A recipe from The Bitten Word

Egg Custard Pie was a staple at my family gatherings growing up. Regardless of the occasion, be it Thanksgiving or lunch after church, in a time of celebration or sorrow, Egg Custard Pie was present. And it was always made by my grandfather, Tot.
Tot is an unusual name. And it's even more unusual when you learn that it's his full first name -- It's not short for anything, and he has no middle name. Even more odd, Tot is a twin. The name my great-grandparents chose for my great-uncle? Dot.
All you need to make Tot's Egg Custard Pie are eggs, sugar, nutmeg, cornstarch and whole milk. Tot's notes for the recipe say to use "sweet milk," by which he means non-buttermilk. And he never bothers with a homemade pie crust -- he's perfectly content with a store-bought shell.
The pie itself is a cinch to make. Whisk the filling together, pour them into a pie shell, and bake until the pie is set. Serve the pie at room temperature after it's had time to cool. The pie, sweet and scented with nutmeg, is light in texture, rather like a cross between a cream pie and a flan. The texture of a Egg Custard Pie might not be for everyone, but we love it.
Decades later, Tot is still making this pie. We hope to be making it for just as long.
-- Clay