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February 10, 2013

RICH EGG CUSTARD PIE...A SOUTHERN TRADITON!






This was one of those delicious weekends where we had the children for the weekend. We spent the day shopping for spring and Easter items at Hobby Lobby and relaxed over dinner, talking about the weddings last year. It's always fun to go back and look at pictures and think about how much fun we had at both the ranch wedding and the beach wedding. Jenn and I could have spent hours lingering over all the decor at Hobby Lobby and each of us bought a few items we could not resist. I Iove the block letters spelling out Spring....happy colors and the perfect little accent for the mantle. My collection of Easter bunnies keeps growing and these two little guys are my newest additions. Just makes me happy to look at them! Sunday evening is coming around and tonight, we are having a light dinner and an old-fashioned egg custard pie. It was Mother's favorite and is such a comfort loving dessert!


RICH EGG CUSTARD PIE
4 eggs                                           
1 cup  sugar    
2 tablespoons flour                                                
2 tablespoons butter, melted                                                    


1 cup whole milk                                                    



 Preheat oven to 350 degrees F. In a medium mixing bowl, beat eggs for approximately 2 minutes. Gradually add sugar, flour, butter, milk, evaporated milk, and vanilla extract. Mix well, then pour mixture into pastry shell. Bake in preheated oven for 45 to 60 minutes, until top is light brown. Sprinkle with ground nutmeg. Serve warm or at room temperature.

7 comments:

  1. Your bunnies make me long for Spring. Easter is my favorite celebration for many reasons; one being it is the end of winter once again. I have a fun collection of bunnies, too and can't wait to bring them out again. Love your new Spring decoration and it should look great amongst your Easter decor.

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  2. How do you think it would be no pie crust, and put in little individual cakes.

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    Replies
    1. Hi Lori...do you mean making the custard and serving it in individual ramekins? I think that would turn out fine. This pie is a traditional custard pie very popular in the south. I am not certain what individual cakes are? If you try your idea, let us know how this turns out!

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  3. OK, this is one dessert for our Christmas Eve dinner...THANK YOU xo

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  4. You're going to love this pie BJ! Everyone does! You can enjoy it warm or cold! Yum-O!

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  5. Is a prepared crest prebaked? Or should I pour the custard in an unbaked piecrust?

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    Replies
    1. Do not prebake the crust Siabhon. The custard is poured into an unbaked pie shell. Bake as directed.

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