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    Home » Recipes » Dessert Recipes

    Egg Custard Pie

    Published: Mar 18, 2014 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    My first day back in the kitchen after a week of being sick just so happened to be Pi Day, so you better believe I made pie for dessert!

    I thought this pie sounded like it may be a mix between my very favorite Rhubarb Custard Pie, and Bill Clinton's Lemon Chess Pie that I made for Pi Day last year. I also happened to have a few too many eggs in the fridge, so I figured it would be perfect.

    Egg Custard Pie

    This pie was fine, but nothing spectacular. I wasn't too crazy about the texture. It's not overly sweet, which is fine, but it just didn't do it for me. It tasted a little too eggy, but maybe I'm just not into egg custard without some other flavor to balance it out.

    But pie is always a good thing, and we were happy to have a homemade dessert after we ate the Lamb Stir-Fry with Pomegranate and Yogurt for dinner.

    I have some other exciting pie news coming up in the near future. Expect to see some fabulous new pies on the blog in the near future 🙂

    Egg Custard Pie

    Egg Custard Pie
    Never Enough Thyme - Lana Stuart

    Yield: 6 servings
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes

    Old-fashioned egg custard pie with a dusting of nutmeg.

    1 (9-inch) unbaked pie crust
    1 egg white, lightly beaten
    3 whole eggs plus one egg yolk, beaten
    ¾ cup sugar
    ¼ tsp. salt
    1 tsp. vanilla extract
    2 ½ cups whole milk
    ¼ tsp. ground nutmeg

    • If using a frozen pie crust, allow it to thaw at room temperature according to its package directions.
    • Prick the crust all over with the tines of a fork.
    • Brush thoroughly with beaten egg white. This helps prevent the crust from becoming soggy.
    • Set the crust aside.
    • Preheat the oven to 400 degrees.
    • In a medium bowl, add the beaten eggs, sugar, salt, and vanilla. Beat together.
    • Using a wire whisk, add the milk.
    • Place the prepared pie crust on a baking sheet.
    • Pour the egg and milk mixture into the pie crust filling baking cups with any excess mixture.
    • Sprinkle the top with nutmeg.
    • Bake for 30-35 minutes or until a knife inserted near the center comes out clean.
    • Remove from the oven and transfer to a cooling rack.
    • May be served either cold or at room temperature.

    Big Flavors Rating: 3 Stars

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    Reader Interactions

    Comments

    1. Joanne (eats well with others)

      March 18, 2014 at 10:12 pm

      I actually really like eggy custards lol...but it IS a weird thing to like!

      Reply
      • Dino Covelli

        March 19, 2014 at 10:30 am

        Yeah, I actually really love this pie. And because Ashley's not into it I pretty much have it all to myself! No complaints.

        Reply
        • BigFlavorsFromATinyKitchen

          March 24, 2014 at 11:38 am

          It was definitely better the next day, but just not my favorite. I think I felt the same way about the clafouti I made years ago.

          Reply
      • BigFlavorsFromATinyKitchen

        March 24, 2014 at 11:38 am

        I DO tend to like "weird" things... this one just wasn't my fave.

        Reply
    2. KLaidlaw

      March 25, 2014 at 4:57 pm

      This is a pie I like to "dress up" - making it this weekend, and drizzling with warmed maple syrup!

      Reply

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