Elaine Mazur's Custard Pie (Also Rice, Tapioca and coconut )
INGREDIENTS
  • Deep dish pie pan
  • Crust for Deep dish homemade or store bought. Poke a few holes w/ a fork on bottom of crust
  • 3 Large eggs
  • 1/2 cup sugar
  • 1/8 tsp salt
  • 1 tsp Vanilla
  • 2 2/3 cup milk
  • Pinch of nutmeg
  • Large pinch of cinnamon
  • 1 tsp powdered sugar
  • For rice custard pie:
  • Add 1 cup of rice
  • For Tapioca custard pie:
  • Add 1 cup of tapioca
  • For coconut custard pie:
  • Add 1 1/2 cups sweetened flaked coconut
DIRECTIONS
  1. Preheat oven to 350F
  2. Put eggs in bowl and mix them up well
  3. Then add milk, vanilla, sugar and salt and mix well
  4. Pour in pie crust
  5. Mix in small bowl powdered sugar, nutmeg and cinnamon
  6. Sprinkle lightly over top of pie
  7. Cover edges of crust w/ tin foil to prevent burning
  8. Bake at 350F
  9. For Rice pie
  10. Pour rice into crust before adding custard and powdered sugar topping
  11. For tapioca pie
  12. Pour tapioca into crust before adding custard and powdered sugar topping
  13. For coconut pie:
  14. Pour coconut into crust before adding custard you can stir custard into coconut lightly then add topping
RECIPE BACKSTORY
This is my grandmothers recipe She mostly tripled the recipes and baked them in Glass baking pans or bowls as a custard pudding. I use this basic custard for alot of my other pies :) *NOTE If making them as custard puddings remember to add a pan of water on bottom rack!