Egg Custard Pie

Cuisine, January 1983

1 1⁄2 hours — 1 9-inch pie Print RecipeEmail Recipe

Ingredients

1		pie crust (prepared ahead)
3	large	eggs
1⁄2	cup	sugar
1	teaspoon	vanilla
2	cup	milk
	pinch	salt

Instructions

Make Pie Crust (or have ready).

Heat oven to 350F.

Beat eggs in medium bowl until well combined, about 1 minute. Add the sugar, vanilla, and salt; beat until well blended, about 1 minute. Stir in milk to blend. Pour custard into pie crust. Bake for 60 to 70 minutes, or until sharp knife inserted in center of filling is withdrawn clean.

Remove pie to wire rack to cool. Serve at room temperature.

Notes

Check after 20 minutes of baking, and if custard shows signs of bubbling or setting too quickly, reduce oven temperature to 275F.

Keep in mind that overcooking will make the custard weep.

You can sprinkle the top with freshly ground nutmeg after the pie is baked, if desired.

Egg Custard Pie

Ingredients

Instructions

Notes

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