As a child, Alex Harrell would visit his grandmother in Chipley, Florida, and he could count on her custard pie to be waiting in the fridge. “It was one of her staples and such an easy pie to whip up—just milk, sugar, eggs, and vanilla, plus a little bit of nutmeg if company was coming over,” he says. He now serves the custardy treat at his restaurant, Angeline, in New Orleans, and like his grandma did on special occasions, he tops it simply—with berries, peaches, or nutmeg.
Photo: Courtesy of Alex Harrell
Harrell and his grandparents in 1974 at their home in Chipley, Florida.
