Wednesday, August 31, 2011

It doesn't get much easier than this ...

or more delicious, for that matter.  My Mother's Egg Custard Pie from her favorites book is also one of my favorites and it's been years and years since I've made this recipe.  A few simple ingredients, one bowl, one whisk, a pie plate and you're all set.

Egg Custard Pie 

3 eggs, well beaten
3 tablespoons flour
3 tablespoons butter, melted
1 cup sugar
1 can (12 ounces) evaporated milk
1 1/2 teaspoons vanilla flavoring

Whisk together all ingredients in the order listed.  Pour into a greased and floured glass pie plate.  No crust is needed because it makes its own crust as it bakes.  

Bake at 350 degrees for 30-35 minutes.

The pie will be rather poufy when you first take it from the oven but will settle quickly.  Once cool, it slices easily.  Almost too easy according to my sister ... seems that whenever she made this pie every time she walked by she would slice off a sliver, then another sliver, then another.  So, maybe instead of a pie it could be considered a finger food.

Incredibly simple, incredibly good and apparently will disappear incredibly fast!  See?  It's already started ...

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