Custard Pie

Name: Custard Pie
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 8 servings.
Ingredients: Dough for single-crust pie; 4 large eggs; 1/2 cup sugar; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 2-1/2 cups 2% milk; 1/4 teaspoon ground nutmeg

TOTAL TIME: Prep: 25 min. + chilling Bake: 40 min. + cooling YIELD: 8 servings.

Just a single bite of this traditional custard pie takes me back to the days when Mom would fix this pie for Dad, Grandfather and me. Mom also regularly prepared pies for large gatherings. This dessert was often requested. —Barbara Hyatt, Folsom, California

Ingredients

Dough for single-crust pie
4 large eggs
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2-1/2 cups 2% milk
1/4 teaspoon ground nutmeg

Directions

1.
On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°.
Separate 1 egg; set the white aside in a large bowl and let stand for 15 minutes. In a small 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.
2. Carefully pour into crust. Cover edge of pie with foil. Bake for 25 minutes. Remove foil; bake until a knife inserted in the center comes out clean, 15-20 minutes longer. Cool on a wire rack. Sprinkle with nutmeg. Store in the refrigerator.

Nutrition Facts

1 piece: 254 calories, 12g fat (5g saturated fat), 122mg cholesterol, 243mg sodium, 29g carbohydrate (17g sugars, 0 fiber), 7g protein.