\/p>\n<h3>Step 2: Prebake the crust<\/h3>\n<p>Line the unpricked crust with a double-thick layer of foil. Fill it with pie weights, dried beans or uncooked rice. Set the pie plate on a lower oven rack, and bake for 15 to 20 minutes until the crust&#8217;s edge is a light golden brown. Remove the foil and weights, and bake for another three to six minutes until the bottom is golden brown. Set the crust on a wire rack so it can cool without steaming.<\/p>\n<p>Reduce the oven setting to 350\u00b0.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Be sure to let the oven temperature drop before baking the filled pie. A too-hot oven can cause the custard to separate or &#8220;weep,&#8221; become tough in the center, develop an eggy flavor and darken beyond a light gold on top.<\/p>\n<h3>Step 3: Mix the custard<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1985489\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Custard-Pie_THVS23_9295_MR_11_14_23_CustardPie_3.jpg?fit=700%2C1024\" alt=\"Pouring milk in large bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Separate one egg, setting the white aside in a large bowl for 15 minutes. In a small bowl, beat the yolk and the remaining eggs just until combined. Blend in the sugar, salt and vanilla. Stir in the milk.<\/p>\n<h3>Step 4: Fold in the egg white<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1985490\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Custard-Pie_THVS23_9295_MR_11_14_23_CustardPie_4.jpg?fit=700%2C1024\" alt=\"Folding egg whites\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Beat the reserved egg white until stiff peaks form. Gently fold it into the milk mixture, taking care so that it stays light and fluffy.<\/p>\n<h3>Step 5: Bake the pie<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1985491 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Custard-Pie_THVS23_9295_MR_11_14_23_CustardPie_5.jpg?fit=700%2C1024\" alt=\"Pouring custard over crust\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Carefully pour the custard into the crust.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1985492\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Custard-Pie_THVS23_9295_MR_11_14_23_CustardPie_6.jpg?fit=700%2C1024\" alt=\"Covering the custard with foil\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p><a href=\"https:\/\/www.tasteofhome.com\/article\/pie-crust-shield\/\" data-name=\"www.tasteofhome.com\/article\/pie-crust-shield\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Cover the pie edge with foil<\/a> and bake the pie for 25 minutes. Remove the foil and continue baking for 15 to 20 minutes, until a knife inserted in the middle comes out clean.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> The top should be a light gold, and the edges should be firm with a center that still quivers.<\/p>\n<h3>Step 6: Cool and serve<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1985493 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Custard-Pie_THVS23_9295_MR_11_14_23_CustardPie_7.jpg?fit=700%2C1024\" alt=\"Sprinkling nutmeg over baked custard\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Remove the pie from the oven and cool completely on a wire rack to ensure it is firm enough to hold its shape when cut. Sprinkle the top with nutmeg before serving. Store any leftovers in the refrigerator.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1985486 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Custard-Pie_FT23_9295_JR_1110_3.jpg?fit=700%2C1024\" alt=\"Slices of Custard Pie served on plates\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Coffee-and-Cream Pie:<\/strong> Use 1 cup 2% milk, 1\/2 cup heavy cream and 1 cup cold, double-strength coffee for the custard. This variation will taste best when served cold.<\/li>\n<li><strong>Coconut Custard Pie:<\/strong> Mix in about 2\/3 cup shredded coconut before folding in the egg white. For more coconut flavor, replace some of the butter with coconut oil when <a href=\"https:\/\/www.tasteofhome.com\/recipes\/classic-butter-pie-pastry\/\" data-name=\"www.tasteofhome.com\/recipes\/classic-butter-pie-pastry\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">making the pie crust<\/a>.<\/li>\n<li><strong>Cinnamon-and-Sugar Pie:<\/strong> Instead of granulated sugar, use brown sugar in the custard filling. Sprinkle the top of the finished pie with cinnamon. You can also mix a little cinnamon into the pie dough if you&#8217;re making it from scratch.<\/li>\n<\/ul>\n<h2>How long does custard pie last?<\/h2>\n<p>With all that egg and milk, custard pie must be kept in the refrigerator and will last up to four days, although the crust may soften the longer it chills. Before sealing the pie in an airtight container and refrigerating, ensure the pie is completely cool so that moisture doesn&#8217;t develop and make the filling runny. Custard pie can be served cold straight from the fridge or at room temperature after setting on the counter for about 30 minutes.<\/p>\n<h2>Can you freeze custard pie?<\/h2>\n<p>Egg custard usually splits and becomes grainy as it thaws after freezing, so it&#8217;s best to make this pie fresh and enjoy it within a few days. To speed up the process, you can <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-pie-crust\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-pie-crust\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">make the pie dough<\/a> ahead of time and freeze it unbaked. Take the dough out of the freezer the night before you plan to bake the pie, let it thaw in the fridge and then roll it out when you&#8217;re ready to make the pie.<\/p>\n<h2>Custard Pie Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1985484\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Custard-Pie_FT23_9295_JR_1110_2.jpg?fit=700%2C1024\" alt=\"Custard Pie on black plate\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>How do you prevent a custard pie from being too runny or undercooked?<\/h3>\n<p><a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-blind-bake\/\" data-name=\"www.tasteofhome.com\/article\/how-to-blind-bake\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Blind baking the crust<\/a> can be the key to avoiding a runny custard pie. Baking just the crust lets it cook completely at its ideal temperature, and a prebaked crust is less likely to become soggy once filled with custard.<\/p>\n<p>This pie may also appear runny and undercooked if you serve it too soon. Custard continues to stiffen once it&#8217;s pulled from the oven, so stop baking the pie when the edges are firm but the center still wiggles a bit. Let it cool completely to room temperature before slicing, or refrigerate the pie after it has cooled for the firmest, silkiest set.<\/p>\n<h3>What&#8217;s the best type of milk to use in custard pie?<\/h3>\n<p>A little milk fat helps with thickening and balancing the egg in this pie, so 2% milk a good choice. For a richer pie, bump up to whole milk or replace some of the milk with cream. Many nondairy milk options\u2014from almond to soy\u2014will also work but may not be as thick when fully set. Stick with a plain, unsweetened nondairy milk for the best results.<\/p>\n<h3>Can you make a custard pie without using a pie crust?<\/h3>\n<p>A custard pie without a crust is simply baked custard, which is a delicious and easy dessert in its own right. To keep the pie shape, simply butter a pie plate and bake the custard directly in it. The custard will likely end up denser on the bottom than in the center, with a thin skin on the top surface. For more even cooking, use the standard technique of <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-custard\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-custard\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">baking custard in a water bath<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>This custard pie is simple and delicious with a smooth, light filling and a flaky crust.<\/p>\n","protected":false},"author":7801,"featured_media":1984662,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,306366,304288,305487,303966,303887,304268,303991,306336,324623,304150,303883],"categories-v2":[308500,310461,309438,308988,308481,312255,259620,310796,308495,308478,259483,308515,312199,309177,309434,308476],"coauthors":[342010],"recommended_recipes":[{"post_title":"Custard 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Pie","post_link":"\/recipes\/easy-cream-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Easy-Cream-Pie_EXPS_FT23_199552_EC_101823_3.jpg"},{"post_title":"Cream Cheese Blueberry Pie","post_link":"\/recipes\/cream-cheese-blueberry-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cream-Cheese-Blueberry-Pie_EXPS_TOHJJ25_27043_DR_11_28_7b.jpg"},{"post_title":"Rhubarb Custard Pie","post_link":"\/recipes\/rhubarb-custard-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Rhubarb-Custard-Pie_EXPS_FT22_4136_F_0512_1.jpg"},{"post_title":"Raspberry Pie","post_link":"\/recipes\/favorite-fresh-raspberry-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Favorite-Fresh-Raspberry-Pie_EXPS_TOHJJ24_29824_DR_11_15_7b.jpg"},{"post_title":"Pumpkin Custard","post_link":"\/recipes\/pumpkin-custard\/","post_image":"\/wp-content\/uploads\/2025\/01\/Pumpkin-Custard_EXPS_TOHD24_9328_JenaCarlin_7.jpg"},{"post_title":"Vanilla Custard Pie","post_link":"\/recipes\/vanilla-custard-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps32605_C950744D49A.jpg"},{"post_title":"Cheese Pie","post_link":"\/recipes\/mom-s-cheese-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps42460_CFT1437885D33D-1.jpg"},{"post_title":"Broccoli Pie","post_link":"\/recipes\/broccoli-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps5618_CS1564C52.jpg"},{"post_title":"Apple Custard Pie","post_link":"\/recipes\/apple-custard-pie\/","post_image":"\/wp-content\/uploads\/2024\/11\/Apple-Custard-Pie_EXPS_TOHD24_7462_SoniaBozzo_9.jpg"},{"post_title":"Pumpkin Pie Custard","post_link":"\/recipes\/pumpkin-pie-custard\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pumpkin-Pie-Custard_EXPS_HRBZ16_36446_C09_07_1b.jpg"},{"post_title":"Squash Custard Pie","post_link":"\/recipes\/squash-custard-pie\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps2473_HB143427A07_18_3b.jpg"},{"post_title":"Orange Natilla Custard Pie","post_link":"\/recipes\/orange-natilla-custard-pie\/","post_image":"\/wp-content\/uploads\/2017\/09\/Orange-Natilla-Custard-Pie_exps158616_THCA2916394B10_12_4bC_RMS.jpg"},{"post_title":"Cream Puff Pie","post_link":"\/recipes\/cream-puff-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps1986_CW1608C31D.jpg"},{"post_title":"Pumpkin Spice Custard","post_link":"\/recipes\/pumpkin-spice-custard\/","post_image":"\/wp-content\/uploads\/2020\/03\/Pumpkin-Latte-Custard_EXPS_THEDSCODR20_239064_B01_10_6b.jpg"},{"post_title":"Pumpkin Pecan Custard","post_link":"\/recipes\/pumpkin-pecan-custard\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pumpkin-Pecan-Custard_EXPS_PCBZ19_130563_E04_25_3b-4.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Mom-s-Custard-Pie_EXPS_FT23_9295_JR_1110_1_RMS.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/mom-s-custard-pie\/","name":"Custard Pie","datePublished":"2018-01-01","dateModified":"2024-04-30","prepTime":"PT25M","cookTime":"PT40M","totalTime":"PT01H05M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Mom-s-Custard-Pie_EXPS_FT23_9295_JR_1110_1_RMS.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"This custard pie is simple and delicious with a smooth, light filling and a flaky crust.","recipeIngredient":["Dough for single-crust pie","4 large eggs","1\/2 cup sugar","1\/4 teaspoon salt","1 teaspoon vanilla extract","2-1\/2 cups 2% milk","1\/4 teaspoon ground nutmeg"],"recipeInstructions":[{"@type":"HowToStep","name":"Shape the bottom crust","text":"On a lightly floured surface, use a lightly floured rolling pin to roll the dough into a 1\/8-inch-thick circle. Drape the dough over the rolling pin and quickly transfer it to a 9-inch pie plate. Trim the crust to 1\/2 inch beyond the rim of the plate. Use your fingers to flute the edge. Refrigerate this bottom crust for 30 minutes. Preheat the oven to 425\u00b0F.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Custard-Pie_THVS23_9295_MR_11_14_23_CustardPie_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Prebake the crust","text":"Line the unpricked crust with a double-thick layer of foil. Fill it with pie weights, dried beans or uncooked rice. Set the pie plate on a lower oven rack, and bake for 15 to 20 minutes until the crust's edge is a light golden brown. Remove the foil and weights, and bake for another three to six minutes until the bottom is golden brown. Set the crust on a wire rack so it can cool without steaming. Reduce the oven setting to 350\u00b0. Editor's Tip: Be sure to let the oven temperature drop before baking the filled pie. A too-hot oven can cause the custard to separate or \"weep,\" become tough in the center, develop an eggy flavor and darken beyond a light gold on top."},{"@type":"HowToStep","name":"Mix the custard","text":"Separate one egg, setting the white aside in a large bowl for 15 minutes. In a small bowl, beat the yolk and the remaining eggs just until combined. Blend in the sugar, salt and vanilla. Stir in the milk.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Custard-Pie_THVS23_9295_MR_11_14_23_CustardPie_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Fold in the egg white","text":"Beat the reserved egg white until stiff peaks form. Gently fold it into the milk mixture, taking care so that it stays light and fluffy.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Custard-Pie_THVS23_9295_MR_11_14_23_CustardPie_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the pie","text":"Carefully pour the custard into the crust. Cover the pie edge with foil and bake the pie for 25 minutes. Remove the foil and continue baking for 15 to 20 minutes, until a knife inserted in the middle comes out clean. Editor's Tip: The top should be a light gold, and the edges should be firm with a center that still quivers.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Custard-Pie_THVS23_9295_MR_11_14_23_CustardPie_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cool and serve","text":"Remove the pie from the oven and cool completely on a wire rack to ensure it is firm enough to hold its shape when cut. Sprinkle the top with nutmeg before serving. Store any leftovers in the refrigerator.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Custard-Pie_THVS23_9295_MR_11_14_23_CustardPie_7.jpg?fit=700,1024"}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Julie Laing"}],"nutrition":{"@type":"NutritionInformation","calories":" 254 calories","fatContent":"12g fat (5g saturated fat)","cholesterolContent":"122mg cholesterol","sodiumContent":"243mg sodium","carbohydrateContent":"29g carbohydrate (17g sugars","fiberContent":"0 fiber)","proteinContent":"7g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":3.347826,"reviewCount":23,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Mom's Custard Pie","description":"Check out this video for how to make Mom's Custard Pie.","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/NQbWuinZ\/poster.jpg?width=720"],"uploadDate":"2023-07-23 01:27:55","duration":"P0DT0H2M30S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/NQbWuinZ-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-03-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Caroline254"},"reviewBody":"<p>This recipe is a big disappointment. I followed the instructions exactly. The egg white does not blend with the milk mixture and ends up siting on the top of the custard in chunks. The custard ingredients barely fit in a 9 inch pie pan and take much longer to cook than the recipe calls for so the crust and the chunks of egg white burn. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BluePlane"},"reviewBody":"This was a perfect custard pie, I don't understand the negative comments. .It would fit a 10\" shell - that's the only flaw I can find.  Either you didn't follow the recipe, or you just can't cook.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-09-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveProcessor"},"reviewBody":"I was looking for a light custard recipe t to go with a rich meal and this was perfect.  I used a purchased pie crust, so I followed the package instructions to par bake.  Otherwise I made as directed.  It was lightly sweet and had a great texture.  Cream would have made a richer pie but that wasn't what I was looking for.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeAirBalloon"},"reviewBody":"Not sure how this is test kitchen approved.  The recipe needs to be halved to fit into 1 pie crust. I used foil and some beans to weigh down the crust to prebake it otherwise the crust rises too much.  With the halved recipe the 1 beaten egg white is easy to fold into the egg mixture.  With these changes this is a delicious light pie!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueSeahorse"},"reviewBody":"This was great.  But, here's what my grannie taught me to do.  Cook the pie crust in one pie tin and cook the custard separately, in a same size pie tin.   That's 2 pie tins.  When the crust is done, take it out and let it cool while the custard is cooking.  When the custard is done, let it cool and then run a knife gently around the edge to loosen it and - are you ready for this??? - slide it into the cooked crust!  Your crust won't be soggy and since the tins are the same size, it looks like the custard was cooked in the crust.  It slides in pretty good, so there's no problem there:)  She said it was called a Slide Pie:)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-12-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanPuzzle"},"reviewBody":"Here are some tips that I would like to share regarding my experience in making this. 1) If you have some pie weights, use them instead of the foil, my crust bubbled up as the foil is not heavy enough. 2) You can use either a regular pie crust or a deep dish. I used a regular pie crust and I had extra. I did not put all of it in the crust. 3) The pie will not settle until you take it out of the oven and let it sit. It will be \"jiggly\". I actually put mine for 20 more minutes because I thought it's not cooked yet. It still turned out fine. I'm not sure that sure if you  can overcook it. You might have some browning on top though.I had some people tell me that it lacks flavor. I agree that it could be richer. I did not put the nutmeg because I thought it might overpower the pie. If I'm going to make it again, I would increase the sugar another 1\/4 cup, increase the vanilla another 1\/2 teaspoon, decrease the milk to 2 cups and add another egg yolk.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-07-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveScooter"},"reviewBody":"A few corrections are in order. The manner for par-baking the crust does not work very well if crust is lard\/butter. I did not try it with shortening crust. 2% milk will not work. Whole (3.5%) works better. The reason is the kinds of milk fat differ from region to region. For the best set, I used 2C whole milk and 1\/2 C half","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-10-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedTrumpet"},"reviewBody":"I was looking for a good custard pie recipe where the crust wouldn't get all soggy as it sat, This recipe was delicious and my family keeps asking when will I make it again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-02-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurplePalmtree"},"reviewBody":"I am 77 and made this pie today. It turned out fabulous.  I will be making it again real soon.  Easy to make and delicious.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-09-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBandAid"},"reviewBody":"<p>We tried this recipe Sunday for our dessert and I doubled the recipe to make two 9 inch deep dish crust pies and they was delicious I'm going to make a couple more today very good pie and you should have everything you need except for maybe pie shell.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-09-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeAnchor"},"reviewBody":"TASTE LIKE GRANDMOTHERS EGG CUSTARD PIE","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveCactus"},"reviewBody":"SO FAR ITS IN THE OVEN AND I HAVE A GRANDDAUGHTER TEN WAITIING PATIENTLY. LOL WILL UPDATE MY REVIEW AFTER WE TASTE IT.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-04-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveGrapes"},"reviewBody":"This pie reminds me of my grandmother's recipe.  I used real pure vanilla extract and it was awesome.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeSailboat"},"reviewBody":"Made this pie today  thanksgiving morning.   It set when it sat out of the oven and it was DELICIOUS","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveFries"},"reviewBody":"This pie just would not set for me!  The top was burning but the inside was liquid.  What could I have done wrong?  Ingredients were all correct.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeGlasses"},"reviewBody":"There is not enough custard flavor or sugar I followed the recipe exactly. The texture and baking time was perfect","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-10-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveLobster"},"reviewBody":"A custard pie needs whole milk or heavy cream. It will never get a custard texture or creamy with 2% milk. This pie is not for dieters.. enjoy??","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-10-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenPumpkin"},"reviewBody":"this was one of the worst pie recipes I have ever made. The pie was soggy in and the filling never set. After reviewing other similar recipes I realize that there are missing steps and ingredients for this recipe. There\u2019s no way that you can follow  this recipe and actually get a great pie","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeLamp"},"reviewBody":"I think I am capable of accurately following instructions such as these, but the end product was a total mess. It was lumpy and the custard seemed to separate. I might have tasted ok if you were wearing a blindfold, but I couldn't bring myself to do it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-02-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldStrawberry"},"reviewBody":"If I could give negative stars I would.  As someone who has been baking for over 25 years, I followed the directions exactly. The pastry shell came out burnt after pre-baking it as per the directions. There was a lot more filling that was left over using a 9 in pan. I baked the pie at 350 when I checked it at 25 minutes it was completely cooked and the top was already burnt.  I had high hopes for this recipe, but instead I am extremely disappointed and I have wasted money.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-05-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueBasketball"},"reviewBody":"I saw this recipe in the taste of home online a year or so ago. I tried it and my family loves it. I made this Custard Pie as a bake custard. I didn't change the recipe at all. I just bake in small dishes covered 3\/4 with water in a turkey pan. Yes, I use a turkey pan. My family likes this recipe so much I have to double the recipe. This Custard doesn't have a water on top after the custard has been cooled. I don't know but maybe, it's the egg that has been beaten and added. Thank you TASTE of Home for all the great recipes that you have supplied.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-04-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanPretzel"},"reviewBody":"Dont get it, it calls for 1 pie shell. The mixture did not fit in one 9\" pie crust. Also could not fold in the stiff egg white.....am I missing something here? Are you suppose to do this over the stove? Whats the secrete cuz I followed the recipe as stated.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}}]},"video":{"title":"Mom's Custard Pie","description":"Check out this video for how to make Mom's Custard Pie.","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2022\/08\/MomsCustardPie_DIYD_9295_080822_H.mp4","duration":"150","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2022\/08\/MomsCustardPie20929520H_1920x1080.jpg","advertising":true,"jw_id":"NQbWuinZ","jw_url":"http:\/\/content.jwplatform.com\/videos\/NQbWuinZ-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/NQbWuinZ\/poster.jpg?width=720","jw_publish_date":"08\/24\/2022"},"rms_legacy_id":"9295","romance_copy_dek":"This custard pie is simple and delicious with a smooth, light filling and a flaky crust.","enhanced_recipe_title":"Mom\\'s Custard Pie","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Dough for single-crust pie","IngredientText":"Dough for single-crust pie"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 large eggs","IngredientText":"4 large eggs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup sugar","IngredientText":"1\/2 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon salt","IngredientText":"1\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon vanilla extract","IngredientText":"1 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2-1\/2 cups 2% milk","IngredientText":"2-1\/2 cups 2% milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon ground nutmeg","IngredientText":"1\/4 teaspoon ground nutmeg"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Mom-s-Custard-Pie_EXPS_FT23_9295_JR_1110_1_RMS.jpg","RecipeId":9295,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Custard Pie Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"45815\"]","RecipeAttachmentFileName":"Mom-s-Custard-Pie_EXPS_FT23_9295_JR_1110_1_RMS.jpg","ContributorId":null,"Firstname":"Barbara","Lastname":"Hyatt","City":"Folsom","StateDescription":"California","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 25 min. + chilling Bake: 40 min. + cooling","MinimumServingQuantity":8,"MaximumServingQuantity":8,"Yield":"8 servings.","DigitalTitle":"Custard Pie","SubmittedTitle":"Mom's Custard Pie","RecipeTypeId":1,"AverageRating":3.35,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FT20_9295_F_0603_1_HOME.jpg","PreparationTimeInMinutes":25,"CookTimeInMinutes":40,"TotalTimeInMinutes":65,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Mom's Custard Pie","OriginalSourceProject":"Mom's Custard Pie","ContestPlacement":"","Trailer":null,"Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"Just a single bite of this traditional custard pie takes me back to the days when Mom would fix this pie for Dad, Grandfather and me. Mom also regularly prepared pies for large gatherings. This dessert was often requested. \u2014Barbara Hyatt, Folsom, California","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"<div data-original-title=\" title=\">On a lightly floured surface, roll dough to a 1\/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1\/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425\u00b0. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350\u00b0. <\/div>   Separate 1 egg; set the white aside in a large bowl and let stand for 15 minutes. In a small bowl, beat the yolk and remaining eggs just until combined. Blend in the sugar, salt and vanilla. Stir in milk. Beat reserved egg white until stiff peaks form; fold into egg mixture. ","SequenceNo":1},{"Direction":"   Carefully pour into crust. Cover edge of pie with foil. Bake for 25 minutes. Remove foil; bake until a knife inserted in the center comes out clean, 15-20 minutes longer. Cool on a wire rack. Sprinkle with nutmeg. Store in the refrigerator.","SequenceNo":2}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[{"Name":"Cooking Style","ID":0},{"Name":"Baking Recipes","ID":111650},{"Name":"Pie Baking","ID":111710}],"Course":[{"Name":"Course","ID":0},{"Name":"Custard Pie","ID":96182},{"Name":"Desserts","ID":94274},{"Name":"Egg Custard Pies","ID":97994},{"Name":"Pie Recipes","ID":94710}],"Cuisine":[],"HealthyEating":[{"Name":"Healthy Eating","ID":0},{"Name":"Low Fat Dessert Recipes","ID":105208},{"Name":"Low Fat Recipes","ID":105180}],"HolidaysAndCelebrations":[],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Milk","ID":102025}],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"All Taste Recipes Magazine Recipes","ID":107457},{"Name":"Mom's Best","ID":107461},{"Name":"Taste Recipes Magazine Dessert Recipes","ID":107485},{"Name":"Taste Recipes Magazine Recipes","ID":107265}],"WinningRecipes":[],"Tags":[{"Name":"Dishes & Beverages","ID":305487},{"Name":"Custard Pies","ID":306366},{"Name":"Pies","ID":306336},{"Name":"Gear","ID":303966},{"Name":"Bakeware","ID":303971},{"Name":"Pie Pan","ID":303991},{"Name":"Meal Types","ID":304268},{"Name":"Desserts","ID":304288},{"Name":"Techniques","ID":304150},{"Name":"Baking Breads & Desserts","ID":304158},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":1,"NutritionalAnalyisParagraph":"1 piece: 254 calories, 12g fat (5g saturated fat), 122mg cholesterol, 243mg sodium, 29g carbohydrate (17g sugars, 0 fiber), 7g protein. ","NoOfRatings":23,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Mom-s-Custard-Pie_EXPS_FT23_9295_JR_1110_1_RMS.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Mom-s-Custard-Pie_EXPS_FT23_9295_JR_1110_1_RMS.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[{"CookingTipType":"Editor's Note","CookingTipTitle":"Dough for single-crust pie","CookingTipText":"Combine 1-1\/4 cups all-purpose flour and 1\/4 tsp. salt; cut in 1\/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour."}],"RecipeSpecificCookingTips":[],"CommentCount":25,"RatingCount":27,"RecipeCommentDetails":[{"Comment":"This was a perfect custard pie, I don&#039;t understand the negative comments. .It would fit a 10&quot; shell - that&#039;s the only flaw I can find.  Either you didn&#039;t follow the recipe, or you just can&#039;t cook.","CommentId":1,"DateRated":"02\/24\/2021 16:08","GUID":"3854803cf8ec4d7684a0e61b0436c002","MemberId":9920450,"Rating":5,"ScreenName":"Zelda","SubmittedDate":"02\/24\/2021 16:08"},{"Comment":"I couldn&#039;t get my first white to peak, so the second eggwhite I tried had some cream of tartar added. I forgot to lower the temp after baking the crust, thankfully it had a timer on for 25min.  It was browned on top, crust was sagging, it was almost fully baked. I turned the oven off to let it bake a little more. It seemed eggy, probably because the white was folded in and not thoroughly mixed. It&#039;s not that sweet.  But for that amount of sugar, no surprise. I imagine I can make some adjustments to end up with something good next time. As for the complainers who claim to be pros, couldn&#039;t you tell this was going to be light and different than your expected custard pie when ya read the ingredients?? And almost all pie recipes make more filling than you need. This pie did not rise or ooze, so filling the crust to the top would be ok.","CommentId":2,"DateRated":"11\/18\/2020 09:39","GUID":"7765db1524bf4359b1fdeb28606ce948","MemberId":9883251,"Rating":0,"ScreenName":"T","SubmittedDate":"11\/18\/2020 09:39"},{"Comment":"The one person was right, there is too much mixture to go into the pie shell.","CommentId":3,"DateRated":"08\/20\/2020 19:34","GUID":"55f2ed07dd1e447d938a0f7a5072bd58","MemberId":9851901,"Rating":0,"ScreenName":"Lily","SubmittedDate":"08\/20\/2020 19:34"},{"Comment":"Excellent pie and very easy to make...some of the negative comments made no sense. I will make again.","CommentId":4,"DateRated":"08\/01\/2020 17:16","GUID":"0262dc417c1a47628643acbffbf8edaa","MemberId":9845845,"Rating":0,"ScreenName":"Peggy","SubmittedDate":"08\/01\/2020 17:16"},{"Comment":"There is not enough custard flavor or sugar I followed the recipe exactly. The texture and baking time was perfect","CommentId":5,"DateRated":"05\/25\/2020 21:19","GUID":"b0b2a3a49a0c4a56af5bd4fe0e6587f7","MemberId":9822604,"Rating":2,"ScreenName":"De'Shon","SubmittedDate":"05\/25\/2020 21:19"},{"Comment":"Not sure how this is test kitchen approved.  The recipe needs to be halved to fit into 1 pie crust. I used foil and some beans to weigh down the crust to prebake it otherwise the crust rises too much.  With the halved recipe the 1 beaten egg white is easy to fold into the egg mixture.  With these changes this is a delicious light pie!","CommentId":6,"DateRated":"05\/04\/2020 03:30","GUID":"00b3157f396d43c09f038db5d54a6fc5","MemberId":9813125,"Rating":2,"ScreenName":"Liger","SubmittedDate":"05\/04\/2020 03:30"},{"Comment":"I think I am capable of accurately following instructions such as these, but the end product was a total mess. It was lumpy and the custard seemed to separate. I might have tasted ok if you were wearing a blindfold, but I couldn&#039;t bring myself to do it.","CommentId":7,"DateRated":"04\/05\/2020 15:23","GUID":"d11690babf5047e580d177f7a33c3bc8","MemberId":9798855,"Rating":1,"ScreenName":"Peter","SubmittedDate":"04\/05\/2020 15:23"},{"Comment":"If I could give negative stars I would.  As someone who has been baking for over 25 years, I followed the directions exactly. The pastry shell came out burnt after pre-baking it as per the directions. There was a lot more filling that was left over using a 9 in pan. I baked the pie at 350 when I checked it at 25 minutes it was completely cooked and the top was already burnt.  I had high hopes for this recipe, but instead I am extremely disappointed and I have wasted money.","CommentId":8,"DateRated":"02\/28\/2020 18:28","GUID":"9970aec36a91439d9fa147c8c2743955","MemberId":9782729,"Rating":1,"ScreenName":"Kelly","SubmittedDate":"02\/28\/2020 18:28"},{"Comment":"I was looking for a light custard recipe t to go with a rich meal and this was perfect.  I used a purchased pie crust, so I followed the package instructions to par bake.  Otherwise I made as directed.  It was lightly sweet and had a great texture.  Cream would have made a richer pie but that wasn&#039;t what I was looking for.","CommentId":9,"DateRated":"09\/23\/2019 18:27","GUID":"1ac4ae231bb740238ddf719a3db06161","MemberId":9701975,"Rating":5,"ScreenName":"Tanya","SubmittedDate":"09\/23\/2019 18:27"},{"Comment":"A few corrections are in order.\nThe manner for par-baking the crust does not work very well if crust is lard\/butter. I did not try it with shortening crust.\n2% milk will not work. Whole (3.5%) works better. The reason is the kinds of milk fat differ from region to region. For the best set, I used 2C whole milk and 1\/2 C half","CommentId":10,"DateRated":"07\/07\/2019 20:39","GUID":"542e301b14f047c2ac01b2d2a32f1cbd","MemberId":9675083,"Rating":4,"ScreenName":"Sean","SubmittedDate":"07\/07\/2019 20:39"},{"Comment":"A custard pie needs whole milk or heavy cream. It will never get a custard texture or creamy with 2% milk. This pie is not for dieters.. enjoy??","CommentId":11,"DateRated":"10\/23\/2018 21:43","GUID":"3e5e7269d4a3424993f68da29b545a85","MemberId":9533593,"Rating":3,"ScreenName":"Tina","SubmittedDate":"10\/23\/2018 21:43"},{"Comment":"this was one of the worst pie recipes I have ever made. The pie was soggy in and the filling never set. After reviewing other similar recipes I realize that there are missing steps and ingredients for this recipe. There\u2019s no way that you can follow  this recipe and actually get a great pie","CommentId":12,"DateRated":"10\/21\/2018 21:38","GUID":"222d43388bd5423abdc780794e988ca3","MemberId":9532304,"Rating":1,"ScreenName":"Monica","SubmittedDate":"10\/21\/2018 21:38"},{"Comment":"<p>Here are some tips that I would like to share regarding my experience in making this. 1) If you have some pie weights, use them instead of the foil, my crust bubbled up as the foil is not heavy enough. 2) You can use either a regular pie crust or a deep dish. I used a regular pie crust and I had extra. I did not put all of it in the crust. 3) The pie will not settle until you take it out of the oven and let it sit. It will be \"jiggly\". I actually put mine for 20 more minutes because I thought it's not cooked yet. It still turned out fine. I'm not sure that sure if you  can overcook it. You might have some browning on top though.<\/p><p>I had some people tell me that it lacks flavor. I agree that it could be richer. I did not put the nutmeg because I thought it might overpower the pie. If I'm going to make it again, I would increase the sugar another 1\/4 cup, increase the vanilla another 1\/2 teaspoon, decrease the milk to 2 cups and add another egg yolk.<\/p>","CommentId":13,"DateRated":"12\/01\/2015 01:02","GUID":"4c8aa6228ed640be8b2d29c85d000810","MemberId":8643480,"Rating":4,"ScreenName":"wolfcheater","SubmittedDate":"12\/01\/2015 01:02"},{"Comment":"<p>We tried this recipe Sunday for our dessert and I doubled the recipe to make two 9 inch deep dish crust pies and they was delicious I'm going to make a couple more today very good pie and you should have everything you need except for maybe pie shell.<\/p>","CommentId":14,"DateRated":"09\/16\/2015 09:04","GUID":"234dd72195b545d1897898df8804d075","MemberId":8542935,"Rating":5,"ScreenName":"dianadarlings","SubmittedDate":"09\/16\/2015 09:04"},{"Comment":"<p>Dont get it, it calls for 1 pie shell. The mixture did not fit in one 9\" pie crust. Also could not fold in the stiff egg white.....am I missing something here? Are you suppose to do this over the stove? Whats the secrete cuz I followed the recipe as stated.<\/p>","CommentId":15,"DateRated":"04\/25\/2015 20:07","GUID":"21ea943d42b24fb38f4f7e4594fd6295","MemberId":8185725,"Rating":2,"ScreenName":"kusa","SubmittedDate":"04\/25\/2015 20:07"},{"Comment":"<p>I am 77 and made this pie today. It turned out fabulous.  I will be making it again real soon.  Easy to make and delicious.<\/p>","CommentId":16,"DateRated":"02\/26\/2015 21:46","GUID":"e3f9081126c740a5a3ebe5b8a6655b34","MemberId":8272813,"Rating":5,"ScreenName":"waynelaird","SubmittedDate":"02\/26\/2015 21:46"},{"Comment":"<p>SO FAR ITS IN THE OVEN AND I HAVE A GRANDDAUGHTER TEN WAITIING PATIENTLY. LOL WILL UPDATE MY REVIEW AFTER WE TASTE IT.<\/p>","CommentId":17,"DateRated":"01\/03\/2015 23:48","GUID":"2adf585637044955a65babe75b4b736b","MemberId":8193337,"Rating":4,"ScreenName":"mary_groves229","SubmittedDate":"01\/03\/2015 23:48"},{"Comment":"<p>Made this pie today  thanksgiving morning.   It set when it sat out of the oven and it was DELICIOUS<\/p>","CommentId":18,"DateRated":"11\/27\/2014 20:13","GUID":"aa5713578c174372ab1869c21ba4c8ce","MemberId":8129365,"Rating":5,"ScreenName":"Kk5463","SubmittedDate":"11\/27\/2014 20:13"},{"Comment":"<p>I was looking for a good custard pie recipe where the crust wouldn&#39;t get all soggy as it sat, This recipe was delicious and my family keeps asking when will I make it again.<\/p>","CommentId":19,"DateRated":"10\/26\/2014 15:23","GUID":"812e610d737e4e2ea1a8b66c91ec6c73","MemberId":7270914,"Rating":5,"ScreenName":"chuage","SubmittedDate":"10\/26\/2014 15:22"},{"Comment":"<p>Followed the directions exactly and as I was &quot;folding&quot; the beaten egg white into the egg\/sugar\/milk mixture realized it&#39;s not mixing.  I&quot;m trying to fold in 1 egg white into 3 cups of liquid! It&#39;s been cooking for 20 minutes and looks like a lumpy mess.  I&#39;m so frustrated! There goes 2 hrs of baking a pie that may taste fine but the texture (one of the key aspects of the pie) is ruined?  How else is everyone else getting a smooth\/creamy texture? Did they add the beaten egg white into the eggs, before the milk?  I&#39;m also questioning whether or not 1\/2 c. of sugar is enough, every other recipe calls for 3\/4-1 c. sugar.<\/p>","CommentId":20,"DateRated":"","GUID":"99bbe3e2984f493a9fa8d56cfa2e2156","MemberId":7741756,"Rating":1,"ScreenName":"amallman","SubmittedDate":"03\/30\/2014 14:14"},{"Comment":"<p>This pie just would not set for me!  The top was burning but the inside was liquid.  What could I have done wrong?  Ingredients were all correct.<\/p>","CommentId":21,"DateRated":"","GUID":"e87cf35334f946c1a8ccc63253f1de7e","MemberId":3194367,"Rating":1,"ScreenName":"spoiledbasher","SubmittedDate":"03\/25\/2014 23:17"},{"Comment":"<p>This was great.  But, here&#39;s what my grannie taught me to do.  Cook the pie crust in one pie tin and cook the custard separately, in a same size pie tin.   That&#39;s 2 pie tins.  When the crust is done, take it out and let it cool while the custard is cooking.  When the custard is done, let it cool and then run a knife gently around the edge to loosen it and - are you ready for this??? - slide it into the cooked crust!  Your crust won&#39;t be soggy and since the tins are the same size, it looks like the custard was cooked in the crust.  It slides in pretty good, so there&#39;s no problem there:)  She said it was called a Slide Pie:)<\/p>","CommentId":22,"DateRated":"","GUID":"057A1CB3C5BF442C92A48C70FFC57D69","MemberId":3587362,"Rating":5,"ScreenName":"pung","SubmittedDate":"12\/05\/2013 00:32"},{"Comment":"","CommentId":23,"DateRated":"06\/23\/2013 19:12","GUID":"3c59acb95124436885deb12fdad1aee6","MemberId":4585319,"Rating":0,"ScreenName":"jefsprague","SubmittedDate":"06\/23\/2013 19:12"},{"Comment":"","CommentId":24,"DateRated":"06\/18\/2013 07:26","GUID":"f62dba5ba392409093c438115d806066","MemberId":7018025,"Rating":0,"ScreenName":"LorraineN","SubmittedDate":"06\/18\/2013 07:26"},{"Comment":"<p>TASTE LIKE GRANDMOTHERS EGG CUSTARD PIE<\/p>","CommentId":25,"DateRated":"09\/16\/2012 09:19","GUID":"3a18d6b46d3d4845a5321dc018053fbf","MemberId":6507311,"Rating":5,"ScreenName":"HUNTERB62","SubmittedDate":"09\/16\/2012 09:19"},{"Comment":"","CommentId":26,"DateRated":"11\/22\/2011 13:19","GUID":"a7caf4ff2fd54da080222be8a15c9550","MemberId":4874285,"Rating":5,"ScreenName":"Necie624","SubmittedDate":"11\/22\/2011 13:19"},{"Comment":"<p>I saw this recipe in the taste of home online a year or so ago. I tried it and my family loves it. I made this Custard Pie as a bake custard. I didn&#39;t change the recipe at all. I just bake in small dishes covered 3\/4 with water in a turkey pan. Yes, I use a turkey pan. My family likes this recipe so much I have to double the recipe. This Custard doesn&#39;t have a water on top after the custard has been cooled. I don&#39;t know but maybe, it&#39;s the egg that has been beaten and added. Thank you TASTE of Home for all the great recipes that you have supplied.<\/p>","CommentId":27,"DateRated":"05\/22\/2011 16:44","GUID":"999726ca96524fe780204d50b94bd66d","MemberId":4001197,"Rating":5,"ScreenName":"carolynstowers","SubmittedDate":"05\/22\/2011 16:44"},{"Comment":"<p>This pie reminds me of my grandmother's recipe.  I used real pure vanilla extract and it was awesome.<\/p>","CommentId":28,"DateRated":"04\/27\/2011 16:55","GUID":"98b80dca17824f46840e3a10e059223d","MemberId":5345584,"Rating":5,"ScreenName":"Sdex1999","SubmittedDate":"04\/27\/2011 16:55"},{"Comment":"","CommentId":29,"DateRated":"01\/15\/2010 02:47","GUID":"f0d2b517a60f4b149b46ce91b1c2a442","MemberId":1671534,"Rating":5,"ScreenName":"FriedaG","SubmittedDate":"01\/15\/2010 02:47"},{"Comment":"","CommentId":30,"DateRated":"04\/15\/2007 16:37","GUID":"fcdf1224573d4477ba1081f188ea6446","MemberId":1967524,"Rating":5,"ScreenName":"Sandra","SubmittedDate":"04\/15\/2007 16:37"},{"Comment":"","CommentId":31,"DateRated":"04\/14\/2007 19:07","GUID":"23D2439102B5477ABA9CF1B433746A09","MemberId":939757,"Rating":5,"ScreenName":"1CA2JB89","SubmittedDate":"04\/14\/2007 19:07"},{"Comment":"","CommentId":32,"DateRated":"04\/12\/2007 12:16","GUID":"B7BFD2CFCDA446BCA281CB02F45CD1F8","MemberId":903119,"Rating":5,"ScreenName":"Gwen","SubmittedDate":"04\/12\/2007 12:16"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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