Custard Pie

This simple, yet delicious pie celebrates the early promise of spring by embracing the abundance of milk. Fresh eggs also star in this soft, creamy dessert. And it’s topped with nutmeg for prosperity and protection.

 

Custard Pie

4 Eggs, slightly beaten

½ C Sugar

¼ Teaspoon Salt

1 teaspoon Vanilla

2 ½ C Scalded Milk

1 9” pie crust, unbaked

Ground nutmeg

 

  • Preheat oven to 350 degrees.
  • Blend beaten eggs with sugar, salt and vanilla.
  • Very gradually stir in hot milk, stirring constantly so the eggs don’t scramble.  Stir just until combined. Avoid over mixing as this will cause the filling to weep and be rubbery.
  • Pour into prepared pie shell and sprinkle with nutmeg.
  • Bake 35-40 minutes or until sharp knife blade inserted halfway between the center and outer edge comes out clean.
  • Remove to cooling rack and cool completely before cutting.
  • Serve at room temperature or chilled. Store leftovers in the refrigerator.