Custard Pie Recipe
Ingredients
| Eggs | 4 standard | |
| Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Milk | 2 1/2 Cup (16 tbs), scalded | |
| Vanilla | 1 Teaspoon | |
| Nutmeg | 1/4 Teaspoon | |
| Pastry for 9" Crust | ||
Directions
Prepare pastry and make an unbaked 9" pastry shell; chill thoroughly.
Beat eggs slightly; add sugar and salt.
Slowly stir in hot scalded milk; add vanilla and mix well.
Pour mixture into pastry shell.
Sprinkle with nutmeg.
Bake on lower shelf of a hot oven, 425 degrees, for 25 to 30 minutes, or until custard is firm.
Beat eggs slightly; add sugar and salt.
Slowly stir in hot scalded milk; add vanilla and mix well.
Pour mixture into pastry shell.
Sprinkle with nutmeg.
Bake on lower shelf of a hot oven, 425 degrees, for 25 to 30 minutes, or until custard is firm.
Chef
