Egg Custard Pie
By: Suzanne Burnette
Updated: October 20, 2011
Red Ribbon Winner (2nd place, $75 prize) in First Lady's Pie Contest October 20, 2011 at Arkansas State Fair.
Baker is Carolyn Wynn of Star City.
4 eggs
1 can Eagle Brand Milk
2 cups boiling water
Salt to taste
Vanilla to taste (I use coconut flavoring)
Nutmeg to taste (I sprinkle on top)
Mix well. Bake at 450 degrees for 10 minutes. Reduce heat to 300 degrees and bake until firm (about 30 minutes).
Pie Crust:
2 cups flour
3/4 cup shortening
1 teaspoon salt
1/2 cup boiling water
Mix all at low speed for one minute. Pour on floured board and roll out crust. Bake at 450 degrees
until brown. Makes 2 crusts.
Baker is Carolyn Wynn of Star City.
4 eggs
1 can Eagle Brand Milk
2 cups boiling water
Salt to taste
Vanilla to taste (I use coconut flavoring)
Nutmeg to taste (I sprinkle on top)
Mix well. Bake at 450 degrees for 10 minutes. Reduce heat to 300 degrees and bake until firm (about 30 minutes).
Pie Crust:
2 cups flour
3/4 cup shortening
1 teaspoon salt
1/2 cup boiling water
Mix all at low speed for one minute. Pour on floured board and roll out crust. Bake at 450 degrees
until brown. Makes 2 crusts.
