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Egg Custard Pie

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Recipe

 

Yield

1 pie

Prep

10 min

Cook

55 min

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 Unbaked pie shell (9 inch)
unbaked
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4 large eggs
slightly beaten
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cup sugar
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1 teaspoon vanilla extract
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¼ teaspoon salt
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¼ teaspoon nutmeg
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2 ¼ cups milk
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1 x nutmeg
* Camera

Ingredients

Amount Measure Ingredient Features
1 Unbaked pie shell (9 inch)
unbaked
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4 large eggs
slightly beaten
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158 ml sugar
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5 ml vanilla extract
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1.3 ml salt
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1.3 ml nutmeg
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532 ml milk
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1 x nutmeg
* Camera

Directions

Bake pastry shell at 400℉ (200℃). for 5 minutes.

Let cool.

Combine eggs, sugar, vanilla, salt, and ¼ teaspoon nutmeg, beat until blended.

Gradually stir in milk, mix well.

Pour filling into pastry shell; sprinkle with additional nutmeg.

Bake at 400℉ (200℃). for 15 minutes; reduce heat to 325℉ (160℃)., and bake an additional 35 minutes or until a knife inserted in center comes out clean.

Cool to room temperature before serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 254g (9.0 oz)
Amount per Serving
Calories 43437% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 222mg 74%
Sodium 478mg 20%
Total Carbohydrate 19g 19%
Dietary Fiber 0g 1%
Sugars g
Protein 24g
Vitamin A 10% Vitamin C 0%
Calcium 19% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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