"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

VELVETY CUSTARD PIE Recipe

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This recipe for VELVETY CUSTARD PIE, by , is from The FRASER Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
JUDY FRASER
Added: Saturday, December 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 extra large or jumbp eggs,
1/4 tsp salt,
1/2 c sugar,
3 c scalded milk,
1 tsp vanilla,
nutmeg,
pastry for a 9in pie,

Directions:
Directions:
beat eggs slowly, gradually add salt and sugar while beating....add scalded milk very slowly so as to not curdle the eggs...keep stirring...stir in vanilla,,,pour into weel chilled pie shell. sprinkle with nutmeg...place pie on middle shelf in oven...DO NOT place pie on a baking sheet or foil. bake at 450 for 10-15 minutes. reduce heat in oven to 325 and bake for 30 to 40 minutes longer....use a knife to test...when it comes out clean it is done...DON"T OVERBAKE..........NOTE:
place pie in oven when only half full of custard mixture....then add the rest of the filling to prevent spilling over!!!

 

 

 

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