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Custard Pie (VRP 100)

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Custard Pie Recipe

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Custard Pie e1542307297151

Custard Pie

Cook Time: 30 minutes
Total Time: 30 minutes


  • 4 eggs slightly beaten
  • ¾ cup sugar
  • ½ cup salt
  • 3 cup milk
  • 1 teaspoon vanilla


  1. Combine eggs, sugar, and salt.
  2. Add milk and vanilla and pour into the unbaked pie shell.
  3. Bake in a hot oven 450°F for 30 to 40 min or until a silver knife inserted in center comes out clean.

Custard Pie

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Wednesday 24th of November 2021

I went ahead and tried this one as exactly as possible. This is definitely a "grandma's recipe" as the instructions expect you to already know and assume certain things. Notes on ingredients: This recipe CARD says 1 tsp of salt where the recipe transcript lists 1/2 CUP of salt. A pinch will do just fine! Notes on my tweaks: I usually make my own graham cracker crusts. I left this crust moist and unbaked. I suggest making a more dry, more cohesive crust if you make your own. My crust held up, its just saturated with the custard and doesn't give that layer of flavor and texture expected from a "pie". I also did not have a pie tin or a cake round, so i used a 9" square ceramic dish. Apparently this increased the cooking time dramatically. I ended up baking this for 55 minutes, and still feel it was a tad under cooked. This could also be a result of the ingredients not being as well mixed as they needed to be! Notes on instructions: The recipe calls for "4 eggs, lightly beaten". I took this as 'break the yolks and use a fork to give it a super quick whip just to mix the whites and yolks a bit. This left the occasional rubbery chunk throughout the custard. I suggest mixing the eggs and dry ingredients until they are pretty much one consistency and your sugar does not settle, like you might do for french toast batter. This recipe does not particularly mention mixing the milk or vanilla into your egg batter. I would suggest mixing until they are consistent, and make sure you are using COLD milk. I believe a big part of my issue with uneven cooking was from under mixing! Flavor: i would personally increase the vanilla. I feel that this came out on the bland side even for a custard. Garnish the top with cinnamon and sugar for a sweeter treat, and toss under the broiler for about 5 minutes to brown/caramelize your sugar!

Needs to cool for at least an hour before being put in the fridge. Just guessing; one hour on a cooling rack and one hour in a fridge should be just about right.

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