My great grandmother was a wizard in the kitchen. I remember when I was little, I would jump off the school bus, and instead of walking to the house, I would run for great grannies because she would always have something good cooking on the stove. I can still remember the aromatic smells that would assail my senses as soon as I stepped through her door. I can feel the nostalgia wash over me as I sit here reminiscing. Great Granny Opal was a pint-sizes lady, barely four foot ten, but the love and pride she had for her family made her seem so much taller.
One of my favorite desserts she would make was her Old Fashioned Egg Custard Pie. I would only get it two times a year; Thanksgiving and Christmas, and every year I could hardly wait. The recipe was finally passed down to me about twenty years ago when I graduated high school, and it has been my duty to carry the tradition of making the Egg Custard Pie for our holiday meals.
Now, Egg Custard Pie isn’t the prettiest pie out there, but I promise you it will more than make up for it in flavor. The first thing you need is a deep-dish pie crust. Deep dish is a must because the filling will expand when cooking, and custard pie runoff in your oven is a disaster (speaking from experience, not fun to clean).
STEP ONE: Break three eggs into your bowl and whisk gently.
STEP TWO: Add sugar and mix until combined. My kids always hate this part because they say it looks gross. I have to agree with them, but the end results are worth it.
STEP THREE: Add milk, flour, salt, and nutmeg. Beat the mixture well. The amount of nutmeg you use depends on taste. I tend to use more than a pinch, but I love the flavor.
STEP FOUR: Pour in unbaked pie shell. Bake at 450 degrees for 10 minutes. Reduce heat to 325 degrees and bake 45 minutes or until pie is just a little jiggly. Let rest in the refrigerator until pie is firm.