Old-Fashioned Custard Pie
Total TimePrep: 20 min. + chilling Bake: 25 min. + chilling
My turned out watery. What did I do?
Turned out well! It has just the right amount of filling (I've found that some recipes don't have enough). I also love the addition of the almond extract. This may become my go-to custard pie recipe.
This is my choice for Pie pf Every Month**Jan** Feb**March ***etc**etc I just love it.
Kell1118, Vallas and Larna, You bake the crust without the filling for 20 minutes, then add the filling and do just like it says: "Bake at 400° until a knife inserted in the center comes out clean, 25-30 minutes." You need to bake twice, and it will be perfect.
When I saw this recipe it brought back memories of my childhood. My mother would make this pie often since it was a family favorite. I never found her recipe but I decided to try this one and it tastes just like the pie she made all those years ago!! The only thing I changed was that I did not add the almond extract. Everything else stayed the same. This pie is light, egg-y and delicious. 5 Stars for sure!!
Have made this pie twice since mid November. My husband loves it! It is a very easy recipe to follow. Thank you for sharing this recipe
My dearest friend complained that her custard pie did not set, and would i come over to help her, and maybe the two of us could figure it out.....we did!! Her eye sight without her glasses told her 400°, which she set at 200°!! After putting her glasses on and preheating her stove at 400°, her pie turned out PERFECT!! If your pie is still liquid, common sense MUST tell you that your stove is either broken or the pie-maker made a mistake in setting the oven, or maybe adding too much milk. This recipe is perfect! ? Thank you and have a wonderful, blessed Thanksgiving.
This pie is as easy as one can get. For those having difficulties, try recalibrating your oven. Always a hit at potlucks and very tasty. I serve with fresh whipped cream and fresh fruit in season.
Not sure why some people attempt to bake this easy and delicious pie did NOT turn out, but it came out beautifully and perfect for me. I served it with fresh whipping cream and berries...
This was a delicious pie, and relatively simple. First you bake the crust (called blind baking), then you fill with the custard and bake again, both baking processes take place at 400F.