Egg Custard Pie

Here is an old, old recipe that makes just about the best basic pie around. Before the advent of the cheese cake, variations of this pie was always at the Sunday table and made for special occasions.

Egg Custard Pie

3 eggs or 6 egg yokes (If you use just the yokes, save the egg whites for whipping into a meringue)
1/3 cup of sugar
1/4 tsp salt
2 cups of milk ( I use one can of evaporated and one can of water)
1/2 tsp vanilla extract

Lightly beat eggs, milk, sugar, salt, and vanilla together (mix on medium for 2-3 minutes) or until the eggs start frothing. Pour into pie plate (I use purchased) and bake at 425 for 15 minutes then reduce heat to 350 and bake until custard is firm.

If you want to add meringue - beat 3 egg whites, 3/4 cup of sugar, and 1/4 tsp of cream of tartar until egg whites are stiff. Pour onto pie and bake at 350 until meringue browns lightly.

This is a really easy pie and doesn't tie you to the kitchen all day! Delicious to boot!

ADD ON:

Add cinnamon or nutmeg a different taste. Some substitute buttermilk for a firmer consistency and slightly different flavor.