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
Recipe type: Pies
Serves: 1 pie
  • 1 Cup brown sugar
  • 3 eggs
  • 3 Cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 unbaked pie shell
  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.
SOURCE: Grandma Hoffman's cookbook that came with her stove.

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