Thursday, June 5, 2014

Egg Custard Pie (makes its own crust)

This is a recipe from Mammy (Austin’s grandmother).  I love this recipe because there’s no crust to make!  It sort of makes its own crust.  I also love that it’s so easy and I usually have everything on hand for it. 

If you have high quality vanilla that you save for special occasions, this is one time you want to use it.  In some recipes you can’t really taste the vanilla but in this one you can!

This is good warm or cold.  You can make individual pies in custard dishes.  You can make one deep dish pie.  You can make two thinner pies.  You can serve it alone (which is what I do) or you can add some berries and/or whipped cream to it.

Beat these items together with a whisk:

4 eggs, beaten well

1 ¾ cups sugar

½ cup self-rising flour (or ¾ teaspoon baking powder and ¼ teaspoon salt added to ½ cup plain flour)


2 cups milk

1 stick butter or margarine, melted

1 ½ teaspoon vanilla

Beat well.  Pour into greased deep dish pie pan.  Bake at 350 for 45 minutes or until set.  It will brown on top but that’s okay.

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