Easter Rice Pie

1/2 c. rice (cooked in water until tender)

Custard:
2/3 c. milk
3 eggs, beaten
1/2 c. sugar
1/2 c. raisins
1/2 tsp. cinnamon
salt to taste
little nutmeg
1 tsp. vanilla
3 eggs
little cinnamon

Make pie crust for medium pie.
Custard: Use milk, 3 eggs, sugar, raisins and cinnamon. Add salt to taste, a little nutmeg and vanilla. Beat 3 eggs; add to sugar, spice, rice, milk and raisins; mix well and pour into the pie shell. Sprinkle a little cinnamon on top. Bake in 425 degrees oven for 15 to 20 minutes, then 350 degrees for 40 minutes or less.
Note: This is a family recipe brought to America by Maria Gilg Geyer (Mrs. Jacob) in 1890. It is traditionally only made for Easter morning breakfast in the Geyer family.

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