Butterscotch Custard Pie

By on · In Baked Goods, Desserts, DOTD, Entertaining, Herbs and Spices, Pies and Tarts, Regional and Ethnic, Techniques

Your palate will promptly fall in love with its first taste of Butterscotch Custard Pie.  Sultry, seductive and sinfully good, it really is a wholesome, simply and comforting pie.  With roots in England and France, this has become a wonderful staple of Southern cooking; a colonial creation.  Top with a dollop of whipped cream and a sprinkling of nutmeg.

Butterscotch Custard Pie

Butterscotch Custard Pie
 
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Recipe type: Pies
Serves: 1 pie
Ingredients
  • 1 Cup brown sugar
  • 3 eggs
  • 3 Cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 unbaked pie shell
Instructions
  1. Beat eggs well, add sugar and milk, salt and nutmeg. Pour into unbaked pie shell.
  2. Bake at 450 for 10 minutes to set pastry, then reduce heat to 325 degrees for about 30 minutes, or until custard is done.
Notes
SOURCE: Grandma Hoffman's cookbook that came with her stove.

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