Mrs. Sarah Josepha Hale, a writer across many genres, including cookbooks, and longtime editor of the nineteenth century's trendsetting magazine, Godey's Lady's Book, gives us this elegant recipe for custard pie. We've posted the recipe previously, along with a bit of the history of custards and creams. Work on our forthcoming book, Northern Comfort: The New England Baking Tradition, keeps us too busy to create new blog posts right now. So we're retrieving this gem from the archives. It's a perfect little pie for any time, but especially for the spring when a lightly sweetened dessert goes perfectly with a fruity wine like Chenin Blanc or as an afternoon snack with a glass of iced tea.
Here's the link to the full recipe and description from May 22, 2022. When we have a minute we're going to bake this pie again! We hope you'll enjoy making it too.