It's been several years since I have made this delicious pie. My precious Mom made it all the time as I was growing up. She made it for every holiday, family reunion and more. It was so delicious and hers was the best you have ever tasted! I don't know what she did to hers but it was so much better than mine ever was! 😆 Thank you so much for sharing your recipe!❤🍽💥💝🙏
My mother in law used to make custard pie and my husband always loved it. So i make it for him now during the fall holidays. I always loved custard pie but I didn't grow up with it in our house. I am proud to have it part of our holiday tradition.
This recipe is so easy and comes out perfect each time. My daughter often makes this for me for Mother’s Day. Just watch toward the end to be sure your crust doesn’t brown too much- especially the edges. You can add crust guards or simply lay a piece of parchment paper or aluminum foil over the top the last 5-10 minutes. So glad to hear there are other Egg Custard Pie fans! It’s delicious with or without the crust. This pie would be great addition for Easter as well. Please let me know how your pie turns out. Thanks for watching, your comment, and I hope you have a blessed week! Happy Easter!
This recipe is so easy and almost foolproof so glad you enjoyed the video. Be sure to let it cool completely before cutting into it for best results. Warning, after you make it once you will be making another soon. Let me know how it turns out when you make it and what your family thinks. Thanks for watching and your comment! Have a blessed week!!!
It is delicious!!! 😋 So glad you enjoyed the video and share my love for egg custard pie!!! Thanks for watching and your comment. Have a blessed weekend and a Happy New Year!!! 🎆
Beautiful Stephanie! This was my dad’s favorite pie. My grandmother always made them just about identical to your recipe. I have made these down through the years and wish I could make one for him again. Thanks for a lovely video!
First time I had this part I was in Tennessee and I was 10 years old. I'm from the Midwest I got to take this pie back home with me even though my big cousin has stepped on it I did not care. It was delicious. See you later on wrote the recipe for me. She has passed away but every time I think of this part I think about her. 🤔😔
If you can, make it Saturday and allow the pie to cool then chill in the fridge overnight. It will be even better after it chills. An easy recipe that is super delicious. Please let me know how it turns out. 😊 Have a blessed weekend!
I’m a big fan of yours ! I love to watch your cooking shows. I’m from Carolina Beach, NC… I baked several of your pies…absolutely fabulous dishes . 🌹😎🌴
Been making custard pies a while now but never heard about pre baking and poking holes in the crust ( great idea) so I’m doing it your way. Already Looks like a better way. In the oven now. Thanks 😎
This is a special pie I make for my husband, Dad, in-laws and for church.....i have been making this for 50 years, I never have used flour or butter.....turns out great and I too use real Vanilla and 1/4 teaspoon nutmeg.
This is very different from an English (UK) egg custard pie.. we don't add flour over this side of the pond, and a couple other minor differences.... I'm intrigued... Gonna have to try this out... Thanks for the recipe
Thank you! 😊 I hate to use the term “perfect” but this does come out just about perfect every time. Such a delicious pie! I’m so glad you enjoyed the video!!! Thanks for watching and taking the time to comment! 😊 I hope you have a blessed weekend and a very Merry Christmas! 🎄
@myramcclain429 I have not used rather and could not say. However, if you do use one of these, please let me know how it turns out. Thanks for watching and I hope you have a blessed weekend!
You can dilute heavy cream with equal amounts of water for as an easy replacement for milk. Thanks for watching and your question. Have a blessed day and a Merry Christmas! 🎄🎁
I have not made this with cornstarch (corn flour) instead of self raising flour. However, if you did make it with cornstarch you would need to half the amount of sr flour the recipe uses. Hope this helps; please let me know how it turn outs with the cornstarch. 😊 Thanks for watching and your question. Have a blessed evening and a Merry Christmas!!! 🎄
Adding the flour helps the custard to set properly and creates a smooth velvety texture. Also, it prevents the eggs from curdling when heated. Thanks for your question (it’s a very good one) and for watching! I hope you have a blessed day and enjoy the pie!!! 🤗😊🤗
This is what my transition said… OK, Stephanie, what can you do to shorten my loss Time to beat the eggs and we'll answer for you Spandex power breaker is honestly a boring movie I’m not sure if this is correct… If not, please let me know. I translated from Arabic. I do hope your pie turned out well and I appreciate your watching. Have a blessed day and I hope to hear from you soon.
Hmm. All Recipe said to do all of this a tad differently then you... Said 5m on pie crust partially baked at 400, mix everything but the eggs before adding the eggs, a tsp of vanilla, not a tblsp, drop temp to 325 and bake between 45-55m... now I'm going to have to watch others to see if this is correct. I did watch you all the through. I remember making this before and the bottom of pie was soggy.
No reason to not use stevia. I have used stevia in pumpkin custard, pie filling, add extra eggs and canned pumpkin. Turns out just like normal. That way it is gluten free.
So sorry it did not turn out well for you. Did you use self rising flour? This is a little surprising as I have never had a bad experience with this recipe. Also, I have never had anyone say this pie is sweet. Either way, I’m sorry you did not have a good result. Have a blessed day!
Just the vanilla extract and nutmeg on top prior to baking is all you need for an amazing egg custard. These are the only spice I use in this recipe and it’s simply delicious!
You Lost me when you put "Imitation Vanilla" in the Custard. That told me you're not really a Cook. And by the way you don't need to put Flour in your Custard. Original Egg Custard isn't made with Flour. So next try try it with Real Vanilla and no Flour.
I’m not a chef; I’m a home cook. As for the imitation vanilla, I have done some research and unless you are making vanilla extract yourself with the highest quality vanilla beans you can’t tell the difference. As for the flour, this is what my recipe calls for and the pie comes out perfect every time. I understand some may not chose this as an ingredient; that’s ok. Also, the term “original” is often used loosely as many of us do not know who the original author was. I do appreciate your input and hope you have a blessed day.
@stephsstovebystephaniethom7249 I am a chef and baker and it's okay to use imitation vanilla. I've personally used different forms of vanilla and for an application like this, is fine. Use what you have. 😊 Also, starch is used to protect eggs from curdling at high temperatures, which is why we use starch (cornstarch) when we make things like pastry creams and curds. Most importantly, enjoy what you do and make your foods how YOU like 😎 Be well
How can u say she really isn't a cook......people cook different ways look how beautiful it turned out......she did great & I'm sure you're a good cook as well stay positive/opened minded everyone has unique ideas/tips❤
My family and I owned and ran a bakery, cake shop for over 50 years. We used imitation vanilla along with other spices and flavorings every single day. There was no difference in our product quality or taste! We NEVER had a single complaint about our service or our baked goods. As a matter of fact we had more orders than we could handle! Word of mouth was our advertising! And when your cakes and baked goods are as delicious as ours were, people talked about it for years! I still hear from families about their wedding, graduation, baby shower or birthday cakes from 30 years ago! Bottom line is imitation vanilla is perfectly fine to use! ❤💥💝🙏
It's been several years since I have made this delicious pie. My precious Mom made it all the time as I was growing up. She made it for every holiday, family reunion and more. It was so delicious and hers was the best you have ever tasted! I don't know what she did to hers but it was so much better than mine ever was! 😆 Thank you so much for sharing your recipe!❤🍽💥💝🙏
What a beautiful comment! Thank you so much for watching and I’m so glad you enjoyed the video! Have a wonderful Christmas and enjoy the pie!!! 🥧🎄😊
My mother in law used to make custard pie and my husband always loved it. So i make it for him now during the fall holidays. I always loved custard pie but I didn't grow up with it in our house. I am proud to have it part of our holiday tradition.
I haven't had custard pie in years! I didn't know it was that easy to make. I will definitely give this recipe a try. Thank you for sharing.
This recipe is so easy and comes out perfect each time. My daughter often makes this for me for Mother’s Day. Just watch toward the end to be sure your crust doesn’t brown too much- especially the edges. You can add crust guards or simply lay a piece of parchment paper or aluminum foil over the top the last 5-10 minutes. So glad to hear there are other Egg Custard Pie fans! It’s delicious with or without the crust. This pie would be great addition for Easter as well. Please let me know how your pie turns out. Thanks for watching, your comment, and I hope you have a blessed week! Happy Easter!
I have been looking for this recipe for years. Thank you so much for sharing❤
This recipe is so easy and almost foolproof so glad you enjoyed the video. Be sure to let it cool completely before cutting into it for best results. Warning, after you make it once you will be making another soon. Let me know how it turns out when you make it and what your family thinks. Thanks for watching and your comment! Have a blessed week!!!
My favorite pie yours looks delicious
This is one of my favorites as well; I’m glad you liked the video. Thanks for watching and your comment!
Thank you, for the nice Video looks so yummy. I will bake the Custard pie mmmh
Blessigs from Germany 🙏😋⚘️
So glad you enjoyed the video 😊 Thanks for the comment and I hope you have a blessed day!
I have never had or made a custard pie before. I need to make this. It looks so good.
Love custard pie. I will try this like you made it!
Your Custard Pie looks Awesome ❤️
It is delicious!!! 😋 So glad you enjoyed the video and share my love for egg custard pie!!! Thanks for watching and your comment. Have a blessed weekend and a Happy New Year!!! 🎆
Beautiful Stephanie! This was my dad’s favorite pie. My grandmother always made them just about identical to your recipe. I have made these down through the years and wish I could make one for him again.
Thanks for a lovely video!
First time I had this part I was in Tennessee and I was 10 years old. I'm from the Midwest I got to take this pie back home with me even though my big cousin has stepped on it I did not care. It was delicious. See you later on wrote the recipe for me. She has passed away but every time I think of this part I think about her. 🤔😔
Cooked your egg custard pie and it was so good. This recipe is an A-plus!!
I will like to try it on Sunday
If you can, make it Saturday and allow the pie to cool then chill in the fridge overnight. It will be even better after it chills. An easy recipe that is super delicious. Please let me know how it turns out. 😊
Have a blessed weekend!
I’m a big fan of yours ! I love to watch your cooking shows. I’m from Carolina Beach, NC…
I baked several of your pies…absolutely fabulous dishes . 🌹😎🌴
Looks delicious!
It’s one of my most favorite pieces recipes. 😊 So glad you enjoyed the video! Thanks for watching and I hope you have a blessed weekend!!!
Been making custard pies a while now but never heard about pre baking and poking holes in the crust ( great idea) so I’m doing it your way. Already Looks like a better way. In the oven now. Thanks 😎
I’m glad you enjoyed the video and found some new tricks. 😉 Thanks for watching and I hope you have a blessed weekend!!! Enjoy the pie!
This is a special pie I make for my husband, Dad, in-laws and for church.....i have been making this for 50 years, I never have used flour or butter.....turns out great and I too use real Vanilla and 1/4 teaspoon nutmeg.
It is a wonderful pie! Thanks for watching and your comment! Have a blessed weekend!!!
I can't wait to try this! You make the best dishes!
Thank you so much for the encouragement! Let me know how it turns out and how your family likes it! Have a great rest of your weekend!
This is very different from an English (UK) egg custard pie.. we don't add flour over this side of the pond, and a couple other minor differences.... I'm intrigued... Gonna have to try this out... Thanks for the recipe
Really nice finished Pie! ( i wld have thought 4 eggs wld be needed,but 3 did the Job)
Thank you! 😊 I hate to use the term “perfect” but this does come out just about perfect every time. Such a delicious pie! I’m so glad you enjoyed the video!!! Thanks for watching and taking the time to comment! 😊 I hope you have a blessed weekend and a very Merry Christmas! 🎄
Looks yummy.👀♥️♥️
It is delicious and so easy to make. Please let me know how yours turns out and what your family thinks of the recipe. Have a blessed day!
People don't seem to make these simple pies anymore. Chiffon pies, cream pies, and custard pies. So easy that the kids learned to make them. 😮❤🙃
I agree! The classics are often the best. 😊 So glad you enjoyed the video. Thanks for watching and I hope you have a blessed day! 😊
Can this be made with oatmilk, or ricemilk?
@myramcclain429 I have not used rather and could not say. However, if you do use one of these, please let me know how it turns out. Thanks for watching and I hope you have a blessed weekend!
Great job❤🎉
Thank you! So glad you liked the video!!! Have a blessed day and a Happy Thanksgiving 🦃🍽🍁
Thank you❤
If you don't have self-ring flour, here's the recipe: 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon fine salt
Thank you
Can you use heavy cream. I don't have any milk.
You can dilute heavy cream with equal amounts of water for as an easy replacement for milk. Thanks for watching and your question. Have a blessed day and a Merry Christmas! 🎄🎁
Thanks for sharing
Does this pie taste better cold or room temperature?
This is a pie that taste great both ways. It’s more of a personal preference. Thanks for watching and your question. Have a blessed evening. 🤗
@@stephsstovebystephaniethom7249 Thank you greatly!
What kind of flour did you say??
Self Rising flour
Self rising
@cindybeck3339 Yes, self rising flour. 😊
Beautiful southern accent from WHAT state????
Hi can we use corn flour
I have not made this with cornstarch (corn flour) instead of self raising flour. However, if you did make it with cornstarch you would need to half the amount of sr flour the recipe uses. Hope this helps; please let me know how it turn outs with the cornstarch. 😊 Thanks for watching and your question. Have a blessed evening and a Merry Christmas!!! 🎄
My recipe calls for 5 eggs and a quart of milk. It takes awhile to get done. I also don’t pre bake crust.
Why do you put flour in an egg custard?
Adding the flour helps the custard to set properly and creates a smooth velvety texture. Also, it prevents the eggs from curdling when heated. Thanks for your question (it’s a very good one) and for watching! I hope you have a blessed day and enjoy the pie!!! 🤗😊🤗
Separate the yellow from the white just use the yellow.
I made this. It is ok but not what I was expecting
طيب ياستيفاني ماتقدرين تختصرين ضيعتي الوقت بخفق البيض وين عنوانك نجيب لكي مكسر كهربائي لانه بصراحه فلم ممل
This is what my transition said…
OK, Stephanie, what can you do to shorten my loss
Time to beat the eggs and we'll answer for you
Spandex power breaker is honestly a boring movie
I’m not sure if this is correct…
If not, please let me know. I translated from Arabic. I do hope your pie turned out well and I appreciate your watching. Have a blessed day and I hope to hear from you soon.
Hmm. All Recipe said to do all of this a tad differently then you... Said 5m on pie crust partially baked at 400, mix everything but the eggs before adding the eggs, a tsp of vanilla, not a tblsp, drop temp to 325 and bake between 45-55m... now I'm going to have to watch others to see if this is correct. I did watch you all the through. I remember making this before and the bottom of pie was soggy.
Oh, rats. It's far too much work to try and make it keto, and has far, far too much sugar and starch as is for a diabetic.
I’m so sorry 😞 I wish I had a diabetic friendly version you could enjoy.
You are not eating the whole pie in one seating. You can use a little less sugar...Just have a small slice. Share, maybe it can be frozen.
No reason to not use stevia. I have used stevia in pumpkin custard, pie filling, add extra eggs and canned pumpkin. Turns out just like normal. That way it is gluten free.
It turned out horrible. The flour ruined it. The taste was gross. It was way too sweet.
So sorry it did not turn out well for you. Did you use self rising flour? This is a little surprising as I have never had a bad experience with this recipe. Also, I have never had anyone say this pie is sweet. Either way, I’m sorry you did not have a good result. Have a blessed day!
No spicies....
Just the vanilla extract and nutmeg on top prior to baking is all you need for an amazing egg custard. These are the only spice I use in this recipe and it’s simply delicious!
You Lost me when you put "Imitation Vanilla" in the Custard. That told me you're not really a Cook. And by the way you don't need to put Flour in your Custard. Original Egg Custard isn't made with Flour. So next try try it with Real Vanilla and no Flour.
I’m not a chef; I’m a home cook. As for the imitation vanilla, I have done some research and unless you are making vanilla extract yourself with the highest quality vanilla beans you can’t tell the difference. As for the flour, this is what my recipe calls for and the pie comes out perfect every time. I understand some may not chose this as an ingredient; that’s ok. Also, the term “original” is often used loosely as many of us do not know who the original author was. I do appreciate your input and hope you have a blessed day.
@stephsstovebystephaniethom7249 I am a chef and baker and it's okay to use imitation vanilla. I've personally used different forms of vanilla and for an application like this, is fine. Use what you have. 😊 Also, starch is used to protect eggs from curdling at high temperatures, which is why we use starch (cornstarch) when we make things like pastry creams and curds. Most importantly, enjoy what you do and make your foods how YOU like 😎
Be well
Wow Mike, you must not be a very happy or positive person , so sad!
How can u say she really isn't a cook......people cook different ways look how beautiful it turned out......she did great & I'm sure you're a good cook as well stay positive/opened minded everyone has unique ideas/tips❤
My family and I owned and ran a bakery, cake shop for over 50 years. We used imitation vanilla along with other spices and flavorings every single day. There was no difference in our product quality or taste! We NEVER had a single complaint about our service or our baked goods. As a matter of fact we had more orders than we could handle! Word of mouth was our advertising! And when your cakes and baked goods are as delicious as ours were, people talked about it for years! I still hear from families about their wedding, graduation, baby shower or birthday cakes from 30 years ago! Bottom line is imitation vanilla is perfectly fine to use! ❤💥💝🙏