Custard Pie
Yield
servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| ½ | cup |
sugar
|
|
| ½ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
salt
|
|
| 1 ⅓ | cups |
milk
scalded |
|
| ¾ | cup |
cream
scalded |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | each |
pie shell (9 inch)
8 inch, unbaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 118 | ml |
sugar
|
|
| 2.5 | ml |
nutmeg
|
|
| 1.3 | ml |
salt
|
|
| 315 | ml |
milk
scalded |
|
| 177 | ml |
cream
scalded |
|
| 5 | ml |
vanilla extract
|
|
| 1 | 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.
