Egg Custard Recipe makes an elegant, yet simple old fashioned recipe made with milk, eggs, sugar, vanilla and other flavorings and baked in a Flaky Pie Crust.
This recipe was given to me by Mama when she worked in a cafeteria in the 1960s and 1970s.
She would make three of these each day and they would be the first pies to disappear.
Customers loved them!
Somehow, through the years, this custard has taken a back seat to sweeter puddings and pies.
What a loss!
Team this dessert with antioxidant rich fresh, frozen, or canned fruits and enjoy a delicious, healthy dessert from the past.
Beat eggs for 2 minutes.
Fold in sugar, salt and flavorings.
Beat 2 more minutes.
Stir in milk slowly and beat on low speed until all is mixed well.
Carefully pour into pie crust.
In a small cup or bowl mix together the 1 tablespoonful of sugar and nutmeg.
Sprinkle on top of the pie.
Place in a preheated 450 F. oven being careful not to let filling spill over.
The pan will be full.
Bake 10 minutes.
Reduce heat to 400 F. and bake 40-45 more minutes or until crust is golden brown and the center of pie is firm when inserted with the tip of a knife.
The center will be a little jiggly because of it's delicacy, but not moist.
It firms up on cooling.
Remove from the oven and cool on a rack.
May be served warm or chilled in the refrigerator before serving.
pie is awesome served with ice cream or topped with a dollop of Homemade Whipped Cream or thawed
frozen whipped cream and fresh or thawed frozen fruits.
Many families love eating this with fresh or frozen blueberries and Strawberries.
In stand mixing bowl, beat egg whites and cream of tarter about 1 minute until frothy.
Beat in 1/4 cup sugar gradually, on medium speed until stiff, but not dry.
Do Not Over Beat!
Transfer beaten egg whites to a medium size bowl and set aside.
Beat egg yolks slightly in mixing bowl.
Stir together the rest of granulated sugar, flour and salt.
Stir into egg yolks.
Add melted butter, evaporated, milk, lemon juice and lemon zest.
Stir in food coloring, if using.
Lightly fold in lemon mixture into meringue, just until mixed well.
Pour mixture into Flaky Pie Crust.
Put into a preheated oven 400F. and bake 10 minutes.
Reduce heat to 350F. and bake 20-25 minutes longer or until Lemon Egg Custard Pie tests done in center.
When done, cool on rack.