When I was growing up my parents made Egg Custard Pie for the holidays and I wish they had made it more often!  I fell in love with it and it has become my favorite pie.  Now that I’m grown and have my own family I do make it quite often.  I’ve made a few changes to the recipe and I even had them tell me that it tastes better than the original one! The pie filling is similar to crème brulée, so if you like that, then you’ll like this pie.


Ingredients are as follows:

1 C milk
1 C half-n-half
3 eggs
1/2 C white sugar
1 tsp. vanilla
dash of salt
1 (9 inch) unbaked pie crust

Directions:

Preheat oven to 350 degrees; grease a 9 inch pie plate.

Over medium heat, scald the milk and half-n-half; set aside.

Place dough into the pie plate; pierce fork marks on the bottom; set aside.

 

Whisk the eggs, sugar, vanilla and salt together.

 

Slowly whisk the milk into the egg mixture.  (Pour slowly or the eggs will scramble!)

Mix until completely incorporated.

Pour into prepared pie crust.

Bake for 30-35 minutes; until a knife stuck in the center comes out clean.

 

Allow to cool then slice, serve and enjoy!

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