Egg Custard Pie


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


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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