A specialty from Fae Burgess’ kitchen. Active in the Longmont community for over 50 years, it is estimated* that during that time, Fae has baked nearly 22,387 pies.
*(Note – Estimate is biased. The editor is her daughter-in-law.)

2 cups Longmont Dairy Milk
3 eggs
1/3 cup sugar
Nutmeg to taste
1 unbaked Pie Crust

1. Preheat oven to 425°

2. Scald 2 cups of Longmont Dairy Whole Milk

3. Beat 3 eggs slightly

4. Gradually add 1/3 cup sugar and a dash of nutmeg. Stir constantly while slowly pouring the hot milk into the egg mixture.

5. Sprinkle more nutmeg over the top. Using a measuring cup, slowly pour into an unbaked pie shell.

6. Bake at 425 for 10 minutes and then decrease the oven temperature to 350 and bake for 25 minutes longer.

From the kitchen of  Fae Burgess