Maw Rackley’s Egg Pie

I’ve been trying to decide what to fix for dessert for our little Thanksgiving. I always make Don an apple pie but I couldn’t decide on which pie I wanted. While I had the stuff to make a pecan pie I got to thinking about the pies we had for holiday gatherings back when I was a young girl and Maw Rackley always fixed her egg pie so that’s what I taught Zaylee how to make today. Aside from putting it in the oven she whipped this up all by herself and she did a great job. It tastes just like I remember, even still slightly warm, but it’s even better stone cold. It’s very light in texture and nice and creamy.

Zaylee has been such a fun little helper today as we have been preparing things that we will be eating for Thanksgiving ahead of time so I don’t have much to do come the day we eat it all. She was full of questions just as I was when I used to help Mama and my Grandmothers. Since it’s just the three of us for our meal I am not roasting a turkey this year, just a nice size hen I picked up which will do just fine. We’re not big turkey eaters anyway so I am looking forward to roasting my hen and of course I have to have my dressin’ and giblet gravy to go with it. When I was growing up we always had a big ham to go along with the turkey, I think more ham got eaten than turkey because that’s what I remember having the most leftovers. Nannie Polly wasn’t a big turkey eater either so when we ate there she tried to send bags of turkey home with everybody so she didn’t have to fool with using up the leftovers herself. Maybe roasting a hen will become a new tradition for us, it would be easier to fix in our camper as we’ve been talking about camping over Thanksgiving next year. That sounds like an even better tradition to start.


Maw Rackley’s Egg Pie

  • 12 oz. + 5 oz. cans of canned milk (evaporated milk)
  • 5 large eggs
  • 3/4 C. sugar
  • 2 tsp. vanilla extract
  • good pinch of nutmeg plus more to sprinkle on top
  • 1, 9″ deep dish pie shell (unbaked)


In a bowl whisk together the canned milk, eggs, sugar, vanilla and nutmeg till well combined. Line a baking sheet with tinfoil and set the pie shell on it. Pour the egg mixture into the pie shell then sprinkle a little nutmeg over the top. Bake in a preheated 350 degree oven for 1 hour or until set. It will be slightly wobbly when you move the pan but will set more as it cools. Allow the pie to cool completely then cover and store in the fridge till ready to serve.

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