Back during Thanksgiving my son casually mentioned he wished someone would make him an egg custard. I vaguely remembered he liked the egg custard pie at Morrison’s Cafeteria (a local restaurant – now closed) when he was little. There’s not a whole lot of things he asks for that I can do for him….he usually just goes out and buys whatever he wants so his simple request was something I was happy to do for him.
I began searching on line for an old fashioned egg custard…one that didn’t take a lot of ingredients and didn’t take a lot of time to prepare. I didn’t want one too “egg-y” but wanted to achieve that “just right” egg custard taste I remembered from the Morrison’s pie. I found one on line that is a winner and today I’d like to share it with you.
This looks almost identical to mine….I made one last night and would love to show it to you but thanks to hubby, there is only one slice left!
Old Fashion Egg Custard Pie
- 1/4 c. butter, softened
- 2/3 c. sugar
- 2 eggs
- 3 tbsp. flour
- 3/4 c. evaporated milk
- 1/4 c. water
- 1 tsp. vanilla
- 1 unbaked pie shell
Cream butter, gradually add sugar, beating well. Add eggs and flour. Mix well. Stir in milk and water and vanilla. Pour into pie shell. Bake 20 minutes at 400 degrees then reduce heat to 300 degrees for 15 minutes. Cool in refrigerator before cutting.
One thing I do when I bake pies is cover the rim of the crust with tin foil so it doesn’t burn or get too “done”….other than that I follow this recipe to the letter and it turns out perfect!
My recipe came from here
When I made this for my son and took it up to the lake for our family Christmas, he was so excited! Of course, all the men wanted “just a taste” but I told everyone it was for “baby Shane” (my pet name for my 37 year old son….yeah, crazy but he IS still my baby).
I think if you try this recipe you will love it just as much as we do.