|Sugar||1⁄3 Cup (5.33 tbs)|
|Milk||2 Cup (32 tbs)|
|Vanilla extract||1 Teaspoon|
|Freshly grated nutmeg||1 Teaspoon|
Beat eggs just enough to mix.
Add sugar and salt, and slowly stir in milk.
Strain mixture, and allow to cool while preparing pastry and lining 9-inch pie plate.
When milk mixture is completely cool, add vanilla, and pour into pastry shell.
Sprinkle top with freshly grated nutmeg.
Place pie in oven preheated to 450°F.; after 10 minutes reduce heat setting to 325°F.
Bake 35 minutes.
Test filling with silver knife; if it comes out without custard adhering, pie is done.
If not, leave another 5-lo minutes to complete baking.
Note: With this method, pastry will start to cook immediately at high heat, thus preventing soggy crust; liquid mixture, slower to heat up, will bake at reduced temperature and form smooth firm custard.
Serving size: Complete recipe
Calories 1021 Calories from Fat 405
% Daily Value*
Total Fat 45 g69.5%
Saturated Fat 16.4 g81.9%
Trans Fat 0 g
Cholesterol 679.6 mg226.5%
Sodium 936.5 mg39%
Total Carbohydrates 115 g38.2%
Dietary Fiber 3 g12.2%
Sugars 103.6 g
Protein 38 g75.4%
Vitamin A 23.9% Vitamin C 0.25%
Calcium 60.1% Iron 16.9%
*Based on a 2000 Calorie diet