Egg Custard Pie
From Nancy

In loving memory of my grandmother,
Lettie Armstrong Glattli. 
Born 1902 Marion County, Florida
Died 1996 Polk County, Florida

Though I never learned to make Grandma's pie crust, antique aluminum pie pans from Wear-Ever and "homemade" piecrusts from Pillsbury allow me to make a perfectly acceptable version of her Egg Custard Pie.  Knowing this was my favorite, she always had an egg custard pie waiting for me whenever I came to visit.  Years after she died I took one of these egg custard pies to a church potluck dinner.  As they stood in line to fill their dinner plates, I observed two elderly men pointing to the dessert table.  One said to the other, "Is that a custard pie? I think that's a custard pie!"  As soon as they had filled their dinner plates the two men quickly set them down and headed back to the dessert table, each helping himself to a large slice of the egg custard pie.  I didn't see them return for second helpings, but by the time I reached the dessert table that night the pie was gone!  Had I known it would be so popular I would have made several of them.

Egg Custard Pie Recipe
 

4 eggs

2 cups milk

1 cup sugar

1 teaspoon vanilla

nutmeg

Stir eggs, milk, sugar and vanilla until well blended.  Pour into pie shell, sprinkle generously with nutmeg, and bake at 350 for 45-50 minutes or until set.
 

Depending on the quantities of ingredients she had on hand, Grandma sometimes used a small can of evaporated milk then added enough whole milk to this to equal two cups.  My mother varied the recipe slightly by using 1/2 teaspoon of vanilla and 1/2 teaspoon of lemon extract instead of the 1 teaspoon of vanilla.

Download PDF and Print Egg Custard Pie

Join us in sharing old family recipes and memories

Submit Your Heritage Recipe