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Prep 15 mins
Cook 30 mins
This recipe was found in a New Orleans cookbook and is posted as a request. I haven't made it yet, but it looks delicious.
- For crust, cream together sugar and shortening.
- Add beaten egg, flour, baking powder, nutmeg and salt.
- Knead slightly, then roll out dough on a floured surface to fit the size of your pie pan. (Crust will be thick)
- Place dough in pie pan and form it up the sides.
- Prick the bottom of the pie crust slightly with a forkfork.
- For filling, bring 2/3 cup milk to a boil.
- In a small bowl, combine 1/3 cup cold milk, beaten eggs, flour, sugar and salt.
- Slowly add the milk and egg mixture to the boiling milk and cook until thick.
- Remove from heat and add vanilla.
- Pour custard into crust and bake in a pre-heated oven at 400°F until brown.
The custard tasted great...although the recipe only made enough to fill the pie crust half way.
First time I see a recipe like my grandmothers. They were both from along Bayou Lafourche, one upper from Labadieville and the other lower in Larose. You are right on with this recipe. One lil tip on how we do our pie. Leave the crust hanging over the edge and trim edge with a kinfe, lay your lattice, then fold over inward the crust over the custard and crimp (squeeze) the extra puckers about every inch. Not may people use nutmeg and add evaporated milk or condensed milk. This is the old fashioned way. With that nutmeg in it, no one can resist. Just don't make the mistake of making them as gifts if you don't want to make several batches every holiday!!!
This review is for the custard filling only as I did not make the crust. I used Marie's Easy As Pie No Roll Crust instead. With these 2 recipes combined, making this pie was fast and easy, and delicious. 2/3 cup of milk boils really quickly, so I would suggest getting the flour mixture ready first. I will be making this again and again. Thank you for a new family favorite.