Mom’s Custard Pie
Just a single bite of this traditional custard pie takes me back to the days when Mom would fix this pie for Dad, Grandfather and me. Mom also regularly prepared pies for large gatherings. This dessert was often requested. —Barbara Hyatt, Folsom, California
Reviews
This was a perfect custard pie, I don't understand the negative comments. .It would fit a 10" shell - that's the only flaw I can find. Either you didn't follow the recipe, or you just can't cook.
I couldn't get my first white to peak, so the second eggwhite I tried had some cream of tartar added. I forgot to lower the temp after baking the crust, thankfully it had a timer on for 25min. It was browned on top, crust was sagging, it was almost fully baked. I turned the oven off to let it bake a little more. It seemed eggy, probably because the white was folded in and not thoroughly mixed. It's not that sweet. But for that amount of sugar, no surprise. I imagine I can make some adjustments to end up with something good next time. As for the complainers who claim to be pros, couldn't you tell this was going to be light and different than your expected custard pie when ya read the ingredients?? And almost all pie recipes make more filling than you need. This pie did not rise or ooze, so filling the crust to the top would be ok.
The one person was right, there is too much mixture to go into the pie shell.
Excellent pie and very easy to make...some of the negative comments made no sense. I will make again.
There is not enough custard flavor or sugar I followed the recipe exactly. The texture and baking time was perfect
Not sure how this is test kitchen approved. The recipe needs to be halved to fit into 1 pie crust. I used foil and some beans to weigh down the crust to prebake it otherwise the crust rises too much. With the halved recipe the 1 beaten egg white is easy to fold into the egg mixture. With these changes this is a delicious light pie!
I think I am capable of accurately following instructions such as these, but the end product was a total mess. It was lumpy and the custard seemed to separate. I might have tasted ok if you were wearing a blindfold, but I couldn't bring myself to do it.
If I could give negative stars I would. As someone who has been baking for over 25 years, I followed the directions exactly. The pastry shell came out burnt after pre-baking it as per the directions. There was a lot more filling that was left over using a 9 in pan. I baked the pie at 350 when I checked it at 25 minutes it was completely cooked and the top was already burnt. I had high hopes for this recipe, but instead I am extremely disappointed and I have wasted money.
I was looking for a light custard recipe t to go with a rich meal and this was perfect. I used a purchased pie crust, so I followed the package instructions to par bake. Otherwise I made as directed. It was lightly sweet and had a great texture. Cream would have made a richer pie but that wasn't what I was looking for.
A few corrections are in order. The manner for par-baking the crust does not work very well if crust is lard/butter. I did not try it with shortening crust. 2% milk will not work. Whole (3.5%) works better. The reason is the kinds of milk fat differ from region to region. For the best set, I used 2C whole milk and 1/2 C half