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Old 01-18-2005, 06:46 PM   #1
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Egg Custard Pie

Egg Custard Pie

2 c. milk
4 eggs
1 c. sugar
1/2 c. flour
1/2 c. soft margarine
1 c. coconut flakes
2 tsp. vanilla
nutmeg for topping

Preheat oven to 350 degrees.
Put all ingredients (except nutmeg) into blender till well mixed.
Pour into empty 10" pie plate. Sprinkle with nutmeg.
Bake 45 minutes.

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Old 01-18-2005, 10:13 PM   #2
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Oh yum! Brings back memories - my dad would always make an egg custard with the leftover pie dough from another pie that he was making (usually rhubarb or apple). His filling was a bit different - I might like it though with the coconut.

Dad's Egg Custard Pie
2 Whole eggs
3 Egg yolks
1 c Sugar
1 c Whole milk
1/2 c Half and half
1 tb Vanilla

**Be sure all the ingredients are at room temperature.
Preheat oven to 350F
1.Beat whole eggs at low speed with egg yolks well until creamy, but do not over beat.
2.Beat in the sugar, then milk, then half and half, and vanilla. Let mixture rest 10-15 minutes.
3.Skim foam from mixture. Pour into a prepared pie crust and sprinkle with nutmeg.
4.Bake for 40-50 minutes or until center is just set but still jiggly. Cool on a wire rack.
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Old 01-19-2005, 11:54 AM   #3
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oooooooooooohhhhhhhhh! half & half!
I love when a recipe calls for it, 'cause then I use up the rest in my coffee instead of using 1% milk!
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Old 01-19-2005, 01:35 PM   #4
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Old 01-21-2005, 09:29 PM   #5
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This recipe is over 100 years old--an old family favorite. Enjoy!


Egg Custard Pie


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large eggs
1 1/2 cups sugar
2 teaspoons vanilla
3 cups milk
6 teaspoons butter
freshly grated nutmeg
1 or 2 pastry shells -- See Note

Put milk and butter in pan and bring to boiling point. Beat eggs, sift sugar and add to eggs. Do not skip sifting! Add vanilla and stir into scalded milk. Line large 12" pie pan with pie dough (or 2 small pans), brush crusts with unbeaten egg white. Pour mixture in, grate nutmeg on tops liberally. Bake at 475 for 10 minutes; reduce heat to 350 and cook until knife inserted in center comes out clean.

- - - - - - - - - - - - - - - - - - -

Serving Ideas : Serve warm, room temperature or chilled.

NOTES : Needs a 12" pie crust or 2 smaller deep dish crusts
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