Old Fashioned Custard Pie Recipe 455

OLD FASHIONED CUSTARD PIE

Steps:

• Preheat oven to 400 degrees.
• In a large bowl whisk together eggs, sugar and salt.
• Slowly whisk in scalded milk a little at a time to prevent cooking the egg mixture.
• Stir in vanilla.
• Pour, through a sieve, into the unbaked pie shell.
• Sprinkle top with ground nutmeg.
• Bake for approximately 40 minutes or until a knife inserted near the center comes out clean.
• Filling will look wobbly but will set up as it cools.
• Chill thoroughly and serve with whipped cream.

OLD FASHIONED CUSTARD PIE

Steps:

• Preheat oven to 350°F.
• Mix first 8 ingredients together.
• Beat egg whites until stiff.
• Gently fold egg whites into mixture.
• Pour evenly into the (2) pie shells.
• Bake at 350°F for 30 minutes or until pies are set.

OLD FASHIONED CUSTARD PIE

Steps:

• Prepare pie shell and chill thoroughly, at least 30 minutes in the fridge.
• Preheat oven to 425 degrees.
• Scald milk over low heat. You can skip this step, but your custard will be a little "weepy.".
• In separate bowl, whisk eggs a little, then add sugar and salt and stir.
• Beat in scalded milk, only a little at a time (to avoid coagulating the eggs), stirring constantly. Stir in vanilla.
• Pour through strainer into chilled pie shell, removing as much foam as possible (foam makes the pie-top burn).
• Sprinkle nutmeg or cinnamon on top to settle any remaining foam. Best to sprinkle by hand in order to get a super-light dusting over the top; avoid clumping.
• Set pie at a lower height in your oven, not too close to the top.
• Bake about 20 minutes, then cover crust with aluminum foil and turn oven down to 325 degrees. Continue baking for another 20-25 minutes, until you can insert a knife and it comes out clean, and filling's not too jiggly.
• We prefer this pie eaten warm, but it's also excellent cold. Let it set a little before cutting so that it will keep it's shape.