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“Perfect” Egg Custard Pie

January 26, 2015

When choosing this recipe, we had high expectations that we would indeed have the “perfect” pie.  In taking the pie out of the oven, we quickly saw from the looks of the dark brown edges of the pie crust that we may have left it in the oven for a minute or two too long which burst our bubble. No longer was our pie “perfect.” In fact, our first instinct was to not blog about it; but after one taste of the pie, we concluded that just because it didn’t appear to turn out perfectly, did not mean it had no worth or value.  This pie actually turned out to be very tasty.  The pie crust, even though browner than desired, actually tasted fine.  We have another recipe we want to try for an egg custard pie.  If it tastes just as good as this one, we will blog about it, too, and let you know which one we think is best.  This is Kevin’s version from the cookbook, Recipes and Remembrances: 81 Year Commemorative Collection from Woden United Pentecostal Church. This recipe is brought to you by Kevin’s Crew/Backers.

3 eggs beaten until foamy

3/4 c. sugar

1/2 tsp. salt

2 c. whole milk

1 tsp. vanilla

ground nutmeg

1 Pillsbury pie crust shell

Mix and pour into unbaked pie crust.  Sprinkle with nutmeg.  Bake at 425 degrees for 25 minutes.  (BE SURE AND KEEP AN EYE ON THE PIE AFTER 20 MINUTES.  REMOVE BEFORE PIE CRUST OVER BAKES!)

IMG_3631 IMG_3632

From → Pies

One Comment
  1. I’m going to make this for Matt and Glenn this week. It is one of their favorites.

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