"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baked Custard Pie Recipe

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This recipe for Baked Custard Pie, by , is from Middle Paxton Elementary School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Thoman
Added: Tuesday, March 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 large eggs
1/2 c. granulated sugar
1/2 tsp. salt
1 can (12 fl. oz.) Evaporated Milk
1 c. water
1 tsp. vanilla extract
Ground nutmeg

Directions:
Directions:
Preheat oven to 350 F
Combine eggs, sugar, & salt in large mixer bowl. Add evaporated milk, water, & vanilla extract; beat until mixed. Pour into 9" pie plate. Sprinkle with nutmeg. Place pie in 13 x 9- inch baking pan; fill pan with hot water to 1 - inch depth.
Bake for 55 to 60 minutes or until knife inserted near center comes out clean. Remove pie dish to wire rack to cool completely. Refrigerate until ready to serve.
NOTE: Add a bag of frozen or fresh berries, or coconut before baking.

 

 

 

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