Please help me, Dose anyone have the recipe for the milkway cake
or the recipe for eggcuster pie.

EGG CUSTARD PIE from COOKS.COM

1 (9 in.) unbaked pie crust
3 eggs
1/2 to 3/4 c. sugar (according to taste)
1 c. evaporated milk
2 c. milk
1 tsp. vanilla
Dash of salt

Beat eggs with sugar; add vanilla. Gradually add both milks and salt. Taste; if not sweet enough, add sugar. Pour into unbaked pie shell. Sprinkle top with nutmeg. Bake at 350° for 10 minutes. Reduce heat to 275° and bake for 50 minutes.
Yield: 6 to 8 servings.

I got this one on-line. Never tried it though. But the ingredients look really yummy!

MILKY WAY® CAKE

8 2.15 ounce MILKY WAY® candy bars
1 cup butter
2 cups sugar
4 large eggs, separated
1 1/4 cups buttermilk
1/2 teaspoon baking soda
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup pecans, chopped
6 ounces semisweet chocolate

Preheat oven to 325 F. Grease and flour a 10-inch tube pan.
Melt candy bars and butter, stirring frequently, in large, heavy Dutch oven over low heat. Remove from heat and stir in sugar.

Combine egg yolks, buttermilk and baking soda in small bowl until blended.

Combine flour and salt in another bowl. Add to candy mixture alternately with buttermilk mixture, beginning and ending with dry ingredients. Stir in pecans.

In clean mixer bowl, beat egg whites until stiff but not dry. Fold into batter. Pour into prepared pan.

Bake 1 1/4 hours or until set and cake pulls away from sides of pan. Cool on wire rack 15 minutes. Unmold and cool completely.

Melt chocolate in top of double boiler over simmering water. Spread over cooled cake. Makes 16 servings.

Serving Size: 16.

CUSTARD PIE, MY WAY

1 9" Non-Roll Pie Crust (resipe follows)
1 cup all-purpose flour
2 tablespoons powdered sugar
a dash of salt
1/4 cup shortening
2 tablespoons butter (or margarine)
4 teaspoons cold water

Custard
4 eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon nutmeg
2 cups milk, scalded


NON-ROLL PIE CRUST (Perfect for Custard Pie)
Preheat oven 350*F (180*C). Put all ingredients into small mixing bowl. Mix all ingredients together until well
blended. Form into ball and press firmly onto bottom and sides of 9" pie pan.


Custard
Put the eggs, sugar, salt, nutmeg and vanilla into blender. Cover and process at MIX until sugar is
dissolved and eggs lemon-colored. Remove feeder cap and add milk; continue to process until well blended.
Pour into unbaked pie shell. Bake for about 30 minutes, until a knife inserted in the custard comes out clean.
Yield: one 9" (23cm) pie.