Thursday, January 21, 2010

Custard Pie

This recipe comes from my mom's copy of the Better Homes and Gardens cook book (probably from the mid '70s). My newer copy of the book says to par-bake the pie crust before adding the filling. That is really an unnecessary step, so I follow this one now.

Custard Pie

4 eggs, slightly beaten
1/2 cup sugar
1/2 tsp. salt
1/2 tsp. vanilla
2 1/2 cups milk, scalded
1 unbaked pie shell

Blend eggs, sugar, salt, and vanilla. Gradually stir in scalded milk. Pour into pie shell. Sprinkle with nutmeg. Bake at 350 for 3540 minutes or until a knife inserted in the middle comes out clean. Cool on a rack then chill.

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