|My Egg Custard Pie is simple and so delicious!|
My weekend tradition happens to be baking some delicious goodie. My Egg Custard Pie recipe that I have for you is one of the easiest pies ever. This is one of those comfort foods that will make you forget your troubles. Once you dig in and savor that creamy, but firmer than a pudding texture that is lightly accented with vanilla and nutmeg, you soon find yourself in a very happy place.
All that is involved is throwing together a pie crust like my no fail oil pie crust and then mixing the custard ingredients and pour into that unbaked shell. No top crust is needed for my Egg Custard Pie. I do hope you will try these recipes because they really are extra good.
You can use own favorite pie crust recipe to fit a ten-inch pie pan. However, this oil pie dough is the ONLY one that I use these days because of how simple, failproof, and flakey the pie crust is.
I hope that the next time that you’re in the mood to bake a pie that you’ll print out my Egg Custard Pie recipe. I honestly think that once you taste it that you will be glad that you did.
My Egg Custard Pie
1 cup of sugar
1/4 teaspoon of salt
1/4 teaspoon of ground nutmeg
3 cups of milk
2 teaspoons vanilla extract
Prepare your crust first before you work on the custard filling. Place your crust in a greased 10-inch pie pan.
In your large mixing bowl, beat the eggs first with your electric mixer. Then add the remaining ingredients and beat thorough.
Pour your custard liquid into the waiting shell. Bake at 450 degrees for 20 minutes and then reduce your oven temperature to 350 degrees for about 30 more minutes or until a knife inserted in the center comes out clean.