This is a recipe I got from our dear friend Shirley for the boys. She lived up the road from us for a very long time. At least until a few years ago when she and her husband, Buddy, moved back to their home town. I really miss our dear friends and seeing them daily….sharing everything by just going a short walk to their house. I miss eating together and just enjoying each others company. Thankfully, through facebook and emails we get to catch up with each others lives and chat. It just isn’t the same as sharing Sweet Tea and looking into your friends face. Love and Miss you both Shirley and Buddy!
I made Mini Egg Custard Pies with Peaches, this recipe made 18. Below is Shirley’s recipe for her Egg Custard Pie.
Egg Custard Pie(s)
- 4 Eggs
- 1 can Evaporated Milk
- 1 can of Water using evaporated milk can to measure
- 1 tsp Vanilla
- 3/4 Cups of Sugar
- 2 Tbs of Flour (any kind will do)
- Sprinkling of Nutmeg
- 2 premade pie crust
- fresh peaches diced very small, optional
- 3 1/2″ cutter, I used the rim of a glass
Heat oven to 350 degrees
Lightly grease muffin tins.
Mix first 6 ingridents.
Cut pie crust with your cutter. Put into muffin tins.
Fill each with custard mixture and a few pieces of peaches.
Top with a pinch of nutmeg.
Bake 15 minutes and check to see if it is set. Firm to the touch. I ended up cooking mine 25 mintues.
(I always start checking too early. But I would rather do that than over cook. :D)
Let sit until cool.
You can also cook in pie crusts, put on cookie sheets, for 45 minutes checking after 30 minutes.