Originally posted May 26, 2013

Custard Pie

Custard Pie by car2ngrl

So I needed a quick pie and turned to Betty for a suggestion.

This pie was quick and easy. Plus, Betty provided a great suggestion. Rather than filling the pie and then try not to spill any of the filling as you move it to the oven, she suggests filling the pan while it sits on the pre-heated oven rack. BRILLIANT!


  • 1 uncooked pastry for a single crust pie
  • 4 eggs
  • 2/3 cups sugar
  • 2-2/3 cups milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
1 pie


Preheat the oven to 450°.

Line the pie pan with the pastry and finish the edges.

Mix all remaining ingredients in a bowl.

Place the lined pie pan on the preheated oven rack.

Pour in filling.

Bake for 20 minutes then reduce temperature to 350° and continue baking for another 20 minutes...or until a knife (inserted mid-way from the center to the edge) come out clean.

Any uneaten pie should be refrigerated.

1 hour



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Adapted from

Betty Crocker's Cookbook

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