Custard Pie: Difference between revisions
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*2 1/2 cups milk, scalded | |||
*3 eggs, beaten | |||
*3/4 cup white sugar | |||
*1/4 teaspoon salt | |||
*1/4 teaspoon ground nutmeg | |||
*1 teaspoon vanilla extract | |||
*1 unbaked pie crust | |||
Preheat the oven to 400 degrees. | |||
Scald the milk by heating it on the stove over low heat until a skin forms in the middle and bubbles appear around the edges. Discard the skin. | |||
Beat together the eggs, sugar, salt, nutmeg, and vanilla until very well blended. | |||
Temper the egg mixture by adding in the hot milk one ladleful at a time, stirring continuously. | |||
Pour the custard mixture into the pie crust. | |||
Bake for 30 to 35 minutes, or until a dinner knife inserted near the center comes out clean. Cool on rack. | Bake for 30 to 35 minutes, or until a dinner knife inserted near the center comes out clean. Cool on rack. | ||
Latest revision as of 20:35, 25 January 2026
- 2 1/2 cups milk, scalded
- 3 eggs, beaten
- 3/4 cup white sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 unbaked pie crust
Preheat the oven to 400 degrees.
Scald the milk by heating it on the stove over low heat until a skin forms in the middle and bubbles appear around the edges. Discard the skin.
Beat together the eggs, sugar, salt, nutmeg, and vanilla until very well blended.
Temper the egg mixture by adding in the hot milk one ladleful at a time, stirring continuously.
Pour the custard mixture into the pie crust.
Bake for 30 to 35 minutes, or until a dinner knife inserted near the center comes out clean. Cool on rack.
Variation: Coconut Custard Pie - reduce vanilla to 1/4 teaspoon, add 3/4 teaspoon coconut extract or flavoring, and sprinkle 1/2 to 3/4 cup coconut in pie crust before pouring in the custard.