Bob Andy Pie Recipe
- 3 large eggs
- 2 cups whole milk
- 1 cup granulated sugar
- 2 tablespoons flour
- 2 teaspoons ground cinnamon (I used Vietnamese cinnamon from Penzeys)
- 1/2 teaspoon salt
- 1 (10-inch) pie shell (home made, or use Pillsbury)
Adjust oven rack to lowest position and heat oven to 325 degrees. Crack eggs in a medium bowl and whisk. Whisk in milk. Add sugar, flour, cinnamon and salt and whisk into milk mixture.
Pour filling into unbaked pie shell. Bake until custard has set and crust is golden, about 50 minutes.
Remove from oven, cool and serve at room temperature or chilled.
Some recipes call for ground cloves, as well. If you decide to add cloves, start with a pinch, because clove flavor can be strong! Other cooks add some ground nutmeg. There is something pure and simple about the clear cinnamon flavor, though. And some recipes separate the eggs and have you whip the whites and fold them in. In my experience, this isn’t necessary, and probably not original. The texture of this pie is soft, custardy and comforting.
You can find versions of this recipe all over the Internet and in community cookbooks. I used and slightly adapted a version found here at the lovely ThreeManyCooks. 
Update Jan. 2011
Reader Jane (see below) suggested an alternative — 1/2 teaspoon ground cloves + 1/2 teaspoon ground nutmeg, and no cinnamon. I tried it and liked it! It’s a stronger flavor (from the cloves), but both my husband and I really enjoyed it. My kids did not, and favored the all-cinnamon version. Suit yourself. Thanks, Jane, for the variation idea!