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Double-Crusted Custard Pie

(3 Votes)
Double Crusted Custard Pie
1 Hr 10 Min

This pie is full of old-fashioned goodness. It's our version of a classic custard pie (like the kind Grandma made!), but with an easy pie crust shortcut. Our Double Crusted Custard Pie is great any time you want something traditional-tasting without the fuss.

What You'll Need

  • 3 eggs
  • 1 cup sugar
  • 1/4 cup ( stick) butter, melted
  • 2 tablespoons all-purpose flour
  • 2 tablespoons white vinegar
  • 1 tablespoon vanilla extract
  • 1 (9-inch) frozen ready-to-bake deep-dish pie shell, thawed

What to Do

  1. Preheat oven to 300 degrees F. In a medium-sized bowl, with an electric beater on medium speed, beat eggs until fluffy. Add sugar, butter, and flour and continue beating until well combined. Stir in vinegar and vanilla; mix well.
  2. Pour into pie shell and bake 55 to 60 minutes, or until a crust forms over top and turns golden. Serve warm, or allow to cool then cover and chill until ready to serve.


Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 317
  • Calories from Fat 131
  • Total Fat 15g 22 %
  • Saturated Fat 7.2g 36 %
  • Trans Fat 0.2g 0 %
  • Protein 4.6g 9 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 85mg 28 %
  • Sodium 213mg 9 %
  • Total Carbohydrates 42g 14 %
  • Dietary Fiber 1.1g 4 %
  • Sugars 27g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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For a nice big pie, I double the recipe - it's yummy and EASY - I serve it with fresh fruit salsa. Also made it with coconut for a tropical treat.

Very good, however I would double the recipe for a 9 inch pie pan.

This is what I call "Vinegar Pie". It's a light custardly type of filling that's really good. I've added pecan pieces or walnut pieces to it for a pecan or walnut pie. I like it because the filling isn't too sweet for me like the other recipes.


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