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Egg Custard Pie Ingredients: ¾ stick margarine 2½ cups milk 6 large eggs, well-beaten 1½ cups sugar 1 tablespoon vanilla 10-inch unbaked pie shell Directions: Melt margarine in milk over

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Egg Custard Pie Ingredients: ¾ stick margarine 2½ cups milk 6 large eggs, well-beaten 1½ cups sugar 1 tablespoon vanilla 10-inch unbaked pie shell Directions: Melt margarine in milk over

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Egg Custard Pie Ingredients: ¾ stick margarine 2½ cups milk 6 large eggs, well-beaten 1½ cups sugar 1 tablespoon vanilla 10-inch unbaked pie shell Directions: Melt margarine in milk over

Egg Custard Pie

Egg Custard Pie

Ingredients:

  • ¾ stick margarine
  • 2½ cups milk
  • 6 large eggs, well-beaten
  • 1½ cups sugar
  • 1 tablespoon vanilla
  • 10-inch unbaked pie shell

Directions:

Melt margarine in milk over low heat. Add beaten eggs to sugar; stir in vanilla. Turn sugar mixture into milk mixture. Blend well over low heat. Turn custard into pie shell. Bake at 375º for 20 minutes, or until custard is set.

This article and recipes by Edie Low first appeared in the March 1992 issue of The State.

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This story was published on Jul 01, 2011

Our State Staff

Our State Staff

Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.