Since Thanksgiving is nearly upon us and that means pie, here is another recipe from Grandma Berry's cookbook. I believe Cleo was a friend of hers.
Cleo Clemmons’ Custard Pie
Make a pastry for a one crust pie, build up high fluted edge.
Filling for 9” Pie:
2/3 cup sugar
½ teasoon salt
¼ teaspoon nutmeg
2 2/3 cups milk, scalded*
1 teaspoon vanilla extract
Preheat oven to 450 degrees.
In a mixing bowl, beat the eggs slightly, then beat in the sugar, salt, nutmeg, milk and vanilla extract. Pour into pie crust. Bake for 15 minutes, then lower oven temperature to 350 degrees. Bake for 15 minutes more or until done.
Check for doneness by inserting a metal knife 1 inch from the side of the crust. If the knife cones out clean, pie is done. The center may still be a bit soft, but will set later. Baking too long makes the custard watery.
*You can use half milk and half cream to make the custard richer.