Egg Custard Pie Old Fashion Custard Pie


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Makes 1, 8 to 9-inch pie


I grew up on a commercial poultry ranch.  We had 5,000 laying hens and 2,500 fryers at all times.  5,000 hens lay one hellova lot of eggs.  We used the ones that weren’t appropriate for market; that’s all the ones with shells that were too thin, too thick, ones that were too small, too large, double yolkers and oddly shaped ones.  Every once in a while a hen lays an egg who’s shell is soft.  We got those too.  We used a lot of eggs and one of the ways my mother used them was in this delectable custard pie. If you are new to pies take a peek at, Let there be Pie .


1 single crust pie shell – use your favorite or Bea’s Perfect Pastry


4 eggs

3/4 cup sugar

1 teaspoon vanilla

1/2 teaspoon almond extract

3 cups of milk or half and half

A few gratings of nutmeg


Preheat the oven to 350°.  Make the pie crust and chill while you prepare the filling.  Remember, if you use Bea’s Perfect Pastry you may freeze any unused dough.


Whisk the eggs until pale yellow and somewhat thickened.  Gradually add the sugar, whisking all the While.  Whisk in the flavorings.  Add the milk or half and half and whisk gently until well blended.   Whisk in the nutmeg.  Allow to sit until any foam has subsided.  If it doesn’t subside, skim it off with a spoon.  Set aside.


Roll out the pastry and line an eight or nine-inch pie pan.  Crimp the edges.  Place the lined pie pan in a larger baking pan and fill with enough water to come half way up the sides of the pie shell.  This is a Water Bath. Fill the pie shell with the egg and milk mixture and grate a bit of nutmeg over the top.  Place in the middle of the pre-heated oven and bake until the top is golden and the custard has set, about forty-five minutes to an hour.  The custard is done when a table knife inserted in the center comes out clean.  Remove from the oven and place on a wire rack to cool.  This old fashion farmhouse favorite is sure to please.


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