Impossible Egg Custard Pie

This recipe has been in my family from the time I first started cooking in the kitchen at the age of about 10. It was one of those recipes that tastes so good and, at the same time it is so simple to make you have got to make it a part of a family tradition.
It has been said this recipe descended from the Irish and was passed down thru the generations for over 200 years. Yet others have rumored that it is an old Amish recipe that has been passed down for many generations as well. No matter who started are continued to carry on this recipe, that has transformed over the years it’s one that we should all try!

For me it’s been one of those recipes that stuck with me from cooking in the kitchen for my own large family in my early days, to being served at my home to my own children, visiting relatives, and friends today. I especially enjoy making it during large holiday gatherings. Not only because it tastes so scrumptious, but because along with that; it is simple and easy to prepare while juggling all the other dishes that will grace our families table as we enjoy family togetherness!
You don’t have to take my word for it, try it yourself and be prepared for great feedback from anyone who tries it! Below or several different ways you can make it. The topping is always optional, and you can use your imagination and be inventive and try something different!

Egg Custard Pie Base Recipe

½ cup butter softened
2 cups Pioneer baking mix
6 eggs
3 cups water
3 teaspoons vanilla extract
2 cans Borden’s Eagle Brand sweetened condensed milk

Put all ingrediants into a large mixing bowl and blend together with a whisk or mixer until consistency fairly even, if you have small pieces of butter or baking mix still in it no worries.

Preheat oven to 350 degrees. Pour batter into a 9 x 13 buttered baking pan. I prefer glass baking pans, it distributes the heat more evenly for a nicer after effect. Let it stand for about 5 minutes before sprinkling on your choice of topping and putting it in the preheated oven.

2 teaspoons of Nut Meg

Alternate Topping Ideas:
Traditionally it was served with about 2 cups of Coconut flakes. But not everyone is a fan of coconut. I’ve also done coconut and finely chopped pecans. Just go with what your own family likes and keep it simple!

Carefully put into the preheated oven (it sloshes around, you won’t want to spill any) and bake for about 40 to 50 minutes or until it begins to turn a nice golden color around the edges and on top.

Impossible Egg Custard Pie editedRemove it from the oven. Baking times may vary depending on your altitude and other clement factors. It will be a little to almost totally still in center when you remove it from the oven. Dish will sink in the middle with cooling a little, this is normal. Let stand for at least 10-15 minutes before serving. Serve warm or cold, this dish is simply delicious how ever you decide to serve it.

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