S & W Cafeteria Egg Custard Pie

Submitted by Gibson Girl

"This recipe was originally published in the Charlotte Observer sometime in the 1960s. I recently found it going through some of my Mother's recipe clippings and knew I had to make it again, as much for the memories as the taste of this great southern tradition. I lost my Mother in 2002, but going to the S&W in Asheville on Saturdays for lunch with my parents will always remain a special memory for me. Mother, without fail, had the Egg Custard Pie as it was one of the very few desserts she actually enjoyed."

 

• Ready In: 40mins
• Ingredients: 8
• Yields: 1 pie
• Serves: 6-8

ingredients

• 1 1⁄4 cups sugar
• 2 tablespoons melted butter
• 1⁄2 teaspoon salt
• 4 large eggs
• 2 cups whole milk
• 1 teaspoon vanilla
• 1⁄2 teaspoon nutmeg (optional)
• 1 unbaked deep dish pie shell

directions

1. Combine sugar, butter and salt, add eggs and mix well on low speed of your mixer or with a whisk, beat in milk, nutmeg and vanilla until smooth.
2. Pour into unbaked pie crust.
3. Bake at 425 - 30- 40 minutes or until the edges are set and the middle is still jiggly.
4. Remove from oven and cool at room temperature.

Reviews

[rockingtacres]

Add one pkg Birds Eye frozen coconut Soooo good