This time of year the demand for eggs seems to be at its lowest point. Our faithful egg customers continue to buy their eggs from us, but we end up with a surplus all too often. Letting them get old is not an option so I boil a good many for deviled eggs and salads. Still our hens out lay the demand. In spite of the oppressive heat outside, time for using eggs in bulk is upon me. I thought about angel food cake or sponge cake, but visions of egg custard pie was dancing in my head. This morning I dropped the thermostat several degrees and preheated the oven to 400 degrees. The recipe I use is so delicious…so absolutely fool-proof and simple…sharing it with anyone with a love for egg custard or an abundance of fresh eggs is the right thing to do.
I found this recipe in a monthly publication we receive from our electric co-op each month about a year and a half ago. I’ve made dozens of pies using it and have always had excellent results. Often I am asked for the recipe.
Note: This recipe is easily transformed into a coconut custard pie by simply adding a cup of flaked coconut. It can be spread into the bottom of the pastry shell before adding the custard mixture or mixed directly into the custard. The end result is the same…a beautiful, delicious pie. The recipe can be doubled with the same result.
The Ultimate Egg Custard Pie
5 eggs
1 cup sugar
2 1/2 cups whole milk
1/2 stick butter
1 teaspoon REAL vanilla extract
nutmeg (optional) I don’t use it.
1 10″ unbaked deep-dish pastry shell
Preheat oven to 400 degrees. In large mixing bowl beat eggs well, one at a time. A dd sugar a little at a time, mixing well. In a small sauce pan heat milk. DO NOT BOIL. Add butter and let melt. Add milk mixture to eggs and sugar; mix well. Add vanilla extract. Pour into unbaked pastry shell. Sprinkle with nutmeg, if desired. Place in preheated oven and bake 10 minutes. Reduce oven temperature to 300 degrees and bake an additional 35 minutes. Pie will appear undercooked when removed from oven, but it will continue to cook. Place on wire racks to cool. Cool before cutting.
If you try the recipe I’d like to hear how you like it…how it worked for you.
Giveaway coming soon…
Until next time…
There hath no temptation taken you but such as is common to man; but God is faithful, who will not suffer you to be tempted above that you are able; but will with the temptation also make the way of escape, that ye may be able to bear it. 1 Corinthians 10:13
This is very much like my husband’s grandmother’s Butter Pie recipe — sugar, oleo (butter), eggs, vanilla + one pet ritz pie crust. Easy & always have ingredients on hand – it’s a Thanksgiving day standby.
I imagine adding the milk . . . makes a larger pie? Makes it fluffier? I’m sure it’s awesome tasting. Adding the coconut is inspired! I need to give that a try one time.
Hope all’s well with you Judy.
I absolutely ADORE egg custard pie. And the thought of adding coconut… YUMMO! thanks for sharing. I am adding that recipe to my box. Now, do you think it would work with Splenda? DH is diabetic so I try to use sugar alternative when possible.
Kat
Kathy, I’ve never made it with Splenda, but I think it probably would…it might not brown. That seems to be the way Splenda does…my mom used Splenda with sweet potato pies and egg custard successfully. I think it would be worth a try. Thanks for stopping by. oxo Judy
Hey Tammy, I have no complaints…we are blessed. Your husband’s grandmother’s butter pie peaked my curiosity, and I looked up a recipe for it. Did she make it with brown sugar? The recipe I found did. I might give it a try one of these days. Egg custard (and the coconut version) is on the creamy side and very yummy. I’m glad you stopped by and hope all is well with you and yours. oxo Judy
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going to try to make this tonight for dessert
This pie is delicious! I needed an egg custard recipe for a friend recently diagnosed with cancer since egg custard is his favorite dessert.I searched Pinterest for a good one and found yours. I am making the fourth one in a month for him tonight. Thanks for sharing!
You are so welcome, Cindy. It is a delicious pie. I’m glad your friend enjoyed it.
I love egg custard pie, I just made 2 using your recipe! I don’t know if I can wait till Thursday!
I just made this custard pie for my husband on Father’s Day. It was a hit to say the least. He’s eaten 1/2 of it already. I was little nervous when I took it out of the oven but after it settled & I kept in the fridge overnight, it was perfect. Thank you so much for sharing it. Grace & peace to you.
I have been making at least one of these per month for my friend who has cancer. Many times the egg custard has been the only thing he was able to eat. I took his last pie to him last week at Hospice Home. I think it may have been the last thing he ate before he died a day ago. I have one more in the oven to take to his family. Thanks again for sharing a delicious recipe that has been such a blessing! One of the last things he asked me was how it made me feel to make him a pie. God has received another angel into Heaven!