Egg Custard Pie
Egg Custard Pie only requires one mixing bowl and makes its own crust. This post was originally published April 20, 2011. I updated the photos and made a minor adjustment to the recipe.
- 4 eggs
- 1/2 cup self rising flour
- 2 cups half and half
- 1 1/2 cup sugar
- 1/2 cup butter melted
- 1 teaspoon vanilla flavoring
Coat a deep dish pie pan with oil or butter. You’ve got a whole stick of butter in this recipe. You can spare some.
Add eggs before you add anything else. No need to put eggs in a separate dish first and mess up that dish. You can see if you have egg shells. If you do, take them out.
Everything else goes in. I’m not so sure the butter has to be melted. I think you could dice it up and it would work just fine. I haven’t tested that out yet. Mix all ingredients together.
Pour into a pie pan. Gently tap on the counter to get rid of air bubbles. If you're using a glass pie pan and tapping on a granite counter, be vewwy, vewwy caweful.
Bake at 375 degrees for about 55 minutes. The middle of the pie will start to spit and sputter and the pie juggles but doesn’t slosh when move it. It sets better if you chill it thoroughly before slicing.