S & W CAFETERIA EGG CUSTARD PIE
This recipe was originally published in the Charlotte Observer sometime in the 1960s. I recently found it going through some of my Mother's recipe clippings and knew I had to make it again, as much for the memories as the taste of this great southern tradition. I lost my Mother in 2002, but going to the S&W in Asheville on Saturdays for lunch with my parents will always remain a special memory for me. Mother, without fail, had the Egg Custard Pie as it was one of the very few desserts she actually enjoyed.
Provided by Gibson Girl
Categories < 60 Mins
Time 40m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar, butter and salt, add eggs and mix well on low speed of your mixer or with a whisk, beat in milk, nutmeg and vanilla until smooth.
- Pour into unbaked pie crust.
- Bake at 425 - 30- 40 minutes or until the edges are set and the middle is still jiggly.
- Remove from oven and cool at room temperature.
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