Egg Pie Recipe

For the Crust (from Nancy Brewer via Louisiana Cookin magazine, filling in that article is blackberry):
¼ cup unsalted butter, softened
2 tablespoons lard
¾ cup sugar
1 large egg
2½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1/3 cup whole milk
½ teaspoon vanilla extract

In a large bowl, beat butter, lard, and sugar at medium speed with an electric mixer until creamy. Add egg, and beat until fluffy.

In a medium bowl, sift together flour, baking powder, and salt. In a small bowl, combine milk and vanilla. Add 1/3 flour mixture alternately with 1/3 milk mixture, beating just until smooth, scraping bowl occasionally. Be careful not to overmix. Dough will be soft and sticky.

Scrape mixture onto a lightly floured surface, and work into a disk. Cover with plastic wrap, and refrigerate 2 hours or overnight.

For the Custard (from April J Harris via Ms. enPlace food blog, add 1 or ½ tsp nutmeg, cinnamon, or allspice if you want that kind of flavor):
2/3 cup sugar
6 Tbsp flour
¼ tsp salt
2 eggs, beaten
2 cups milk
2 tsp vanilla

Mix sugar, flour, salt, and eggs well in a heatproof bowl. In a medium saucepan, bring the milk to a boil. Slowly add the hot milk to the egg mixture, about ¼ cup at a time, mixing well until the egg mixture is warm. Add all of the egg mixture to the saucepan with the milk. Cook over medium heat until thickened. Cool slightly and add the vanilla. Spoon the custard into the pie shell and add the lattice top. Bake at 350 degrees for 30-35 minutes.

Put it together (also from the Nancy Brewer recipe):
Preheat oven to 400°. Cut 12 (5-inch) circles from parchment paper, and set aside.

Divide Cajun Sweet Dough into 12 equal pieces. With floured hands, roll each piece into a ball. On a heavily floured surface, using a floured rolling pin, roll each dough ball to a 5-inch, 1/8-inch-thick circle.

Place each circle of dough onto a parchment piece. Gently fit dough and parchment into 5-inch pie pans. (Edges of dough will look ruffled.) Fill each pie with ¼ cup custard filling. Fold dough edges in toward the center of each pie.

In a small bowl, whisk together egg and 2 tablespoons water. Lightly brush dough with egg wash. Sprinkle turbinado sugar equally over each. Place 6 pies on each baking sheet, and bake until lightly browned, about 20 minutes. Let pies rest on baking sheet 5 minutes. Transfer to wire racks, and let cool completely. Repeat process with remaining pies.

I could go for a huge slice of ice cold milk pie right now.

Is a Chess Pie the same thing?