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Mom's Custard Pie
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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 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.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |