Custard Pie Recipe
Ingredients
| Eggs | 3 Small | |
| Sugar | 1/3 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| 2 cups milk,scalded, Pastry for single-crust pie | ||
| 1 teaspoon vanilla extract, Freshly grated nutmeg | ||
Directions
Beat eggs just enough to mix.
Add sugar and salt, and slowly stir in milk.
Strain mixture, and allow to cool while preparing pastry and lining 9-inch pie plate.
When milk mixture is completely cool, add vanilla, and pour into pastry shell.
Sprinkle top with freshly grated nutmeg.
Place pie in oven preheated to 450°F.; after 10 minutes reduce heat setting to 325°F.
Bake 35 minutes.
Test filling with silver knife; if it comes out without custard adhering, pie is done.
If not, leave another 5-lo minutes to complete baking.
Note: With this method, pastry will start to cook immediately at high heat, thus preventing soggy crust; liquid mixture, slower to heat up, will bake at reduced temperature and form smooth firm custard.
Add sugar and salt, and slowly stir in milk.
Strain mixture, and allow to cool while preparing pastry and lining 9-inch pie plate.
When milk mixture is completely cool, add vanilla, and pour into pastry shell.
Sprinkle top with freshly grated nutmeg.
Place pie in oven preheated to 450°F.; after 10 minutes reduce heat setting to 325°F.
Bake 35 minutes.
Test filling with silver knife; if it comes out without custard adhering, pie is done.
If not, leave another 5-lo minutes to complete baking.
Note: With this method, pastry will start to cook immediately at high heat, thus preventing soggy crust; liquid mixture, slower to heat up, will bake at reduced temperature and form smooth firm custard.
Chef
