As a blogger, I may be compensated in some way (either pay, product, or experience) for sharing the post below All opinions are my own. ~Heidi
Do you ever get a hankering for a taste from your past? That was the case for me yesterday when I had a strong desire for some Egg Custard Pie. I’m not sure where it came from; but, lucky for me, I had some extra pie crusts (leftover from Thanksgiving) in the refrigerator, so it was easy to satisfy my taste buds!
I found this recipe in my very favorite old Pennsylvania Grange Cookbook (I have loved this cookbook so hard that my first copy was literally falling apart and missing pages, so I had to replace it with a new copy of the same old book, which I luckily found at the Grange Fair last year!) If you would like a copy of this awesome cookbook for your very own, it’s the 1984 edition found on this site. (I am not a member of the Grange, nor do I benefit from any cookbooks sold – I just love this cookbook and wanted to share!)
This pie is good any time of the year, but makes a great excuse to use up that leftover pie crust from your holiday baking! Honestly, I always used the Pillsbury Pie Crusts from the refrigerator section of the store. They are nice and flaky and delicious. I’ve attempted to make my own crust, but I can never roll it out thin enough.
- 4 slightly beaten eggs
- 1/2 cup sugar
- 2 1/2 cups scalded milk
- 1/4 tsp. salt
- 1 tsp. vanilla
- pie shell
- Mix eggs, sugar, salt, and vanilla.
- Pour scalded milk over egg mixture.
- Pour into unbaked 9-inch pie shell.
- Bake at 425F for 10 minutes.
- Reduce heat to 375F and bake until firm (approx. 15 minutes).
- May season with nutmeg.
- I used cinnamon sugar on mine because I prefer that flavor.