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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Egg Custard Pie Recipe

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This recipe for Egg Custard Pie is from Our Family 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!
Category:
Category:
Ingredients:  
Ingredients:  
4 ea Eggs
1 cup Sugar
2 cups Sweet whole Milk
1 TBS cornstarch
2 TBS Cold clean water(no chlorides)
1 tsp Vanilla extract
2 TBS Butter
Directions:
Directions:
Dissolve Cornstarch in the water. Put Vanilla into milk add eggs, sugar, and cornstarch solution. Cook in double boiler until thick. let it cool some then add butter. Pour into pie crust. I always use crust cover to keep crust from burning the rim crust and remove it the last 30 minutes of baking. Bake at 400º about 10 minutes reduce temperature to 325ºF and continue to cook about 80 more minutes until pie sets and turns slightly brown on top. Use crust cover to keep crust from burning the rim crust
Personal Notes:
Personal Notes:
I remember eating this on Sunday afternoon at my Great Grandmothers (Annie Long) house.

 

 

 

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