By Nita Holleman on January 10, 2003
"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.""
Serving Size: 1 (136 g)
Servings Per Recipe: 7
"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."
"This was a great egg custard. I made a double recipe and used half whole milk and half evaporated milk. I didn't completely double one of the ingredients; sugar, I used 1 1/2 cups and it was still plenty sweet. I omitted the nutmeg and used just a small amount of cinnamon. I also added a tablespoon of Vanilla Extract. I omitted step #11 from past experience I saw no need for it. I changed a few things for our taste but I am absolutely positive that the recipe would be perfect for most anyone just the way it is. ENJOY!!!"