Mrs. Moore's egg custard pie - WSFA.com: News Weather and Sports for Montgomery, AL.

Mrs. Moore's egg custard pie

Recipe from Lynda Jefferson of Georgia

1 1/2 cup of sugar

1 heaping Tablespoon of self-rising flour

5 eggs (yolks only) - save the whites

4 cups of milk

1 teaspoon vanilla

1 stick butter 

2 pie shells

Mix the sugar and self-rising flour while dry in a large bowl. Then put 5 egg yolks into 4 cups of milk, add 1 teaspoon vanilla and beat it real well.  Melt 1 stick of butter and put all this together.  Cook in saucepan until it thickens. Pour into your 2 deep pie shells and bake at 350 until your crusts are brown.

While baking beat up egg whites until they are stiff to put on pies. Then put them on the pies and bake in the oven after the pies crusts are golden brown.  Allow egg whites to get a little brown.

Then they are ready to eat!

  • Mark Leslie Recipes

  • Friday, May 17 2013 12:05 PM EDT2013-05-17 16:05:07 GMT
    In Italian, the word "gelato" means "frozen" more than it means "ice cream." So, for as much as we have heard that gelato is the Italian equivalent of ice cream, this "gelato" is really a frozen mousse
    In Italian, the word "gelato" means "frozen" more than it means "ice cream." So, for as much as we have heard that gelato is the Italian equivalent of ice cream, this "gelato" is really a frozen mousse of a dessert. Quick and easy, with no ice cream maker needed, this dessert may be served as a chilled mousse or frozen completely as a "gelato."

  • Friday, May 10 2013 3:36 PM EDT2013-05-10 19:36:28 GMT
    Celebrate warm weather with nature's sweet berries. Simply served with a light dusting of powdered sugar, this dessert is not a sugar overload, because it relies on the natural sweetness of in-season berries.
    Celebrate warm weather with nature's sweet berries. Simply served with a light dusting of powdered sugar, this dessert is not a sugar overload, because it relies on the natural sweetness of in-season berries.

  • Friday, May 3 2013 4:20 PM EDT2013-05-03 20:20:03 GMT
    Here is smoky and slightly spicy twist on fried catfish. Instead of coating the catfish in a thick beer batter, I marinate the raw pieces in beer before seasoning them and lightly dredging them in flour
    Here is smoky and slightly spicy twist on fried catfish. Instead of coating the catfish in a thick beer batter, I marinate the raw pieces in beer before seasoning them and lightly dredging them in flour
    •   
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.