Custard Pie

[snowangel]

Custard Pie

This recipe comes from my great-grandmother. Note it makes an 11" pie. Yes, you can buy an 11" pie pan, but they can be hard to find. Mine is 100+ years old.

Leftover custard pie makes a great breakfast.

• 1 qt Milk minus 2 T
  
• Bit of butter
  
• 5 Eggs
  
• 1 c Sugar
  
• Pinch Salt
  
• 1 tsp Flour
  
• 1 T Vanilla
  
• 1 Pie crust
  

Bake pie crust (remember, 11") in 400-425 oven until set.

Rub butter in sauce pan, scald milk.

Beat eggs (while milk is scalding) until foamy and add sugar, flour and salt.

Add milk to eggs and put in hot crust.

Bake at 400 for 10-15 minutes. Reduce heat to 350 (or lower if it bubbles over) and bake until a silver knife comes out clean.

NOTE:

Be sure and put a cookie sheet under the pie tin because this may bubble over.

It's easier to pull rack with hot crust out of oven and fill with filling than carry filled crust to oven.

Keywords: Dessert, Breakfast, Vegetarian, Healthy Choices, eGCI

( RG156 )