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. =^..^=
- 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...
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.