Egg Custard Pie
|Milk||2 1⁄2 Cup (40 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Pie shell||9 Inch (unbaked)|
While it is heating, beat the eggs slightly.
Add sugar, salt and flavorings.
Slowly add the hot milk, stirring constantly.
Pour filling into pie shell.
Sprinkle with nutmeg.
Bake in 400° oven 25 to 30 minutes or until a knife inserted halfway between center and outside comes out clean.
If the center does not seem set, it will set as the pie cools.
This will prevent overtaking.
Be sure to cool on rack at room temperature 2 to 3 hours.
Brush bottom of pie shell with egg white before adding filling.