Easy Custard Pie
By Sandy Young CerrillosSandy
When we married, in December 1961, I still hadn't met his parents. In August 1962, we went to Fall City, WA, so that I could really connect with his folks. I watched eagerly as Grandma made delicious meals with little effort. One of the desserts that she prepared was custard pie. I asked her to teach me how to make one, but she assured me that I probably wouldn't be successful. Oh, dear, Grandma! Don't ever tell Sandy that she can't do something. I found this recipe and have been making yummy custard pies ever since! (Betty Crocker's Good and Easy Cookbook)
9-in. unbaked pie crust
eggs, slightly beaten
2 1/2 c
nutmeg to sprinkle on top of pie
1Heat oven to 450. If your oven tends to run a bit hot, cover the edges of the pie crust with strips of foil.
2Thoroughly mix eggs, sugar, salt, and vanilla.
3Gradually add scalded milk; pour immediately into unbaked pie shell. (To avoid spills, fill at the oven. I always put foil underneath the pie just in case any filling boils over. Burned milk is a mess to clean up, and it smells awful!)
4Sprinkle top with as much nutmeg as you want. We like a lot!
5Bake about 20 minutes or until a table knife inserted 1" from the side of filling comes out clean. The filling may look a little bit soft, but it will set later.
6This pie is best served slightly warm with either Cool Whip or whipped cream on top; however, we love it cold with toppings, too.
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