"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Mom's Egg Custard Pie - Leona Mae Holland Recipe

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This recipe for Mom's Egg Custard Pie - Leona Mae Holland, by , is from Generations Cookbook Holland & Weese, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bill Holland
Added: Wednesday, September 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1-9 in. Pie Shell, unbaked
4 Eggs, slightly beaten
1/2 c. Sugar
1/4 tsp Salt
1/2 tsp Vanilla Extract
1/8 tsp Almond Extract
2 1/2 c. Milk, scalded
Nutmeg

Directions:
Directions:
Heat Milk until hot, (scalded). In mixing bowl blend Eggs, Sugar, Salt, Vanilla and Almond Extract. Gradually stir in scalded Milk. Pour into an unbaked Pie Shell. Sprinkle with Nutmeg. Bake in 400 oven for 35 minutes. Mom added Meringue Topping to her Custard Pie. Cool, then keep in Refrigerator.

Number Of Servings:
Number Of Servings:
1
Personal Notes:
Personal Notes:
Mom always made these Pies at Christmas time. On Christmas Eve many times I would sneak around and eat a whole pie. Vena would always get upset with me for eating those pies. For years she would always tease me about eating a whole pie. Mom also made this pie for my Birthdays up until her last year.

 

 

 

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