DaylilyDawn

I can not stand custard pie, UGH. My grandmother served it at Thanksgiving and Christmas and no one would eat it because she used mothballs to keep bugs out of her kitchen cabinets, the custard tasted like mothballs. I can not get past that.

BCM

Easy Egg Custard
1 deep dish pie shell--or make your own ( may use 2 of the shallow dish pie shells)
6 eggs
1 cup sugar
1 can evaporated milk
1Tbsp vanilla flavoring
nutmeg

whip eggs, turn mixer on and add one at a time while whipping them; add milk, sugar, vanilla flavoring; pour into pie shell; sprinkle nutmeg on top; bake at 350 degrees until barely shakes; remove; allow to thoroughly cool to allow smooth cutting.
Sometimes I use my blender instead of the mixer-whatever is convenient

enjoy

adamae

Grew up with custard pie. Mom used cottage cheese in hers sometimes, also Cinnamon or nutmeg on top.

jbrother

This is the recipe I remember from my Southern Granny. Sometimes, she'd add a little bourbon to hers, especially around holidays.

BCM

jbrother,
I am in the Deep South and a grandmother to two little ones. At Christmas, it is a tradition for me to make this custard for my son and now for my son's family. I will make one for myself and try the bourbon.

Mimiqwerty

These sound yummy. My grandmother made a version with raisins in the custard. No one in the family has the recipe. Does anyone have one with raisins?

TanyaL

I know you have to plump the raisins first before adding them, but I don't know how to keep them from sinking. So I guess I should have kept my thought to my self. LOL

slk350

Yummy Yummy, all these recipes make me want to make some, or maybe old fashion bread pudding ???

BCM

Raisin Custard Pie

1/2 cup sugar
3 tablespoons cornstarch
2 cups milk
3 egg yolks
1/2 cup raisins
2 teaspoons lemon juice
1 pastry shell (9 inches), baked

Directions
In a large saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in raisins and lemon juice. Pour hot filling into crust.

misseva

Don't see why not. Just cook rice & throw it in would be my advice. You could even add raisins instead of rice or both. It's basically the same recipe for bread pudding too.