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Custard Pie

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Submitted by Fockler

YIELD

servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

4 4
LARGE LARGE EGGS
½ 118
CUP ML SUGAR
½ 2.5
TEASPOON ML NUTMEG
¼ 1.3
TEASPOON ML SALT
1 ⅓ 315
CUPS ML MILK
scalded
¾ 177
CUP ML CREAM
scalded
1 5
TEASPOON ML VANILLA EXTRACT
1 1
EACH EACH PIE SHELL (9 INCH)
8 inch, unbaked

Directions

Beat the eggs slightly; add sugar, nutmeg, and salt and beat just until blended.

Gradually add the scalded milk and cream, stirring constantly.

Mix in the extract. Strain mixture into pie shell.

Bake at 450℉ (230℃) for 10 minutes; reduce oven temperature to 350℉ (180℃) F and bake 15 to 20 minutes, or until a knife inserted in custard halfway between center and edge comes out clean.

Cool on wire rack.

Place in refrigerator until ready to serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 235g (8.3 oz)
Amount per Serving
Calories 462 50% from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 248mg 83%
Sodium 473mg 20%
Total Carbohydrate 16g 16%
Dietary Fiber 0g 1%
Sugars g
Protein 23g
Vitamin A 14% Vitamin C 1%
Calcium 17% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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