Morrisons Cafeteria Recipes Egg Custard

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S & W CAFETERIA EGG CUSTARD PIE



S & W Cafeteria Egg Custard Pie image

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

1 1/4 cups sugar
2 tablespoons melted butter
1/2 teaspoon salt
4 large eggs
2 cups whole milk
1 teaspoon vanilla
1/2 teaspoon nutmeg (optional)
1 unbaked deep dish pie shell

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.

RESTAURANT STYLE EGG CUSTARD PIE



Restaurant Style Egg Custard Pie image

Excellent Egg Custard Pie recipe that I've worked at forever to duplicate a popular restaurant's pie! I finally got it!

Provided by STEPHIKIN

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 40m

Yield 8

Number Of Ingredients 7

4 eggs
½ cup white sugar
1 pinch salt
1 teaspoon vanilla extract
2 cups whole milk
3 tablespoons butter
1 (9 inch) refrigerated pie crust

Steps:

  • Preheat oven to 425 degrees F (220 degrees C.)
  • In a large bowl, combine eggs, sugar, salt and vanilla. Mix just enough to incorporate all the ingredients. Set aside. In a medium saucepan over medium-high heat, combine milk and butter. Use a wire whisk and stir constantly until the milk begins to rise in the saucepan at a rapid boil - 5 to 8 minutes. NEVER stop stirring, or the milk will burn. Pour the hot mixture into the egg mixture, stirring as you pour.
  • Line a 9 inch pan with dough. Pour custard mixture into crust. Protect the edges of crust with a ring of aluminum foil.
  • Bake in the preheated oven for 20 minutes. Remove foil and bake for 8 to 10 minutes. Filling will appear slightly jiggly. Allow to cool.

Nutrition Facts : Calories 274.2 calories, Carbohydrate 25.8 g, Cholesterol 110.5 mg, Fat 16.3 g, Fiber 0.8 g, Protein 6.5 g, SaturatedFat 6.5 g, Sodium 207 mg, Sugar 15.5 g

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