Custard Pie

For our recipe this month, I’m going to give you a special family recipe that capitalizes on eggs. No, it’s not a favorite breakfast dish, but rather a favorite dessert of mine – custard pie. Whenever I make this custard pie, it reminds me of wonderful Thanksgiving and Christmas feasts with my kin. Especially on my father’s side of the family, custard pie was a must! I have always been very picky about custard pie. I never cared much for most recipes. However, this one I love! I hope you enjoy it, too.

Custard Pie
1 9-inch pie crust
4 eggs
1 cup sugar
1/4 cup brown sugar
3 1/2 cups milk
Note: I don’t use any white sugar. Instead, I just use approx. 3/4 cup brown sugar or sucanat for the total amount of sugar.

Beat the eggs and sugar until frothy. Add the milk. Pour into pie crust. Bake at 400 degrees 10 minutes. Turn down to 250 degrees. Bake 1 hour or until the center of the pie jiggles like jello instead of sloshing like liquid. You can cut the baking time in half by scalding the milk before adding it to the eggs and sugar. (Be sure you don’t overbake this pie. Custard becomes watery when it’s baked too long.)

Do you need a delicious, super easy pie crust? Try this push pastry. You mix it in your pie pan.

Pie Crust
1 cup flour
1/2 cup whole wheat flour
1 teaspoon salt
1/2 cup butter, melted
3 tablespoons milk

Mix the flour and salt together in your pie pan. Mix the butter and milk together. Add to your flour mixture. Mix it with your hands until all the flour is moist. Form into a pie crust by forming it to the pan. Flute the edge if you desire.