Custard Pie

My Grandmother Zinke liked to bake.  Some of her favorites were caramel rolls and custard pie.  Most of her recipes that she made my memory and didn’t necessarily use a measuring cup.  She used her eyes as to what was the right amount.  This Custard Pie recipe is very similar to what my Grandmother Zinke made and would like it to be the first recipe that I share.

Custard Pie

  • 3 eggs
  • 3/4 cup sugar
  • 1/2 cup flour
  • 1 tsp vanilla
  • 2 cups milk
  • 1/2 tsp nutmeg
  • 1 cup coconut (optional. I usually leave it out because I have a brother who has a severe dislike for coconut)
  • pinch salt (small)

Mix eggs, sugar, vanilla, and milk. Blend well; add flour, nutmeg, and salt. Beat with electric mixer at high speed for about one minute.  Blend in coconut (if wanted). Pour into a 9 inch glass pie pan. Bake at 325° for 45 minutes or until an inserted knife comes out clean and edges are browned.

(Special note: I find that 45 minutes not long enough for my stove so I end up having to put it in for another 15 to 20 minutes.)

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