This delicious egg custard pie is great served cold or warm with whipped cream and a dash of nutmeg.
INGREDIENTS
- 2 1/2 cups scalded milk
- 4 eggs
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 9" unbaked, deep dish, pie shell
- ½ teaspoon ground nutmeg
TIP: You can get the pie shell in the frozen food desserts section of your local supermarket. You just need to thaw it and go from there.
DIRECTIONS
- Preheat oven to 400 degrees.
- Scald milk and then set aside to let it cool down some.
- In a mixing bowl, whisk together eggs.
- Then add sugar, salt, and vanilla.
- Whisk together well.
- Slowly pour in scalded milk and continue whisking.
- Keep whisking until well combined.
- Pour mixture into the unbaked pie shell and sprinkle the top with nutmeg.
- Bake in the oven for about 40 - 50 minutes.
- Remove from oven and let cool on a wire rack.
- Refrigerate any leftovers.
TIP: To prevent the edges of the pie shell from getting too dark, you can place aluminum foil around the edge before placing the pie in the oven. As it bakes, if the crust is not getting dark enough for you, remove the foil during the last 10 to 15 minutes of baking.
