Country kitchen custard pie
Instructions:
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Simple and nutritionally sensible, you don't need to apologize for having dessert if it is custard pie. If you prebake the crust, it won't end up soggy. Some country cooks, not satisfied with anything but the crispiest crust, will bake the crust and filling separately, then slip the baked custard into the baked crust.
- 1 unbaked 9-inch pie shell;
- 3 eggs;
- 1⁄2 cup sugar;
- 21⁄2 cups milk;
- A dash of salt;
- 1 teaspoon vanilla;
- A dash of nutmeg.
- Preheat oven to 450 F.
- Line the pastry in the pie pan with aluminum foil and weight it down with uncooked beans or rice or with pie weights. Bake 15 minutes. Remove the weights and foil and cool.
- In a bowl, beat the eggs and sugar. Heat the milk to scalding. Whip the hot milk into the eggs and sugar; add the salt and vanilla. Pour through a fine-meshed wire strainer into the baked pie shell, and top with nutmeg. Reduce heat to 350 F. and bake 25 to 35 minutes, or until custard is set and knife dipped just off center comes out clean.