Recipe by Nita Holleman
My husband's Mother made these pies and gave them away to the grieving or friends in Griffin Georgia. She was know in Griffin as "The Pie Lady."
Top Review by RachelRX
This is the best custard recipe I have tried! Egg custard is my husband's FAVORITE pie. He liked this even better than his Mother's! I was impressed with the smooth texture of this recipe. Thank you, thank you, thank you! I tried using powdered milk and a bit of butter instead of scalded milk, and I replaced about a third of the sugar with Splenda.
- 1 nine inch unbaked pie shell
- 236.59 ml granulated sugar
- 29.58 ml flour
- 4.92 ml ground nutmeg
- 1.23 ml table salt
- 3 eggs, beaten well
- 354.88 ml sweet milk, scalded (don't boil)
- 29.58 ml melted butter
Directions See How It's Made
- Preheat oven to 400 degrees fht.
- Place the pie shell into the pie dish according to the package* directions.
- In a mixing bowl, combine sugar, flour, nutmeg and salt.
- In another bowl beat eggs well.
- Heat the milk to scalding point (just under, but not to boiling point).
- Butter may be added to it and melted when milk is heated.
- Add the beaten eggs to the dry ingredients.
- Mix well.
- Add the milk and butter.
- Pour all the mixture into the pie shell.
- Place the pan in a larger pan with about 3/4 inches water in the larger pan.
- Bake at 400 degrees fht.
- for 10 minutes.
- Reduce the heat to 325 degrees fht.
- for about 30 minutes longer or until firm.
- "Enjoywhile warm if possible and share.
- "Ma Hannah.
- *Ma made her own pie crusts, but I use Pillsbury® Refrigerated Pie Crusts.
- **Please use Butter only!
- SOFT MARGARINE will NOT work in this recipe.