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Elaine Mazur's Custard Pie (Also Rice, Tapioca and coconut )

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Member since 2016

Serves | Prep Time | Cook Time


Deep dish pie pan
Crust for Deep dish homemade or store bought. Poke a few holes w/ a fork on bottom of crust
3 Large eggs
1/2 cup sugar
1/8 tsp salt
1 tsp Vanilla
2 2/3 cup milk
Pinch of nutmeg
Large pinch of cinnamon
1 tsp powdered sugar

For rice custard pie:
Add 1 cup of rice

For Tapioca custard pie:
Add 1 cup of tapioca

For coconut custard pie:
Add 1 1/2 cups sweetened flaked coconut

Preheat oven to 350F

Put eggs in bowl and mix them up well

Then add milk, vanilla, sugar and salt and mix well

Pour in pie crust

Mix in small bowl powdered sugar, nutmeg and cinnamon

Sprinkle lightly over top of pie

Cover edges of crust w/ tin foil to prevent burning

Bake at 350F

For Rice pie

Pour rice into crust before adding custard and powdered sugar topping

For tapioca pie

Pour tapioca into crust before adding custard and powdered sugar topping

Pairs Well With


This is my grandmothers recipe She mostly tripled the recipes and baked them in Glass baking pans or bowls as a custard pudding. I use this basic custard for alot of my other pies :)

*NOTE If making them as custard puddings remember to add a pan of water on bottom rack!

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