Velvety Custard Pie

Original Recipe from:  Lucy Griffin-Bowers

Ah, the childhood memories of grandma’s custard pie!  There is something so very special about custard pie, the ultimate comfort food.  The women in my family knew how to take a recipe and make it in such a way that you thought No One would ever be able to make it as well.  Then they would share the recipe with you and sure enough when you made it, it tasted just like theirs.  Evidently the secret is in following the recipe!  Yes, it is that simple.  I have learned over the years that when it comes to baking, you need to follow the recipe.  Do not attempt to alter the recipe until you know how to make it.  After a few times of making a recipe, you can try to make changes and see how it turns out.  Once I learned that little secret, no recipe ever intimidated me again.  If you have never attempted a custard pie, give this one a try.  It is really simple.  Enjoy!

Ingredients

1 Pie Crust, 9 inches (roll out dough to a little less than 1/8 inch)

4 slightly eaten Eggs

1/2 cup Sugar

1 teaspoon Vanilla

2-1/2 cups Milk, scalded

Nutmeg

Directions

Thoroughly mix Eggs, Sugar, Salt, and Vanilla.  Slowly stir in hot milk.  At once, pour into unbaked Pie Crust.  Note:  to avoid spills, fill at the oven.  Top with a dash of Nutmeg

Bake in 475 degree oven for 5 minutes, then reduce heat to 425 degrees and bake 10 minutes longer or until knife inserted halfway between crust and edge comes out clean.  Cool on rack.  Serve chilled.

Note:  Try “Aunt Kay’s Pie Crust” for this recipe (or you can cheat and buy the refrigerated ready-made crust).