Traditional Custard Pie Recipe
Ingredients
| 8-INCH | ||
| Pastry for 8-inch One-crust Pie | ||
| Eggs | 3 | |
| Sugar | 1/3 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Nutmeg | 1/4 Teaspoon | |
| Milk | 1 3/4 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| 9-inCH | ||
| Pastry for 9-inch One-crust Pie | ||
| Eggs | 4 standard | |
| Sugar | 2/3 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Milk | 2 2/3 Cup (16 tbs) | |
| 10-INCH | ||
| Pastry for 10-inch One-crust Pie | ||
| Eggs | 5 | |
| Sugar | 1 Cup (16 tbs) | |
| Milk | 3 Cup (16 tbs) | |
| Vanilla | 1 1/2 Teaspoon | |
Directions
Heat oven to 450°.
Prepare pastry.
Beat eggs slightly with rotary beater; beat in remaining ingredients.
Pour into pastry-lined pie pan.
Bake 20 minutes.
Reduce oven temperature to 350°.
Bake 8-inch pie 10 minutes longer, 9-inch pie15 to 20 minutes longer and 10-inch pie 30 minutes longer or until knife inserted halfway between center and edge comes out clean.
Prepare pastry.
Beat eggs slightly with rotary beater; beat in remaining ingredients.
Pour into pastry-lined pie pan.
Bake 20 minutes.
Reduce oven temperature to 350°.
Bake 8-inch pie 10 minutes longer, 9-inch pie15 to 20 minutes longer and 10-inch pie 30 minutes longer or until knife inserted halfway between center and edge comes out clean.
Chef
