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Lunchbox Restaurant Egg Custard Pie

Ingredients:

  • 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
  • Nutmeg

Preparation:

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

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