Do you need a dessert for supper? And you can't find a recipe that doesn't need a trip to the store? Custard pie would fit the bill. The ingredients are in every kitchen.

I have a story about one special custard pie. It happened long ago when I was still a teenager and living at home in the 1940s. We lived in an old farmhouse. There were no built-in kitchen cupboards. Old houses were like that, but there was a closet in the kitchen. Dad added shelves and Mother used it as her pantry. There wasn't an indoor bathroom either, so that pantry served as a medicine cabinet as well. There, I have set up the story.

That day, Mother decided to make a custard pie for supper. It was Dad's favorite. The pie turned out beautifully. The crust was perfect. The filling had little flecks of brown. It was a beautiful pie. Dad had to have the first of everything at the supper table. My brothers and I could hardly wait until the pie appeared in front of us. Mother cut it into six pieces. We watched with hungry eyes as she dished up Dad's piece.

He took one bite and pounded the table, screaming, "What are you trying to do? Poison me?" When the smoke of his anger cleared, Mother discovered the problem. In those days we used everything "Watkins." We had both Watkins pure vanilla and Watkins liniment on that closet shelf. The bottles were the same size and shape. The color was the same as well. Mother had mistakenly added Watkins Liniment instead of Watkins Vanilla. The taste was awful. That pie went into the pig's slop. No dessert that night, but a story I never tire of retelling.

MOTHER'S CUSTARD PIE
9 inch unbaked pie shell
3 eggs
1/4 teaspoon salt
2 1/2 cups whole milk
1/4 teaspoon nutmeg
3/4 cup sugar
1 teaspoon vanilla

Line bottom of pastry shell with double thickness of aluminum foil. Pre-bake at 425 F for 10 minutes. To make the filling: in large mixing bowl beat eggs just until well combined. Blend in sugar, salt and vanilla. Stir in milk. Carefully pour into crust. Sprinkle with nutmeg. Cover edges of crust with foil. Bake at 350 F for 25 to 30 minutes. Remove foil last 15 minutes of baking. Bake until set. Cool. Serve at room temperature or chilled.