Home    |    About Us    |    Meet Debbie    |    Meet Friends    |    Prayer    |    Contact Us

Share

Print

Email

< Back to Kitchen Keeper Recipes

Custard Pie

By Melinda Henderson

Crust:

1 1/2 cups flour

• 2 tbls sugar


• 2 tbls milk


• 1/2 cup oil

Directions:

     Mix dry ingredients in one bowl and wet ingredients in another then mix together. Pour in pan and press out to edge with fingers. Bake 5-7 minutes

Pie:

• 3 eggs well beaten


• 1 can condensed milk


• 1 can of water (use same can from milk as measurement)


• 1 tsp vanilla


• I also sprinkle a little coconut on top but that is optional. I like the sweetness it adds.

Directions:

     Mix all ingredients together. Pour in pre-baked crust. Bake at 350 for 40-45 minutes.

     This pie crust recipe is also excellent for a quick chicken pot pie, just omit the sugar.

Copyright © 2008-2015 Melinda Henderson

Read more about the writer: Melinda Henderson

---

Post Your Comment...

First Name Last Name e-mail   (We will not re-distribute your e-mail.) Comment

---

Share on Facebook Share Print This Page Email Article to a Friend < Back to Kitchen Keeper Recipes

More Great Articles Home & Hospitality Turn Old Man Winter Into A Breath of Fresh Air Travel Corolla, NC with Girlfriends A Better You Sabbath in the Busy Season