"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
This recipe for Custard Pie, by Irene Braddock, is from Memorable Morsels Collection,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 eggs and 2 egg yolks, slightly beaten 1/2 c. sugar 1/2 tsp. salt 2-1/2 c. milk 1 tsp. vanilla grated nutmeg 1 unbaked pie shell
Mix eggs, sugar and salt together. Add milk and vanilla. Strain custard mixture through strainer into unbaked pie shell. Sprinkle generously with nutmeg. Bake in hot oven (425 degrees) for 25 to 35 min.
Add 1 c. shredded coconut to mixture for coconut custard pie.
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