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Grandma's Egg Custard Pie
July 07, 2003

This pie brought back memories of my childhood! I cheated and used a frozen pie crust, the egg white (used the extra yolk in the mix) kept the crust from getting 'gummy' but next time (and there WILL be a next time) I will bake it a little first. I covered the pie edges with foil just in case. I had left over heavy cream so substituted 1/2 cup of that for some of the milk. Add the scalded milk very, very slowly to your egg mixture or otherwise the eggs cook and scramble, and that's why it will taste 'eggy.' I had no problems with water pooling in pie pan - maybe those people had condensation issues, so make sure your pie is cool before placing in fridge. The custard is delicious - it tastes almost like vanilla creme brulee! Thanks for the great recipe!

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