Custard pie is an old-fashioned, simple pie that makes good use of too many eggs. The ingredient list is sure to be in your pantry already. It’s easy to make and full of sweet eggy goodness. Make one today! Even if you don’t have too many eggs. You just need four.
Servings: 8Prep Time: 10 minutes Cook Time: 50 minutes total
pastry for single-crust pie
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
2 1/2 cups milk
Line a greased pie plate with pastry. When you’re going to pre-bake a pie shell, be sure to leave more crust around the pie plate than you would otherwise–it will shrink up some when it’s baked by itself. Prick the pastry before baking. Bake the pie shell at 450-degrees for 5 minutes.
Whisk eggs lightly then add the sugar, vanilla, and salt. Whisk again. Pour in milk gradually, continuing to whisk lightly. Place prepared pie shell on the top oven rack. Pour custard mixture into the shell. Sprinkle the top with nutmeg. Bake at 350-degrees for 45 minutes. Halfway through baking time, move pie to the lower oven rack. (This will keep the edges of the crust from getting too brown and help fully bake the bottom of the crust.) Cool on a wire rack. Chill before serving.
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.