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Traditional Custard Pie

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Ingredients
For 8 inch
  Pastry for 1 crust 8 inch pie 1
  Eggs 3
  Sugar 1⁄3 Cup (5.33 tbs)
  Salt 1⁄4 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Milk 1 3⁄4 Cup (28 tbs)
  Vanilla 1 Teaspoon
For 9 inch
  9 inch pastry crust 1
  Eggs 4
  Sugar 2⁄3 Cup (10.67 tbs)
  Salt 1⁄2 Teaspoon
  Milk 2 2⁄3 Cup (42.67 tbs)
For 10 inch
  10 inch unbaked pastry shell 1
  Eggs 5
  Sugar 1 Cup (16 tbs)
  Milk 3 Cup (48 tbs)
  Vanilla 1 1⁄2 Teaspoon
Directions

Heat oven to 450°.
Prepare pastry.
Beat eggs slightly with rotary beater; beat in remaining ingredients.
Pour into pastry-lined pie pan.
Bake 20 minutes.
Reduce oven temperature to 350°.
Bake 8-inch pie 10 minutes longer, 9-inch pie15 to 20 minutes longer and 10-inch pie 30 minutes longer or until knife inserted halfway between center and edge comes out clean.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vanilla

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