Mom's egg custard pie was a childhood favorite. Mom made this in the fall and winter for special meals. She served it for Thanksgiving, Christmas morning, and on special occasions when we needed a simple but delicious dish. After my mom's passing, my sister had this recipe—in my mom's handwriting—framed for me. Today, we sometimes embellish it with fresh fruits and powdered sugar for dessert or serve it plain for breakfast. I'm honored to share one of my food memories with you. This makes one 9" pie.
Egg Custard Pie
INGREDIENTS
- 3 eggs
- 3 Tablespoons all-purpose flour
- 1 cup sugar
- 2 Tablespoons melted butter
- 1 13 oz can evaporated milk
- 2 teaspoons vanilla
- 1/2 teaspoon fresh ground nutmeg
DIRECTIONS
- Beat eggs in a small bowl and set aside.
- Mix flour and sugar, add beaten eggs, and mix other ingredients in the order given.
- Pour into a greased and floured large (9") pie pan.
- Sprinkle with fresh nutmeg.
- Bake at 325 degrees for 30 minutes.
- Cut and serve warm with fresh berries and powdered sugar, if desired. It can be refrigerated and served cold for up to three days.