This recipe for Egg Custard Pie, by Margaret Roberts, is from Grits to Gourmet,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
10 egg yolks 10 T. sugar 2 T. flour 3 c. milk 2 tsp. vanilla 1 T. butter (melted) 10 inch unbaked pie shell
10 egg whites 10 T. sugar 1 tsp. vanilla
Cream yolks, sugar & flour. Add milk, butter and vanilla. Pour into unbaked pie shell. Bake at 350º until custard is set. Beat egg whites until foamy, gradually add sugar until soft peaks form, add vanilla. Spread meringue on pie and return to oven until meringue is lightly browned.
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