Mom’s Custard Pie

  • Yield: 6 to 8 servings

I have made this many times, and it's my brother's favorite. I highly recommend this recipe. It's good any time of the year.


1 unbaked 9-inch pie crust
4 eggs
1/2cup sugar
1/4teaspoon salt
1teaspoon vanilla extract
2 1/2cups whole milk
1/4teaspoon ground nutmeg


  1. Preheat the oven to 450 degrees F. Line the pie crust with heavy-duty foil. Bake 8 minutes. Remove the foil and bake 5 minutes longer.
  2. Reduce the oven temperature to 350 degrees F. Separate 1 egg; place the egg white in a small mixing bowl. Combine the egg yolk, the remaining eggs, sugar, salt, vanilla, and milk in a large bowl; whisk until well blended.
  3. Beat the egg white with a mixer until stiff peaks form. Fold into the egg mixture. Carefully pour into the crust. Sprinkle 1/8 teaspoon of the nutmeg over the top, cover with foil, and bake for 25 minutes. Remove the foil and bake 15 to 20 minutes longer, until a knife inserted in the center comes out clean.
  4. Sprinkle with the remaining nutmeg and place on a wire rack to cool completely. When cool, cover with plastic wrap and refrigerate until serving time.

Recipe by Mary Daring, Carey, Ohio


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