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Egg Custard Pie Recipe

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This recipe for Egg Custard Pie, by , is from Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doris Wadley/Harriett Wadley Reger
Added: Sunday, August 28, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 Large or 4 Small Eggs
1 Cup Sugar (Almost)
1 Tsp. Vanilla
2 Cups Milk (1 Pint)
1/4 Tsp. Salt

Directions:
Directions:
Here's the secret: 1 pint milk and 1/2 cup sugar, bring to a real good boil. Better watch or it will boil over and you'll have a stove to clean. Pour over beaten eggs, and 1/2 cup sugar, salt and flavoring. Have uncooked crust ready to pour stuff into. Heat oven to 325 degrees. Put pie on the very top rack and cook for 20 minutes. DO NOT OPEN OVEN until the 20 minutes is up. Turn oven to 375 degrees and put the pie on the very botton rack. Cook 10 minutes. Remove and cool.

Number Of Servings:
Number Of Servings:
9 Inch Pie
Personal Notes:
Personal Notes:
This recipe was also submitted by Alene Ragland. She said she got it from Doris.

 

 

 

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