Joseph F. Smith’s Custard Pie

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    A favorite luncheon repast of President Joseph F. Smith was custard pie. The following recipe was contributed by President Smith’s daughter, Mrs. Emily Smith Walker. (A portrait of President Smith is on this month’s inside back cover.)

    1 unbaked pie crust

    2 cups (1/2 liter) milk

    4 eggs

    1/2 cup (1/4 pound or 125 grams) sugar

    Pinch of salt

    Generous sprinkling of nutmeg

    (No vanilla)

    Put milk in bowl. Beat eggs and strain through fine sieve into bowl of milk. Add sugar, salt, and nutmeg. Stir well and pour into pie shell. Bake at 375° F (190° C) until knife just barely comes out clean. Do not overcook, or custard becomes watery.

    Illustrated by Julie Fuhriman