Sweet Tooth

Back in the day, when I used to eat whatever I wanted, we had a soul food restaurant called McDonald’s Cafeteria. That was some of the best food I ever ate. One of the things I always looked for after dinner was the peach cobbler, the pound cake or the egg custard pie. Egg custard is so good and so easy to make but just not something I readily think about when I want dessert. So I decided to make one and share a bit with some of my girls coming over for a visit.

Turns out, one of them loves, loves, loves egg custard and ended up eating an entire half of pie by herself…in one sitting I might add. Since she was so fond of it, I sent another piece home with her only to find out that she ate it for breakfast the next morning. Her rationale was, “It’s eggs, right?” Wow…now that’s a sweet tooth.

Pie Crust (makes single 9 inch crust)

1 ¼ C all purpose flour
1 stick butter
½ t salt
1 t sugar
2-3 T ice water

Cut butter into small chunks. Place flour, butter, salt and sugar in food processor and pulse until crumbly. Add cold water 1 tablespoon at a time until the flour forms a ball. Remove dough from processor, cover in plastic wrap and flatten into a disk. Place in the refrigerator and chill 2 hrs to overnight. Remove from fridge and let stand at room temp 4-5 minutes, then roll into round crust. Place in pie plate, crimp edges, and fill.

Egg Custard

1 c granulated sugar
2 tbsp flour
1 tsp nutmeg
¼ tsp table salt
3 eggs
1 tsp vanilla
1 tsp rum
1 ½ c scalded milk
2 tsp butter

Preheat oven to 400. Place the pie shell into the pie dish. In a mixing bowl combine sugar, flour, nutmeg and salt. In another bowl beat eggs well. Heat the milk to just under scalding point. Add butter to milk until melted. Add the beaten eggs to the dry ingredients and mix well. Add the milk and butter, along with the flavorings. Brush crust with egg wash. Pour mixture into pie shell.

Place pan in larger baking pan or on cookie sheet. Bake at 400 degrees for 10 minutes. Reduce heat to 325 degrees and bake for 30 minutes longer until firm.


All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.