Southern Egg Pie
Pie, also known a an Egg Custard Pie, was adapted from a recipe by Texas Panhandle housewife Mrs J. W. Criner, as it appeared in a vintage community cookbook.
Whatcha Need:
- 1 frozen 9-inch deep-dish pie shell, thawed, unbaked
- 3/4 cup granulated sugar
- 1 Tablespoon all-purpose flour
- 2-1/2 cups milk
- 4 large eggs, lightly beaten
- 2 egg yolks (save whites for another use)
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground nutmeg, + extra for garnish
Whatcha Do:
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Preheat oven to 350ºF.
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In a large mixing bowl, blend together sugar and flour.
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Add milk, eggs, and egg yolks, and whisk until well mixed; fold in vanilla and nutmeg.
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When all ingredients are well blended, pour into unbaked pie shell, and bake for 45 to 55 minutes or until pie jiggles ever so slightly and the top golden. Dust lightly with additional nutmeg. Cool for 30 minutes before serving.
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Enjoy with a dollop of whipped cream and a few berries on the side. This pie will serve 6 - 8 people.
