Get the recipe: http://www.amylynnskitchen.com/desserts/oldfashionedcustardpie.html
A delicious, old-fashioned, egg custard pie that has a smooth and creamy texture.
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Background music: 09002801 – Country Boogie Style-Piano/Guitar Leads
Performer: Radio Mall
Source: http://www.soundsnap.com/node/36704
Creative Commons Public License allowing commercial use: http://www.soundsnap.com/licence
I bet your pie tastes really good! I gotta try that sometime!
Hi, sweet adorable Amy. That custard looks gorgeous. You are truly one of the sweetest bakers on YouTube with your cute sense of humor and your enthusiasm. What's the best way to make sure your oil is top quality? Have a good day, sweet adorable Amy. Lots of love, sweetie. 💖💖💖🌹 <3
this is lovely
i never cook a pie that hot and they come out good to….little less giggles and more pay attention on recipe that would help..
dont so silly//////.
thank
but is it ok if i lessen the sugar?
ur so sweet…
What if im using a frozen crust, is it the same cooking time or should i let it thaw?
Very nice and simple. Thank you
thanks for the tip..the last best and so sweet..
Does anyone know how long to bake this?
oh my god i am so proud of your recipe video.
Thank you for this easy way. Love the bloopers!
Easy recipe, like it.
I have mine in the oven now. I added a dash of nutmeg for additional flavor. I just hope it sets up when I take it out of the oven, because currently, it is bubbling.
My parents always make these for dessert. Like the mini ones, and they taste delicious!
Good recipe and infectious laugh.
2 1/2 cups of milk was too much, so much left over batter. Should I reduce next time?
hi! i really like to do your recipe but what i have here is 900w microwave oven. I wonder how will i convert the 400 f. Please help.
I did it without calling for a fire truck.
Can you add coconut to this to make my very favorite: coconut custard pie?
GREAT tips regarding the foil and especially regarding how to avoid spilling filling on the way to the oven. Wish I had seen this before making a bit of a mess with a bit of a spill while putting a buttermilk pie into the oven today.
what is the temp of the oven?
what temp do you set oven for?
Isn't milk already scalded when it's pasteurized?