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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Egg Custard Pie (Ada Varnell) Recipe

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This recipe for Egg Custard Pie (Ada Varnell) is from The Varnell-Neal Family Cookbook (Four Generations of Southern Cooks) , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 unbaked pie shell
6 eggs
8 tbsp. sugar
2 cups milk
1 tsp. nutmeg
1 tsp. flour
1 tsp. vanilla flavoring
Directions:
Directions:
Preheat oven to 375º. Combine eggs and sugar in mixing bowl and beat well. Add balance of ingredients and mix well. (Do not over beat) Pour into unbaked pie shell and bake for 30 min. or until pie is slightly jelled. Using fingers, sprinkle 1/8 tsp. nutmeg on top, if desired.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Mother used to make this at least every other week. It was Dad's favorite, but we all loved it. When first married, she spent one whole day trying to master the art of making this pie. She tossed out quite a few before arriving at the exact combination needed to produce a superb work of art. Needless to say, she made her own crust. It's great served slightly warm or cold.

 

 

 

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