Recipe Friday - Egg Custard Pie

I have been on the hunt for the perfect Egg Custard Pie. This is one of the desserts that I remember so well from my childhood and my Great Aunt Lucille made the best (lemon chess too). Well as people from her generation did she didn't measure or write anything down, leaving the rest of us to pine away for her pies. She used to even make me my own to take home after the family reunion. I think I have finally found the right combination - creamy, smooth center and crisp top. It even looks perfect ( I promise I didn't eat the missing quarter)-

This recipe is so easy, I think it took me 3 minutes to get it into the oven and all you need is a bowl and whisk.

Egg Custard Pie

3/4 cup (1 1/2 sticks) unsalted butter, melted
2 cups Sugar
2 tbsp Flour
1 cup Whole milk
4 eggs

2 tsp Vanilla extract
9 in Pie crust, unbaked

Whisk butter and sugar together, add flour and whisk until smooth. Stir in milk and vanilla. Pour into pie crust. Bake on a cookie sheet (please save your oven) at 375 for 50 minutes. If the top starts to brown to much tent with foil, being careful not to let the foil touch the pie. Remove from oven and let cool 1 hour. Can be served warm (if you are impatient like me) or chilled overnight in the fridge.
Please practice patience and let it chill, it is much better chilled (but still delicious warm if God is still helping you in the patience department).