Custard Pie

Store, or bakery bought pies, taste good. However, Custard Pie (or tart, as some of you may prefer) is probably one of the easiest desserts to make. Very few ingredients are required, and aroma of freshly grated nutmeg, does make your home made pie a little bit more special.

Ingredients - (Makes 1 deeper or 2 shallow pies).
1 deeper, or 2 shallow pie crusts/pastry shells,
4 eggs,
3/4 cup, sugar,
1/4 tsp, salt,
2 tsp vanilla extract,
2 cups scalded milk,
1/4 tsp, freshly grated nutmeg,
1/2 tsp, ground cinnamon,

Method
(1) Remove pie crusts from the freezer and let them rest for about 5 minutes (check instructions on the packaging).
(2) Preheat the oven to 350F (177C).
(3) Using fork or a chop stick make several holes in the crust, to keep it in nice shape while baking.
(4) Brush lightly beaten white of 1 egg all over the inside of the pie, to seal it well.
(5) In a blender (or by hand in a bowl): beat 3 whole eggs, plus the yolk, and any leftover of the white, of the fourth one. Add sugar, salt, and vanilla.
(6) Pour in scalded milk, slowly and blend for another minute.
(7) Fill pie shell(s) and bake, for about 55 minutes. Pie will be ready, once it stops being wobbly, and wooden toothpick inserted into the middle of it, comes out clean.
SERVING
Serve chilled, as is or with garnish of your choice.
Other Notes
(1) If you are not familiar with cups, assume an empty, 15 ½ oz. size can to have 2 cups capacity (1 cup=8oz.),
tsp = teaspoon,
tbsp = tablespoon,
1lb = 453 grams
for more help try these links:
Ounces-to-grams conversions
Online Conversions
Temperatureconverter
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References
Special Thanks
Special Thanks to Town & Country Gardens Contributors: blogger, dive-angel (Karin), flickr, Jasmine&Roses, metric-conversions.org, onlineconversion.com, Rita Crane Photography. Rita Crane, daughter of LIFE magazine photographer Ralph Crane. Her work can be seen on Flickr at Rita Crane Photography or on her website., temperatureconverter, Shanti, shanti, TMR Davies, W.D. Williams

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