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S & W Cafeteria Egg Custard Pie

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“This recipe was originally published in the Charlotte Observer sometime in the 1960s. I recently found it going through some of my Mother's recipe clippings and knew I had to make it again, as much for the memories as the taste of this great southern tradition. I lost my Mother in 2002, but going to the S&W in Asheville on Saturdays for lunch with my parents will always remain a special memory for me. Mother, without fail, had the Egg Custard Pie as it was one of the very few desserts she actually enjoyed.”
READY IN:
40mins
SERVES:
6-8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • 1 14 cups sugar
  • 2 tablespoons melted butter
  • 12 teaspoon salt
  • 4 large eggs
  • 2 cups whole milk
  • 1 teaspoon vanilla
  • 12 teaspoon nutmeg (optional)
  • 1 unbaked deep dish pie shell

Directions

  1. Combine sugar, butter and salt, add eggs and mix well on low speed of your mixer or with a whisk, beat in milk, nutmeg and vanilla until smooth.
  2. Pour into unbaked pie crust.
  3. Bake at 425 - 30- 40 minutes or until the edges are set and the middle is still jiggly.
  4. Remove from oven and cool at room temperature.

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