Custard Pie from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Line the pie pans with the Pie Crust. Beat the eggs lightly in a bowl. Add the sugar and the flavoring Extract. Set the milk to boil. When it boils, pour it gently upon the eggs, and stir till all ...
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Cooking tools:
- Pie dish
- Mixing bowl
- Whisk
- Saucepan
- Stove
- Oven
- Spoon
Ingredients
- A Pint of Milk
- 3 Eggs
- ¼ Cupful of Sugar Vanilla or Lemon Extract
- A Pinch of Salt
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