GRANDMA HALLIE'S CUSTARD OR CUSTARD PIE

Grandma Hallie's Custard or Custard Pie image

Grandma Hallie was a true "Depression Cook." She was an 18 year old wife, then her baby son was born 6 weeks before the Stock Market Crash of 1929. They had to move back to the family farm just to survive. And nothing on the farm was wasted. Custard was the "old" way to use up any extra eggs and milk before there was refrigeration. Honey or molasses could be used as the sweetener back then, so no vanilla was needed, if it wasn't available. Folks "made do." This dessert was my late father's favorite. Here's to you, Dad & Grandma. I miss you every day. =^..^=

Provided by Fran Miller @TchrLdy71

Number Of Ingredients 8

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Ingredients

4 - large eggs
2 1/2 cup(s) milk
1/2 cup(s) white sugar
1 teaspoon(s) vanilla extract
1/2 teaspoon(s) salt
sprinkles - of ground nutmeg, optional
FOR OLD-FASHIONED CUSTARD PIE...
1 - marie callendar deep-dish pie crust, unbaked

Steps:

Preheat the oven to 350 degrees F.
In a medium bowl, add the eggs, milk, sugar, vanilla, and salt. Mix with an egg beater or a mixer (on low speed) until evenly blended.
Pour egg mixture into an ungreased medium casserole dish.
Sprinkle with nutmeg, if desired.
To make the water bath, set the casserole dish into a 13 x 9" pan. Carefully pour HOT water into the 13 x 9" pan, not getting ANY water into your custard! (Don't ask me how I know.) =^..^=
Continue pouring the hot water to a depth of 1 inch.
Carefully set the water bath with the casserole dish into the preheated oven.
Bake for 45 minutes, then check to see if a knife blade slipped into the center of the custard comes out pretty clean. When it does, remove everything from the oven, then the casserole dish out of the water bath to stop the cooking. DO NOT OVERBAKE!
Cool, then refrigerate the custard until ready to eat. (OK, I admit that I like mine warm.) =^..^=
OPTION: This custard can also be baked in individual ramekins. Fill 6 ramekins with the custard, place the ramekins in a 13 x 9" pan, and carefully add the 1" of HOT water. Bake at 325 degrees F (note the temp change!) for 20-30 mins., using the knife test to check for doneness.
FOR CUSTARD PIE: OK, Grandma didn't use a Marie Callendar deep-dish pie shell, but she MIGHT have since it's a great tasty product! I'm totally available for commercial work, if the MC people want to contact me. =^..^= Anyway, if you want to make a custard pie, simply make the custard as directed above, then pour it into an unbaked deep-dish pie shell. Bake at 350 degrees F for about 35-40 minutes or until the top is set when you jiggle it and it looks done. Cool, then chill before slicing.