Custard Pie

6 eggs
1 cup sugar
1/4 teaspoon nutmeg
3 cups hot milk
1 teaspoon vanilla

2 deep dish pie crust

Mix eggs, sugar, nutmeg, and vanilla with a mixer or a whisp. Heat milk but be careful to not scald. Add milk into other mixture.(It is not necessary to heat the milk but it blends all ingredients together better.) Take the pie crust and bake to a very light golden color to just cook a little. I usually keep pie crust in oven andĀ  pour the mixture into the crust. Make sure pies are placed in the oven far enough back that when you get mixture into crust you do not have to move the crust. Slowly push the rack back into the oven and shut theĀ  door. Cook at 350 degrees for 30 minutes or longer. Sometimes I have to turn temperature to 325 degrees and let cook slower. Check the pies to see if done by moving them a little to see if they look like jello would in a container to eat. Then remove and place on a rack to cool. This was a recipe of my grandmother Bowman but she didn’t use pie crust. She would butter an oven glass dish and pour mixture into it and cook. I can remember it on the table in the kitchen after she had cooked it. I don’t remember her using a crust. She would place in the refrigerator after we had what we wanted. There will be many more recipes mentioned on this site

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