Printable | Taste of Home

Mom's Custard Pie

1 unbaked pastry shell (9 inches)
4 eggs
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2-1/2 cups milk
1/4 teaspoon ground nutmeg

Line unpricked pastry shell with a double thickness of heavy-duty
foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes
longer. Remove from the oven and set aside. Separate one egg; set
the white aside. In a mixing bowl, beat the yolk and remaining eggs
just until combined. Blend in the sugar, salt and vanilla. Stir in

Printed from tasteofhome.com Nov 19, 2008

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Mom's Custard Pie cont.

milk. Beat reserved egg white until stiff peaks form; fold into egg
mixture. Carefully pour into crust. Cover edges of pie with foil.
Bake at 350° for 25 minutes. Remove foil; bake 15-20 minutes
longer or until a knife inserted near the center comes out clean.
Cool on a wire rack. Sprinkle with nutmeg. Store in the refrigerator.

Yield: 8 servings.