When we first posted this, we learned that this pie was a nostalgic favorite for many of our Facebook followers.  Apparently many southern moms incorporated egg custard pie into their repertoire of family recipes along with Nana and her mother.  As a child, Grandma Jane often fixed this pie for Nana’s dad, and it happens to be Nana’s favorite as well.  It is no surprise that Nana now treats us to this delightful dish.

Don’t forget than any time you need a delicious pie crust recipe, Nana has shared her recipe that she has refined over the years.  She has also shared two other delicious southern treats: pecan pie and apple pie.

 

Ingredients
  • 1 cup heavy cream
  • 1 cup milk
  • 1 cup sugar
  • 4 eggs
  • ¼ teaspoon salt
  • ½ teaspoon vanilla
  • ¼ teaspoon almond extract
  • ¼ teaspoon nutmeg

 

Instructions
  • Blind bake a 9-inch pie shell by baking it for 15 minutes at 350 degrees Fahrenheit. To keep the crust from bubbling, place pie weights on the crust before baking, or Nana lines the pie crust with parchment paper then evenly spreads old pinto beans on it.
  • Scald heavy cream and milk by warming in a saucepan.
  • Mix sugar and eggs slightly.
  • Gradually add scalded milk and cream to sugar and egg mixture.
  • Whisk in salt, vanilla, and almond extract.
  • Pour mixture into the blind baked pie shell. (If there is extra custard, pour it into ramekins and bake until the egg mixture is set.)
  • Sprinkle the top of the egg custard with nutmeg.
  • Bake at 350 degrees Fahrenheit for 50-55 minutes or until egg mixture is set.