Custard Pie
- 5 eggs
- 1 tsp nutmeg
- 1 1/2 pints milk
- 1 scant tsp salt
- 5 Tbsp sugar
Line deep pie plate with pie crust and leave enough over edge to pull up to make pie a little deeper. Beat eggs, sugar, salt, and nutmeg together. Scald milk and pour over, mix well. Put in crusts not cooked. This makes one large pie or 2 small ones. Needs a good oven so as not to cook too long and cause separation of the whey. (to test when cooked, put small end of tsp in center of custard; if none adheres to it, it's done.)
Don't overcook.
||
Walton Home Page || Old Timer's Home || Remember Mama's Recipes Home ||
Al Durtschi, E-mail: mark@waltonfeed.com
Home Page: http://waltonfeed.com/
All contents copyright (C) 1999, Mabel Mertz. All rights reserved. Used with permission.
Page last updated: 20 Sep 99