Ethel Fortenberry'S Egg Custard - cooking recipe

Ingredients

1 1/2 c. milk
1 c. sugar
1/2 stick oleo
4 eggs
1 to 2 tsp. vanilla
pinch of salt
9 to 10-inch pie shell

Preparation

Mix milk, sugar and oleo in saucepan.
Bring to a rolling boil.
Beat eggs in mixing bowl.
Pour hot mixture into eggs slowly while beating.
Add vanilla.
Pour into unbaked pie shell. Bake at 350\u00b0 until done.
Outside will be set, inside quivery. May test for doneness by inserting tip of sliver knife in center and it will come out clean.