• Five pie crusts
• 16 eggs
• 24 T. sugar
• 1 t. salt
• 2 t. nutmeg
• 12 cups scalding hot milk or half and half
• 7 t. vanilla
• Slight dash of cloves, cinnamon, ginger and allspice
• Few drops of yellow food coloring

Heat oven to 4500. Beat eggs slightly with rotary beater. Then beat in rest. Pour into unbaked pie shell. Bake 15 min. then reduce heat to 3500 and bake 30 min. more or until silver knife inserted 1 1/2″ to 2″ from side of filling comes out clean. Center may look soft but will set later.

Note: This is the large custard pie that Leslie makes at Easter in an old fashioned milk cooling pan. The recipe came from Ike’s mother who brought it with her when she came from England; hence it’s been in the family for over four generations. Mary Ellen Thompson Williams gave the recipe, as well as the pan, to our family.