I like the recipe because it proves you can make a nice custard pie without the fuss of stove top heating, stirring or a water bath. I give it 4 stars; the last star I keep for myself because I knew to pre-bake the crust to get it dry and firm to withstand the weeping. The disaster the first time was my fault: I forgot the baking sheet. When I did it over on a baking sheet it came out great. I added a half teaspoon of nutmeg to the mix because my family covers every desert with whipped cream.

It didn't come out firm enough and it was not sweet enough...and my crust was burned..will not try this again my family hated it!!!!

to prevent soggy crust, pre bake the crust like you would for cream pies, but remember to foil the crusts edge to prevent burning, this worked great on pumpkin and lemon merg. pies so I'm assuming it would work for custard also

IN RESPONSE TO THE EARLIER REVIEW, I WOULD LIKE TO ADD THAT I MADE THIS RECIPE WITH THE DIRECTIONS PROVIDED AND IT CAME OUT PERFECT..!!!!! I LOVED IT AND SO DID MY SISTER, I JUST WANT TO ADD THAT ALL OVENS VARY TO A CERTAIN DEGREE AND THAT WE JUST NEED TO PREPARE THE PIE AS TO THE OVENS WE HAVE AND ARE USE TO COOKING WITH. THANK YOU FOR THE RECIPE. RUBY

I made this recipe and baked it as directed. After 35 minutes the custard was still runny. You need to add 20 - 25 minutes on the baking time. Try this recipe and bake it as directed you will find I am correct. Otherwise the pie was good and we all thought it was okay, but I will stick with my old favorite as soon as I find what I did with it. That is why I used this recipe, I had misplaced my favorite and could not find it. I would make this pie again only I would change the baking time from experience. Also there could have been a more custardy flavor, the flavor was very, very mild.

I haven't made this particular recipe, but the ratio of ingredients is similar to my favourite English recipe. If the custard was weepy you probably overbaked it. Another remedy for soggy crust is to brush the unfilled piecrust with beaten egg white before baking. Hope this helps.

This recipe was very easy to make. I added a little more sugar. It was very good except, for the fact that the custard weeped and caused the bottom of the crust to be wet. Personally, I don't think that egg custard belongs in a crust, but I enjoy it that way; soggy crust and all. However, I made it for someone else who was disappointed about the crust being soggy. Does anyone out there have any suggestions as to how to prevent the soggy crust? Thanks for the recipe. I will make it again.