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November 1999 Issue
Thanksgiving Sweets
by Royce Smith
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Scott's Egg Custard Pie

  • 9 inch pie crust
  • 5 large eggs
  • 3 large egg yolks
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon mace
  • 1/2 teaspoon ground nutmeg
  • 2 cups evaporated milk
Preheat oven to 350 degrees.

In a large bowl, beat whisk together eggs, egg yolks, sugar, vanilla, mace, and nutmeg.

In a small saucepan, bring to a simmer evaporated milk. Gently whisking all the while, gradually add the warm milk to the egg mixture.

Pour mixture into pie shell.

Bake for thirty to forty five minutes or until the center of the custard seems set or almost like gelatin.

  • Yields: 8 servings
  • Preparation Time: 1 hour

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