Custard pie! It has become a staple at thanksgiving dessert table. I’ve made this recipe a variety of ways, at times with coconut or chocolate. This version is simple and very yummy.
Custard Pie
*3 Eggs beaten
*¾ cups Sugar
*¼ tsp salt
*1 tsp Vanilla extract
*1 egg white beaten for an egg wash
*1 Pie shell. I make a shell then freeze it for about 30 minutes.
*2 ½ cups Milk scalded
*½ tsp Nutmeg
– Preheat the oven to 400° F.
– Combine the egg, sugar, salt, and vanilla in a large mixing bowl. Pour the milk in with the other ingredients and whisk to combine. If using scalded milk, be sure it has cooled before adding.
– Use a pastry brush to coat the inside of the pie shell with the egg wash. pour the filling into the prepared shell and sprinkle the nutmeg on top, using a fine-mesh strainer.
– Bake for 40 to 50 minutes until the edges of the pie are firm and the center jiggles a bit.
– Allow to cool on a cooling rack and then refrigerate before serving.
Pie Reimagined 