This Egg Custard Pie baked quickly from an easy recipe of a good friend. I often make big batches of
pie crust dough and freeze them in individual disks encased in plastic wrap. It is convenient to have pie crust dough available for pies or desserts you have to bake at a moment’s notice or during big holiday events. The
pie crust recipe was from a previous
AsianInAmericamag
blog post. The egg custard recipe was adapted from the
“Southern Pies” Cookbook by
Nancie McDermott. Serves 4.