Custard Pie

Ingredients

• 4 eggs
• 2 cups milk
• 1 tsp. vanilla
• 1/4 cup butter
• 1 cup sugar

Method

1. 1

   Beat eggs, add sugar, then scalded milk and melted butter.

2. 2

   Pour into unbaked crust and bake until set.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 34. The excerpt below is the record exactly as published.

Custard Pie 1/^ cups flour ]/2 cup shortening Salt 3 tablespoons water Blend shortening and flour, then add water and mix. This makes the amount necessary for a 2 crust pie. Filling : 1 egg well beaten Soak 1% cups seedless raisins }i cup sugar in a little boiling water 1 cup milk Mix together and add raisins after draining off the water. Place this filling in the crust and put on the top crust. Bake in a slow oven until custard has thickened. — Mrs. Logan B. Rudrauff. Boston Cream Pie One-third cup butter \yA cup flour 1 cup sugar 2 teaspoon baking powder 1 cup milk 2 eggs Mix 1 cup sugar, One-third cup flour and yolks, of 2 eggs. Stir in 2x/2 cups hot milk. Cook in double until thick. Flav- or. Bake cake in two pans. Put filling between and cover with meringue made with 2 eggs whites and 1 tablespoon sug- ar, brown in oven. — Mrs. Wm. Wahrenberger. —82— Thursday Club Delicacies Pies Graham Cracker Pie 1 lb. graham crackers 2 cups applesauce (rolled) 1 cup crushed pineapple. l4 lb. butter Mix and put in crust Mix well and line a pie tin with the mixture Sprinkle the remainder of the crumbs over the top and add a few chopped walnuts, cinnamon and a little sugar. Serve with whipped cream. — Mrs. L. B. Smedley. Carmel Pie 3 eggs ]/2 cup melted butter 1 cup milk 1 cup plum preserves or any 2 cups sugar tart fruit 4 tablespoons flour mixed in sugar Cook in double boiler until thick, put in a baked crust and add meringue. — Mrs. Chester Kirkpatrick. Lemon Pie Supreme Add p:nch of salt to the yolks of 3 eggs and beat, add two tbsp. of cold water and ^2 cup sugar and beat well. Add a little rind and juice of one lemon. Put into double boiler and stir until the consistency of honey. Beat whites of eggs and 1 tbsp. of cold water until stiff, then add x/% cup of sugar and beat again. Stir this into Yz cup of sugar and beat again. Put this into the hot egg yolk mixture. Put in baked pie crust and brown. — Mrs. Alan L. Houser. Butter Scotch Pie 1 cup brown sugar 2 egg yolks 1^2 tbsp. flour 1 cup milk \l/2 tbsp. butter Scald milk, beat sugar and eggs to a cream, add milk to eggs, mix butter and flour. Then pour custard over mixture. Cook until thick. Use egg whites for meringue. — Mrs. D. W . V anas en. —83— Pies Thursday Club Delicacies Custard Pie 4 eggs 2 cups milk 1 tsp. vanilla

Cook this with the app: pantry check, scaling, and the assistant.