"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

EGG CUSTARD PIE Recipe

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This recipe for EGG CUSTARD PIE, by , is from Eva's Cookbook, 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!

Contributor:  
Contributor:  
Eva Eason

Category:
Category:

Ingredients:  
Ingredients:  
2/3 CUP EAGLE BRAND SWEETENED CONDENSED MILK
2 1/4 CUP HOT WATER
3 EGGS, SLIGHTLY BEATEN
1/2 TABLESPOON SALT
1 TABLESPOON VANILLA FLAVORING
NUTMEG
UNBAKED PIE SHELL

Directions:
Directions:
MIX MILK AND HOT WATER.
POUR GRADUALLY OVER EGGS, SALT AND VANILLA.
POUR MIXTURE INTO UNBAKED PIE SHELLS. SPRINKLE WITH NUTMEG,
BAKE IN 400 OVEN 10 MINUTES.
REDUCE TO 300 AND BAKE 40 MINUTES LONGER OR UNTIL CUSTARD IS SET OR SHELL IS BROWN

 

 

 

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