"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Egg Custard Pie Recipe

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

Contributor:  
Contributor:  
Mildred Hayes
Added: Friday, March 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2/3 c. sugar
1 T. butter
5 whole eggs
1 t. vanilla
3 c. milk
Nutmeg

Directions:
Directions:
Combine the sugar and butter, mixing well. Add in the eggs one at a time, mixing as you go. Add in the vanilla and milk, mixing thoroughly. Pour filling into an unbaked pie shell and sprinkle with nutmeg. Bake in a preheated over at 425 for 25 minutes or until done.
Bubbles will form at the sides when done, or use a knife to test for doneness. If the knife comes out clean when inserted in the center, the pie is done. Allow to cool well before slicing.

Personal Notes:
Personal Notes:
Aunt Mildred, my dad Jodie's oldest sister, was a country cook in Heavener, Oklahoma. Her pies were the best!

 

 

 

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