Egg Custard Pie

Posted on | August 10, 2008 | 1 Comment

Based on a recipe found at Allrecipes.com. I made this without testing it first so I had something to bring with me to a potluck baby shower. It was a hit! I had no leftovers so I made one for us at home and I found out why it was all gone.

4 eggs, well-beaten
1 1/3 c. white sugar
1/4 c. melted butter
2 tbs. + 1 tsp. all-purpose flour
1 1/3 c. milk
2 tsp. vanilla extract
1/2 tsp. freshly grated nutmeg (opt: use 1/4 tsp. nutmeg and 1/4 tsp. cinnamon)
1 nine-inch pie crust

Bake pie shell at 400 degrees F for 5 minutes. Set aside.

Combine melted butter, sugar, flour, milk, vanilla and nutmeg. Add beaten eggs and blend well. Pour into partially baked pie crust.

Bake at 325 degrees F for 45 to 55 minutes or until an inserted knife comes out clean. No not overcook. If it’s slightly jiggly but the knife comes out clean, take it out. It will finish cooking while it sits outside of the oven.

Category: Foodie Stuff
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