Custard Pie

Ingredients

• 3 eggs
• 1 teaspoon vanilla
• 3/4 cup sugar
• 4 teaspoon salt
• 2 cups milk scalded

Method

1. 1

   Beat eggs slightly, add sugar, salt and scalded milk slowly.

2. 2

   Line pie plate with plain or rich pastry and pour in custard.

3. 3

   Bake in moderate oven at 325 degrees for 25 to 30 minutes.

4. 4

   Custard is done when a knife inserted in center comes out clean.

Nutrition per serving

As published

This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 15. The excerpt below is the record exactly as published.

CUSTARD PIE 4 eggs beaten separately 2 tablespoons confectioners sugar 2 cup granulated sugar 1 teaspoon vanilla 2 cups milk Rich pastry 1 large teaspoon butter Line a deep pie plate with rich pastry. Beat egg yolks lightly, add the % cup sugar. Scald milk, add butter, and pour over egg mixture. Add vanilla and cool. Pour mixture into crust and bake in 400 degree oven to prevent crust from becoming soggy. When crust has browned turn heat off and allow pie to remain in oven for 30 minutes. Beat egg whites stiffly with pinch of salt and 4 tablespoons confectioners sugar. Spread meringue over pie and brown in slow (325 degrees) oven. Mrs. Kate Shell, Newton, N. C. CHERRY CREAM PIE Melt two tablespoons butter. Blend in mixture of 1 cup sugar, % cup corn starch, 4 teaspoon salt. Stir in 1 cup Pet milk, diluted with 1 cup of water. Cook over boiling water 20 minutes, stirring frequent- ly. Remove from heat and stir into a slightly beaten egg yolk. Return to heat and cook 2 minutes longer. Add 2% teaspoons vanilla. Cool. Drain well a No. 2 can pitted cherries. Put in bottom of baked pastry and cover with cooled custard. Beat 2 egg whites (not dry.) Beat in gradually % cup sugar. Spread on top of pie. Bake in slow oven (300) 15 minutes, or until brown. Mattie Thomason CHERRY COBBLER 2 cup flour 1 egg 2 teaspoons baking powder 1 pint canned cherries % teaspoon salt 1 tablespoon quick tapioca % cup sugar 3 tablespoons shortening 1/3 cup milk Sift flour before measuring, then sift with baking powder, salt, and sugar. Blend in shortening, add milk to beaten egg. Stir in dry in- gredients ,mix well. Rub baking dish with shortening, pour in cherries, drop batter in six mounds on top. Bake in moderate oven. Mrs. J. D. Thomason CUSTARD PIE 3 eggs 1 teaspoon vanilla 3/4 cup sugar 4 teaspoon salt 2 cups milk scalded

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