Ma's Egg Custard Pie

15 reviews, 4.3 star(s). 88% would make again

Ready in 1 hour 10 minutes

This recipe has been handed down three generations from my husband's grandmother.


1 Pillsbury refrigerated pie crust
4 Eggs
1 cup Sugar
1 dash salt
2 cups milk
1/2 teaspoon Nutmeg

Original recipe makes 12



Unroll pie shell and place in a pie dish sprayed with non-stick cooking spray. Mix the eggs, sugar, salt, and milk in a mixing bowl until well mixed. Pour into pie shell and sprinkle with nutmeg. Bake at 350 degrees for about 50 minutes or until a knife inserted in center comes out clean and you have a firm custard type filling.

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Used a bit of vanilla and was careful to beat eggs to some froth. I did cut the sugar by an eighth of a cup, maybe a bit more. Came out deliciously light.
Porpo83 3y ago

Love this pie! Have used this recipe over and over.
JennKay 4y ago

A little to sweet, glad I added a half cup buttermilk and a little vanilla. Used 1 1/2 cups regular milk. Lovely texture.
Megmeg54 4y ago

Easy to make. Next time I will add vanilla extract.
mrssmith09 4y ago

The sweetness was fine, I feel like it tasted to much like an egg.
nadika7 4y ago

This was great! Did use a bit less sugar, but it was perfect! Need lots more of these easy, quick dishes.....
Merrymar 4y ago

I used the evaporated milk too. It was great!
Harriet_arkle 4y ago

This pie came out pretty badly. It had to bake for an hour and 30 minutes, and even then it wasn't solid in the middle. My patience gave and I brought it put. This recipe makes it extremely sweet but the nutmeg gives it a good rich flavor. I definitely recommend less sugar and not too much nutmeg, maybe 1/3 teaspoon instead.
Frentelimani 4y ago

Excellent Pie!!
cyncruise 5y ago

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