Custard Pie

This will make a 9 inch custard pie.

1 – 9 inch pie shell (I prefer Pillsbury or the frozen deep dish pie shells as I can’t make a pie crust to save my life)

3 eggs

3/4 cup sugar

pinch of salt

1/4 tsp nutmeg

1 tsp vanilla

2 1/2 cups milk scalded

Heat over to 400 degrees F. In large bowl beat eggs. Add sugar, salt and vanilla. Temper your egg mixture to keep the eggs from curdling by adding a small amount of scalded milk to beaten eggs before adding the remaining milk. I usually add about 1/2 cup and whisk while adding warm milk.

To keep the crust from getting soggy you can brush with an egg white wash. This will seal the dough. Pour mixture into crust. I sprinkle only half the pie with nutmeg as some of my family members do not like the taste. I on the other hand LOVE nutmeg.

Bake for 25 to 30 minutes or until knife comes out clean when inserted.

Can be served slightly warm or chilled

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