Grandma’s Egg Custard Pie
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.”
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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