Western Kennedys Website
Virginia Custard Pie!
by Patricia Kennedy
INGREDIENTS

7 eggs
3 1/2 cups sugar
1 cup melted butter
1 tablespoon vanilla extract
1/2 teaspoon yellow food coloring
Dash of salt
1/2 cup cream
2 unbaked pie shells

INSTRUCTIONS

Carefully mix all of the above ingredients and pour into the unbaked pie shells.  I suggest that you bet the eggs, mix in the sugar, and then add the liquid ingredients. Bake 45 - 60 minutes until golden brown.  Bake at 325 degrees.

Family Kitchen Chat.

This pie is rich - and you may want to experiment.  For example, I don't use that much sugar.  Reading through it, I also noticed that it calls for yellow food coloring.  I never added that - I don't know why.  I always had it on hand.  It is best if you use real butter and real cream.  Do not eat this pie if you are dieting!
Seriously, there is no pie as deliciously rich as this one.  It is everybody's favorite. This recipe was from a restaurant in Wichita Falls, Texas named Summers'  Shanty.  It was in business in the 1940's when I was growing up.  I remember going there with various members of my family to eat.  Their meals were all home-cooked.  By that I mean real mashed potatoes, real fried chicken - no frozen or packaged mixes, not in that day and age.  

Many people would go there just to eat this pie and have coffee.  It was such a favorite that they would always sell out early in the day.  Mr. and Mrs. Summers decided to retire and closed their restaurant.  People in Wichita Falls really missed that pie - and finally a news article came out the year my sister and I began our recipe collection.  I saw it and saved the recipe, giving a copy to Gin.  She has been the steady keeper of this recipe for about 50 years.  Periodically, my recipe would be packed away as it is now.  Patrick insisted that I find the recipe or remember the ingredients.  I called Aunt Ginny and she came to the rescue one more time. 

Here it is now for our web site.  This is the original version.
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