Sandy's StoryWhen we married, in December 1961, I still hadn't met his parents. In August 1962, we went to Fall City, WA, so that I could really connect with his folks. I watched eagerly as Grandma made delicious meals with little effort. One of the desserts that she prepared was custard pie. I asked her to teach me how to make one, but she assured me that I probably wouldn't be successful. Oh, dear, Grandma! Don't ever tell Sandy that she can't do something. I found this recipe and have been making yummy custard pies ever since! (Betty Crocker's Good and Easy Cookbook)
9-in. unbaked pie crust
eggs, slightly beaten
2 1/2 c
nutmeg to sprinkle on top of pie
Janet got "Chocolate Covered Cherry Mice"TAKE THE QUIZ and find out what Halloween treat you are!
1Heat oven to 450. If your oven tends to run a bit hot, cover the edges of the pie crust with strips of foil.
2Thoroughly mix eggs, sugar, salt, and vanilla.
3Gradually add scalded milk; pour immediately into unbaked pie shell. (To avoid spills, fill at the oven. I always put foil underneath the pie just in case any filling boils over. Burned milk is a mess to clean up, and it smells awful!)
4Sprinkle top with as much nutmeg as you want. We like a lot!
5Bake about 20 minutes or until a table knife inserted 1" from the side of filling comes out clean. The filling may look a little bit soft, but it will set later.
6This pie is best served slightly warm with either Cool Whip or whipped cream on top; however, we love it cold with toppings, too.
About this Recipe
Sandy Young CerrillosSandy - Nov 25, 2012
I shared a photo of this recipe.