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
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.print it