Mom's Blue Ribbon Egg Custard Pie
Custard was always one of the special ones. Its not too sweet and so creamy rich.
This recipe won a Blue Ribbon at our St. Joseph County Fair back in the day. Mom used goose eggs which were more yellow in color and bigger than chicken eggs. It was her secret ingredient.
- (9 inch) unbaked single pie crust, your best recipe (or store bought)
- 3 large
- eggs, beaten
- 3/4 c
- 1/4 tsp
- 1 1/2 tsp
- egg white
- 2 1/2 c
- scalded milk
- 1/4 tsp
- freshly ground nutmeg
Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. If you want a brighter color pie add a drop or two of yellow food coloring.
Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack. Keep refrigerated. Serve with whipped cream if desired.