Lunchbox Restaurant Egg Custard Pie
- 1 unbaked 9-inch pastry shell
- 4 eggs, slightly beaten
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 1/4 cups milk
Bake pastry shell at 400° F for 5 minutes. Let cool.
Combine eggs, sugar, vanilla and salt. Beat until blended. Gradually stir in milk; mix well. Pour filling into pastry shell. Sprinkle with nutmeg.
Bake at 400° F for 15 minutes, then reduce heat to 325 degrees and bake for 35 more minutes, or until a knife inserted in center comes out clean. Cool to room temperature before serving.
Store in refrigerator.Makes 4 Source:
Submitted by: Recipe Group Member
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