Old-Fashioned Custard Pie
This recipe came from the best cook in West Virginiamy mother! I just added a little to her ingredients.
I'm a widow, and my grown children live in another state. So mostly I make my custard pie for church and club functions. It's the most different pie of all the ones in my collection.
6-8 ServingsPrep: 20 min. Bake: 20 min. + cooling
- Pastry for single- or double-crust pie (9 inches)
- 4 Eggland's Best Eggs
- 2-1/2 cups milk
- 1/2 cup sugar
- 1 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 teaspoon salt
- Line 9-in. pie plate with bottom pastry; trim to 1/2 in. beyond edge
- of plate; flute edges or prepare a braided crust (see Editor's
- Note). Bake at 400° for 10 minutes.
- In a large bowl, beat eggs. Add remaining ingredients; mix well. Pour
- into crust. Cover edges with foil. Bake for 20-25 minutes or until a
- knife inserted near the center comes out clean. Cool on a wire rack
- for 1 hour. Refrigerate for at least 3 hours before serving.
- Refrigerate leftovers. Yield: 6-8 servings.
Editor's Note: Pastry for 1 double crust is needed only if a braided crust is desired. To prepare braided crust: Trim pastry even with the edge of the pie plate; brush with water. From the top pastry, cut 12 strips, each 1/4 in. thick. Using three strips at a time, braid pastry on edge of crust, attaching ends together. press down gently. Bake as directed on front.