“This is the 1999 American Pie Council’s National Pie Championship’s first place winner in the Custard Pie Category.”

I have been looking for this recipe for a long time. I followed the recipe exactly except I didn’t scald the milk. (With modern pasteurization bacteria and enzymes are already destroyed so scalding is no longer necessary. Also it reduces the chances of cooking the egg as the ingredients are mixed). It was a very easy recipe to make. I just threw everything in the bowl used a mixer for about 1 minute poured it in the pie shell and popped it in the oven. Only one problem I can never get more than one slice before it’s all gone. Every person who tastes this pie wants the recipe and says it’s the best they have ever eaten. Even the people who proclaimed they really didn’t care for egg custard pie changed their tunes rather quickly after the first bite. Thanks for this one!!!This is the first Homemade Custard Pie I’ve ever made. It was glorious! The custard filling was smooth light and delicious.I love making recipes that I’ve never made before at the ripe

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