Velvety Custard Pie

Velvety Custard Pie

4 slightly beaten eggs

3/4 cup sugar

1/4 teaspoon salt

1 teaspoon vanilla

2 1/2 cups milk, scalded

unbaked 9″ pie shell

Thoroughly mix eggs, sugar, salt and vanilla. Slowly stir in hot milk.

At once pour into unbaked pie shell. Sprinkle with nutmeg and cinnamon.

Bake at 475ºF for 5 minutes, then reduce heat to 425ºF and bake another 10 minutes. Cool on wire rack.

Amish Country Cookbook Vol III

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