If you follow my blog, you know that–in addition to being a writer–I am the baker in our family. One of my favorite desserts for the holidays is egg custard pie.

If you’re looking for a simple-to-bake-and-creamy pie recipe, this one is a keeper. It definitely qualifies as comfort food at a time in the world when we could all use a heaping helping of that.

This recipe was passed to me via the southern branch of my family tree … from my mother, grandmother, and great-grandmother, Martha Jane Matilda Simpson Miller. She lived in rural Mecklenburg County, North Carolina, in the early 1900s.

* * *

Ingredients: 3/4 cup sugar, 1/2 stick butter, 4 large eggs, 3 tablespoons flour, 1 2/3 cups milk, 1 teaspoon vanilla.

Directions: Cream sugar and butter until light. Beat eggs and add to sugar/butter mixture. Add flour and beat until smooth. Add vanilla to milk. Mix milk into other ingredients gradually until smooth. Pour into an unbaked pie crust (deep dish) and bake at 350 degrees for 50 minutes or until custard is set and crust is brown. (The original recipe didn’t call for cinnamon, but I like it. If you do too, sprinkle the pie liberally before you place it in the oven.)

***

Incidentally, this egg custard pie recipe also appears in From Fertile Ground, my first book. which I wrote and published in 2016. It’s not a cookbook, but a memoir about love, loss, and grief … and the healing power of the written word across three generations of my family. If you haven’t read it, I hope you’ll check it out.

Most important, as 2021 comes to a close, I wish you good health. As we continue to endure this global health crisis, I encourage you to find comfort in your creative passions in 2022.