Egg Custard Pie
Yield
1 piePrep
10 minCook
55 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Unbaked |
pie shell (9 inch)
unbaked |
|
| 4 | large |
eggs
slightly beaten |
|
| ⅔ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
nutmeg
|
|
| 2 ¼ | cups |
milk
|
|
| 1 | x |
nutmeg
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Unbaked |
pie shell (9 inch)
unbaked |
|
| 4 | large |
eggs
slightly beaten |
|
| 158 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
nutmeg
|
|
| 532 | ml |
milk
|
|
| 1 | x |
nutmeg
|
*
|
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.
