Old-Fashioned Custard Pie
Recipe from Holiday Eggs, Ten Speed Press by Georgeanne Brennan
Ann M. Evans
This is a favorite of mine and is a classic of English as well as American cooking. It’s light flavor and delicate texture make a delightful finish to any meal. It’s my husband’s choice for “birthday cake”.
Single Pie Crust (any recipe or purchased crust)
3 cups milk
3 eggs, lightly beaten
½ cup granulated sugar
¼ teaspoon salt
½ teaspoon vanilla extract
¼ teaspoon freshly grated nutmeg
Preheat the oven to 425 degrees F. Prepare the dough as directed in your recipe and refrigerate it for 15 minutes.
To make the filling: In a medium saucepan, heath the milk over medium-high heat just until bubbles form around the edge. Remove and set aside. In a medium bowl, beat together the eggs, sugar, salt, vanilla, and nutmeg just until blended. Gradually stir in the hot milk. Immediately pour the egg mixture into the pastry-lined pan.
Bake for 15 minutes, or until the edges of the crust are browned. Reduce the heat to 300 degrees F and bake 35-40 minutes, or until all but the very center, an area about the size of a nickel, is set. Test this be gently shaking the pie. Remove from the oven and set aside on a wire rack to cook for at least 1 hour. Serve warm, at room temperature, or chilled. Serves 6