My mom has been making this pie for as long as I can remember and it always gets rave reviews! There are a blue million recipes for egg custard pie, but I’m partial to my momma’s.
My mom makes these every year for Thanksgiving and she always bakes an extra one for my uncle who loves them. I think I got my need to give people sweet treats directly from her! Nothing says I love you like here’s a pie with your name on it.
I’ll say this, mine didn’t turn out as good as mom’s do. I think she’s developed some kind of egg custard pie sixth sense. Or maybe it’s just that pies taste better when your momma cooks them for you and you eat them at home in her kitchen?
Truly, you can’t go wrong with this pie and it could not be easier to make! Melted butter, sugar, and salt get to know each other in the mixer. Then we add eggs, vanilla, and half & half and mix a little more. All of that goes into the pie shell IMMEDIATELY (that’s what momma’s recipe says and you should always listen to mom).
The pie bakes and your house smells like lovely vanilla. Pie comes out, cools, and the devouring commences!
- 1½ cups sugar
- 2 tbsp butter, melted
- ½ tsp salt
- 4 eggs
- 1 cup half & half (not fat free)
- 1 tsp vanilla
- 1 deep dish pie crust (10 inch)
- cinnamon sugar for topping
- Preheat oven to 375 and place frozen, unbaked pie shell on baking sheet.
- Mix sugar, butter, and salt until no lumps remain.
- Add eggs and mix well, scraping down sides and bottom of pan to get sugar fully incorporated.
- Add half & half and vanilla and mix until filling is smooth.
- Immediately pour filling into pie crust.
- Sprinkle top with cinnamon sugar.
- Bake pie for 40-45 minutes until crust is brown and sides of pie are set. The center of the pie will still be jiggly, but will set up as it cools.
- Let pie cool completely and store in refrigerator.