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Grandma's Egg Custard Pie
January 30, 2006

This pie came out perfect! Silky, perfect custard! However, I read some reviews from others who seemed to have problems. No spongy texture if you add the scalded milk VERY slowly while whisking constantly. Also to prevent custard from going under shell, be sure and poke holes w/fork all over the shell including the sides FIRST to prevent bubbling. That would be for any pie recipe.

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