Custard Pie


  • 1 unbaked pie shell (9 inches)
  • 4 eggs
  • 1/2 C. sugar
  • 1/4 t. salt
  • 1 t. vanilla extract
  • 2 1/2 C. milk
  • 1/4 t. ground nutmeg
  1. Line unpricked pastry shell with a double thickness of heavy duty foil. Bake at 450º for 8 minutes. Remove foil and bake 5 minutes longer. Remove from oven and set aside.
  2. Separate 1 egg, set the white aside.
  3. In a mixing bowl beat the yolk and remaining eggs just till combined. Blend in sugar, salt, and vanilla. Stir in milk.
  4. Beat reserved egg white till stiff peaks form. Fold into egg mixture.
  5. Pour carefully into pie shell. Cover edges of pie with foil. Bake at 350º for 25 minutes. Remove foil and bake 15-20 minutes longer or till a knife inserted in center comes out clean.
  6. Cool on a wire rack. Sprinkle with nutmeg. Store in refrigerator.


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