The very first thing that I made when our chickens started laying was an egg custard pie. I had been planning since they were chicks exactly what their first eggs would be used for, and believe me that pie was every bit as delicious as I had imagined it would be.
This is my grandmother’s recipe with a few changes that I’ve made to it over the years.
3/4 c granulated sugar
2 1/2 c scalded milk
1 tsp vanilla extract
1/4 tsp ground cinnamon
1/4 tsp + ground nutmeg (1/4 tsp goes in the pie, then more is later sprinkled on top of the pie)
Pinch of salt
Butter, to dot on top of the pie
1) Preheat the oven to 400F degrees. Mix the eggs and sugar together until light and fluffy. Then add in the salt, cinnamon, 1/4 tsp nutmeg, and vanilla extract, mixing well.
|Just after the milk was added.|
2) Slowly add the scalded milk while stirring the mixture.
|Just before going into the oven.|
3) Pour the mixture into a prepared pie shell. Sprinkle with nutmeg and dot with butter. Brush the edges of the crust with an egg wash and sprinkle a little sugar on it.
4) Bake the pie for about 40 minutes or until an inserted knife comes out clean; if the crust begins to brown too much during the baking process cover it with aluminum foil or a pie crust shield. Then, allow the pie to cool down and set up before serving.