This is one of my favorite pies… my mom’s Egg Custard Pie. To make the coconut version (the best), omit the nutmeg and replace it with 1 cup of coconut. What a treat!

Ingredients

  • 4 eggs
  • 2/3 cup sugar
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
    (for Coconut Custard Pie, replace nutmeg with 1 cup shredded coconut)
  • 2 2/3 cup hot milk

Directions

  1. Beat eggs slightly, then beat in rest of ingredients.
  2. Pour into pastry crust.
  3. Bake 15 minutes at 450 degrees.
  4. Then reduce heat to 350 degrees and bake 10 – 15 minutes more, just until a knife inserted 1 inch from the edge comes out clean.
    (Can also be baked at 425 degrees for entire 30 minutes).

**Baking too long will make the custard watery

 

 Pie Crust Recipe

Ingredients

  • 3 cups flour
  • 1/2 tsp salt
  • 1 cup margarine
  • 1 egg
  • 1 tsp vinegar
  • 4-5 tbsp cold water

Directions

  1. Use a mixer to blend the flour, salt and margarine.
  2. Keep mixing and gradually add the egg, vinegar and cold water.
  3. Let stand ten minutes.
  4. Roll out the dough on a floured surface.
  5. Set the rolled out dough over the pie tin and trim off any excess.

The dough can be wrapped in plastic wrap and frozen or stored in the refrigerator for up to three weeks.

 

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