Egg Custard Pie
memory of my grandmother,
Lettie Armstrong Glattli.
Though I never learned to make Grandma's pie crust,
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
2 cups milk
1 cup sugar
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.
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.
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