Monday, February 8, 2016

Sunday Dessert (a day late) – Egg Custard Pie

I love Egg Custard Pie.  I don’t remember where or when I first had it but I have loved it ever since I first tried it.  A dear friend and former co-worker used to make one for me every year for my birthday.  Unfortunately, she retired some years ago and we lost touch.  Somewhere along the way, I lost her recipe.  My Mother never made egg custard pie.  I seem to remember that she said my Dad didn’t like it or something.  So rather than make a big pie for myself, I would just get a slice when I was eating out or lately, buy a mini one at Publix if they happened to have one.  Interestingly, it turns out that my Dad likes egg custard so I guess it was Mother who didn’t like it.  Anyway, my cousin, Sheila, sent along her favorite recipe some time ago and I finally decided to try it yesterday.  It was a hit for Sunday lunch.

No Weep Egg Custard

1- unbaked deep dish pie shell

2 1/2 cups milk
3/4 cup sugar
4 eggs
1 1/4 tsp vanilla
1/4 tsp salt
grated( or ground)  nutmeg

Preheat oven to 350. Set out pie shell.

In a small saucepan, scald the milk over high heat and set aside.  In a large mixer bowl, thoroughly beat the eggs, sugar, vanilla, and salt. Add 1 cup of the milk to the egg mixture, beating it in slowly. Try not to create too much foam. Add the rest of the milk and
continue to beat slowly. Pour the mixture into the pie shell, sprinkle with nutmeg.

Bake on the lowest oven shelf for 40 minutes, or until pale gold in color.  Remove to rack and cool completely before cutting.

Note:  I found that I needed to cook it for a little longer. 
The recipe is from the Cooking from Quilt Country Cookbook.

Happy Knitting and Baking!

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