"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Egg Custard Pie Recipe

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This recipe for Egg Custard Pie, by , is from Cookin' with Balls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mama (Bernice) Ball
Added: Sunday, June 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 prepared pie crust in a 9" pie pan-flour shell
4 eggs
1/2 cup sugar
1 tsp. vanilla
pinch of salt
2 cups milk

Directions:
Directions:
Pre-heat oven to 300 degrees. Bake pie crust as instructed.

Beat eggs in medium bowl until well combined. Add sugar, vanilla & salt. Beat until well blended, about 1 minute. Stir in milk.

Pour custard into pie crust & bake 60 to 70 minutes or until sharp knife inserted in center of filling is withdrawn clean.

Serve at room temperature.

Number Of Servings:
Number Of Servings:
8

 

 

 

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