Grandma Hallie's Custard or Custard Pie
Custard was the "old" way to use up any extra eggs and milk before there was refrigeration. Honey or molasses could be used as the sweetener back then, so no vanilla was needed, if it wasn't available. Folks "made do."
This dessert was my late father's favorite. Here's to you, Dad & Grandma. I miss you every day. =^..^=
Featured Pinch Tips Video
- large eggs
- 2 1/2 c
- 1/2 c
- white sugar
- 1 tsp
- vanilla extract
- 1/2 tsp
- of ground nutmeg, optional
- marie callendar deep-dish pie crust, unbaked
FOR OLD-FASHIONED CUSTARD PIE...
1Preheat the oven to 350 degrees F.
9Cool, then refrigerate the custard until ready to eat. (OK, I admit that I like mine warm.) =^..^=
10OPTION: This custard can also be baked in individual ramekins. Fill 6 ramekins with the custard, place the ramekins in a 13 x 9" pan, and carefully add the 1" of HOT water. Bake at 325 degrees F (note the temp change!) for 20-30 mins., using the knife test to check for doneness.
11FOR CUSTARD PIE: OK, Grandma didn't use a Marie Callendar deep-dish pie shell, but she MIGHT have since it's a great tasty product! I'm totally available for commercial work, if the MC people want to contact me. =^..^=
Anyway, if you want to make a custard pie, simply make the custard as directed above, then pour it into an unbaked deep-dish pie shell. Bake at 350 degrees F for about 35-40 minutes or until the top is set when you jiggle it and it looks done. Cool, then chill before slicing.