April 9, 2008

• Hey, friends,
  How are y'all?
  For some reason, I'm thinking about egg custard pie.
   My grandmother's wonderful cook, Mary Kate Joiner, back in Mississippi when I was a child, used to make the most wonderful custard pie. There are millions of recipes out there on the internet. I tried one I found in a Fannie Flagg cookbook over the weekend, and it just wasn't it. Called for canned evaporated milk. Yuck.
  What I'm looking for is a recipe like Mary Joiner's, which I'm pretty sure had only milk, eggs, sugar, vanilla, maybe a pinch of salt, and was sprinkled with nutmeg on top. It also might have had a little butter. It was brown on top, and the inside was creamy and perfect, pale creamy yellow, just liked flan or the custard in a creme brulee. DELICIOUS! Comfort food to the nth degree.
  Do any of you  have a recipe like that?

  
  

  
  Edit: My friend Jane here in town just e-mailed me this recipe that was, ironically, in the Arkansas Democrat-Gazette's food section today. It's a recipe from Frankie's Cafeteria in Little Rock - it sounds exactly like what I'm looking for...can't wait to try it . I'll let y'all know. And if you try it, please report!
  
  

  EGG CUSTARD PIE (Like Frankie's Cafeteria in Little Rock)
  

  2 T butter

  1 cup sugar, less 3 T

  dash salt

  6 eggs

  1 pint PLUS 2 T milk

  1 unbaked pie shell

  nutmeg

   

  In a large mixing bowl, beat together the butter,
  sugar and salt. add 3 of the eggs; beat 2 min at medium speed of mixer or by
  hand. Add remaining 3 eggs and beat 2 min more. Add milk and mix well. Pour into
  pie shell and sprinkle with nutmeg to taste. Bake 10 min at 400 degrees. Reduce
  heat to 300 and bake 25 min more or until mixture is set.

   

  
  

  
  

  
  

  • 6:49 pm
  • 8 Comments