EASY EGG CUSTARD PIE
I'm a former Home Economics teacher and found this in one of my 1978 Favorite Recipes of Home Economics teachers. A great use for egg yolks left over from Egg Nog!!
Provided by Judy Parlier
Categories Pies
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. Beat eggs yolks slightly;beat in sugar, salt, nutmeg, scalded milk and vanilla. Brush pie shell lightly with oil. Pour egg mixture into pie shell. Bake at 450 degrees for 15 minutes; reduce heat to 350 degrees. Bake 25 to 30 minutes longer or until knife inserted in center comes out clean. The center may still look a bit soft but will set later. Baking too long makes custard watery. Best if served slightly warm.
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[email protected]I've made this pie several times now and it's always a hit! The custard is creamy and delicious, and the crust is flaky and golden brown. It's the perfect dessert for any occasion.
Rim Belouafi
[email protected]This pie was easy to make and turned out great! The custard was smooth and creamy, and the crust was flaky. I will definitely be making this again.
Victor gwakisa
[email protected]This pie was delicious! The custard was creamy and flavorful, and the crust was flaky and golden brown. I would definitely recommend this recipe to anyone who loves custard pies.
Faizullah Faize
[email protected]This pie was a total disaster! The custard was runny and the crust was soggy. I followed the recipe exactly, so I'm not sure what went wrong. I won't be making this again.
Jackline Bako
[email protected]I'm not a huge fan of custard pies, but this one was surprisingly good! The custard was creamy and flavorful, and the crust was flaky and buttery. I'd definitely make this again.
Wakeel Nabi
[email protected]The egg custard pie was a breeze to make and it turned out so well! The custard was silky smooth and the crust was golden brown and flaky. I served it with fresh berries and whipped cream and it was a hit with my family.
Zakafa Channel
[email protected]This pie was a bit too sweet for my taste, but overall it was still good. The custard was creamy and the crust was flaky. I think next time I'll try using less sugar in the custard.
Odo Michael
[email protected]I've made this egg custard pie several times now and it's always a hit! The custard is so smooth and creamy, and the crust is the perfect combination of flaky and buttery. I've even started experimenting with different flavors of extract in the custa
Akmal Awan
[email protected]The egg custard pie was delicious! The custard was smooth and creamy, and the crust was flaky and golden brown. I used a pre-made pie crust to save time, and it worked perfectly. This pie is perfect for a special occasion or a simple weeknight desser
Mong Sing
[email protected]This egg custard pie recipe was a delight! The crust was flaky and buttery, and the custard filling was rich, creamy, and perfectly set. I followed the recipe exactly and it turned out perfectly. I will definitely be making this again!