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Custard Pie Recipe
|Baked 9 inch pie shell||1|
|Eggs||4 , slightly beaten|
|Eggs||4 , beaten|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Milk||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 2280 Calories from Fat 1019
% Daily Value*
Total Fat 113 g174.3%
Saturated Fat 43.9 g219.3%
Trans Fat 0 g
Cholesterol 1737 mg
Sodium 2664.1 mg111%
Total Carbohydrates 247 g82.3%
Dietary Fiber 3.3 g13.4%
Sugars 128.1 g
Protein 72 g143.8%
Vitamin A 48.2% Vitamin C 0.13%
Calcium 75.4% Iron 54.9%
*Based on a 2000 Calorie diet
Lower heat to 350°F.
To eggs, add sugar, salt, vanilla, milk; beat well.
"Butter" 9" pie plate; set in shallow baking pan; strain custard into it; sprinkle with nutmeg.
Set in oven; pour hot water into pan to come up three quarters of way on side of plate.
Bake 35 min., or till silver knife inserted in center comes out clean.
Cool on wire rack.
When shell and custard are cool, tilt custard a bit.
With small spatula, gently pull custard away from all sides of plate (photo A).
To complete loosening, hold plate level with both hands; shake gently.
Now hold custard, tilted, over shell, far edge of custard just above, and close to far edge of shell.
Shakegently; as custard slips, pull plate back toward you till custard is in shell (photo B).
Let settle a few minutes.