Custard Pie Recipe
Ingredients
| 2 cups half and half or milk | ||
| Sugar | 1/2 Cup (16 tbs) | |
| 3 eggs, lightly beaten | ||
| Lemon zest | 1 Teaspoon, grated | |
| Salt | 1/4 Teaspoon | |
| 1 unbaked 9-inch pie shell | ||
| Heavy cream | 1 Cup (16 tbs), Whipped | |
| Raspberries | ||
Directions
Blend half and half, sugar, eggs, lemon zest, and salt until smooth.
Pour into pie shell.
Preheat oven to 425°F.
Bake 15 minutes; reduce heat to 350°F.
Bake 25 to 35 minutes, or until knife inserted in center comes out clean.
Chill and serve topped with whipped cream and raspberries.
Pour into pie shell.
Preheat oven to 425°F.
Bake 15 minutes; reduce heat to 350°F.
Bake 25 to 35 minutes, or until knife inserted in center comes out clean.
Chill and serve topped with whipped cream and raspberries.
Chef
