GRANDMA’S EGG CUSTARD PIE

“Just like the other posting, it tasted so much better after putting in the fridge overnight. My husband loves it and requested me to save the recipe :)”
“Elaine – This is the perfect egg custard recipe, and the directions are well-written; easy to follow. I tried a variation for my 97-year-old mother who is diabetic. I used Splenda instead of sugar, and couldn’t tell the difference. I also made Southern-style corn pudding by adding a can of drained DelMonte whole corn to the mix. Adding a crust of shredded (unsweetened) coconut and a little bit of butter gives it a wonderful taste and texture.”
“Kd5ups – I made this for Thanksgiving, and my husband said it was the best ever. Crust was great using the egg white. I did not scald the milk, and I added the extra egg yolk. I also mixed the nutmeg into the custard before baking, the added more on top. I pulled it out before the knife came out clean, but was set. It sat in the fridge for one day, and came out perfect!!!”
“Donna – This is a great recipe. I made a couple of changes: Instead of brushing the crust with egg white I brushed it with melted 70% chocolate, then refrigerated it for about 1/2 hour to set the chocolate. Put the custard in the cooled pie shell (which was blind baked first) and baked it for an hour. Topped with a thin layer of raspberry jam, then crushed pineapple, then whipped cream with shaved chocolate on top. It was divine, just like grandma used to make.”

YOU’LL NEED:

1 (9 Inch) unbaked pie shells, deep dish
3 Eggs, beaten
3⁄4 C. white sugar
1⁄4 Tsp. salt
1 Tsp. vanilla extract
1 Egg white
2 1⁄2 C. scalded whole milk
1⁄4 Tsp. ground nutmeg
3 Drops yellow food coloring (optional)

HOW TO MAKE:

1-Preheat oven to 400 degrees F.
2-Mix together eggs, sugar, salt, and vanilla.
3-Stir well. Blend in the scalded milk.
4-For more yellow color, add a few drops yellow food coloring.
5-Brush inside bottom and sides of pie crust with egg white to help prevent a soggy crust.
6-Pour custard mixture into piecrust. Sprinkle with nutmeg.
7-Bake for 40 to 50 minutes or until a knife inserted near center comes out clean.
8-(Please adjust according to your oven) Cool on rack

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