Old-Fashioned Custard Pie |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe came from the best cook in West Virginiamy mother! I just added a little to her ingredients. I'm a widow, and my grown children live in another state. So mostly I make my custard pie for church and club functions. It's the most different pie of all the ones in my collection. Ingredients:
pastry for single- or double-crust pie (9 inches) |
4 eggs |
2-1/2 cups milk |
1/2 cup sugar |
1 teaspoon ground nutmeg |
1 teaspoon vanilla extract |
1 teaspoon almond extract |
1/2 teaspoon salt |
Directions:
1. Line 9-in. pie plate with bottom pastry; trim to 1/2 in. beyond edge of plate; flute edges or prepare a braided crust (see Editor's Note). Bake at 400° for 10 minutes.
2. In a large bowl, beat eggs. Add remaining ingredients; mix well. Pour into crust. Cover edges with foil. Bake for 20-25 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 6-8 servings.
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