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Old-Fashioned Custard Pie Recipe

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This recipe came from the best cook in West Virginia—my mother! I just added a little to her ingredients. I'm a widow, and my grown children live in another state. So mostly I make my custard pie for church and club functions. It's the most different pie of all the ones in my collection.

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Old-Fashioned Custard Pie Recipe

Prep: 20 min. Bake: 20 min. + cooling

Yield: 6-8 Servings

20 20 40

Ingredients

Pastry for single- or double-crust pie (9 inches)
4 eggs
2-1/2 cups milk
1/2 cup sugar
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon salt

Directions

Line 9-in. pie plate with bottom pastry; trim to 1/2 in. beyond edge of plate; flute edges or prepare a braided crust (see Editor's Note). Bake at 400° for 10 minutes.
In a large bowl, beat eggs. Add remaining ingredients; mix well. Pour into crust. Cover edges with foil. Bake for 20-25 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 6-8 servings.

Editor's Note: Pastry for 1 double crust is needed only if a braided crust is desired. To prepare braided crust: Trim pastry even with the edge of the pie plate; brush with water. From the top pastry, cut 12 strips, each 1/4 in. thick. Using three strips at a time, braid pastry on edge of crust, attaching ends together. press down gently. Bake as directed on front.

Nutritional Facts 1 serving (1 piece) equals 258 calories, 12 g fat (5 g saturated fat), 122 mg cholesterol, 317 mg sodium, 30 g carbohydrate, trace fiber, 7 g protein.

Originally published as Old-Fashioned Custard Pie in Country Woman May/June 1994, p31

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