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.
In Grandmother's day, rhubarb was considered a "spring tonic". Although it's technically a vegetable, it is usually served as a fruit. At our house, we used the first rhubarb of the season to make this pie, and later in summer, we'd make a delicious drink with it, cooked, blended and mixed with strawberry punch.
Just a single bite of this traditional treat takes me back to the days when Mom would fix this pie for Dad, Grandfather and me. Mom also regularly prepared pies for large gatherings. This dessert was often requested.
-Barbara Hyatt, Folsom, California
Here’s a traditional custard pie that’s been in our family for over 100 years. A fun layer of caramel jazzes up the creamy old-fashioned flavor. Great with whipped topping! —Roger Clapper, Delavan, Wisconsin