RICH EGG CUSTARD PIE...A SOUTHERN TRADITON!

A snowy weekend in New England and

a sunny Spring day in Texas...

decorating for Spring!

 

 

This was one of those delicious weekends where we had the children for the weekend. We spent the day shopping for spring and Easter items at Hobby Lobby and relaxed over dinner, talking about the weddings last year. It's always fun to go back and look at pictures and think about how much fun we had at both the ranch wedding and the beach wedding. Jenn and I could have spent hours lingering over all the decor at Hobby Lobby and each of us bought a few items we could not resist. I Iove the block letters spelling out Spring....happy colors and the perfect little accent for the mantle. My collection of Easter bunnies keeps growing and these two little guys are my newest additions. Just makes me happy to look at them! Sunday evening is coming around and tonight, we are having a light dinner and an old-fashioned egg custard pie. It was Mother's favorite and is such a comfort loving dessert!

 

 

RICH EGG CUSTARD PIE

4 eggs                                           

1 cup  sugar    

2 tablespoons flour                                                

2 tablespoons butter, melted                                                    

1 cup whole milk                                                    

2/3 cup evaporated milk  

2 tablespoons vanilla extract                                                   

1/2 teaspoon ground nutmeg                                                    

1 prepared 8- inch pie crust                                                                     

 Preheat oven to 350 degrees F.In a medium mixing bowl, beat eggs for approximately 2 minutes. Gradually add sugar, flour, butter, milk, evaporated milk, and vanilla extract. Mix well, then pour mixture into pastry shell. Bake in preheated oven for 45 to 60 minutes, until top is light brown. Sprinkle with ground nutmeg. Serve warm or at room temperature.