Velvet Custard Pie Recipe
Ingredients
Unbaked 9 inch pie shell
4 eggs
2/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 2/3 cups milk
1 teaspoon vanilla extract
Directions
1. Preheat oven to hot (425° F.). Line a pie plate with pastry.
2. Beat the eggs with a rotary beater until they are thoroughly blended. Add the sugar, salt, nutmeg, milk and vanilla and stir until smooth. Pour the mixture into the pastry-lined pie plate.
3. Bake fifteen minutes. Reduce the oven temperature to moderate (350° F.) and bake until a knife inserted in the filling about one inch from the pastry edge comes out clean, about thirty minutes longer.
2. Beat the eggs with a rotary beater until they are thoroughly blended. Add the sugar, salt, nutmeg, milk and vanilla and stir until smooth. Pour the mixture into the pastry-lined pie plate.
3. Bake fifteen minutes. Reduce the oven temperature to moderate (350° F.) and bake until a knife inserted in the filling about one inch from the pastry edge comes out clean, about thirty minutes longer.
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