"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

VELVET CUSTARD PIE Recipe

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

Contributor:  
Contributor:  
Evelyn Miller
Added: Wednesday, July 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 UNBAKED 9" PIE SHELL

2 1/2 C. MILK
4 EGGS
3/4 C. SUGAR
1 1/4 t. VANILLA
1/4 t. SALT
NUTMEG

Directions:
Directions:
PREHEAT OVEN TO 350 DEGREES, SET OUT PIE
SHELL.
IN A SMALL SAUCEPAN, SCALD THE MILK, SET ASIDE.
IN A LGE MIXER BOWL THOROUGHLY BEAT EGGS, SUGAR, VANILLA AND SALT TOGETHER.
AD 1 CUP OF HOT MILK TO THE EGG MIXTURE BEATING IT IN SLOWLY; ADD THE REST OF MILK AND CONTINUE TO BEAT SLOWLY. POUR INTO THE SHELL AND SPRINKLE WITH NUTMEG. BAKE ON THE LOWEST SHELF FOR 40 MIN. OR UNTIL PALE GOLD. REMOVE TO RACK AND COOL COMPLETELY BEFORE CUTTING AND SERVING.

Number Of Servings:
Number Of Servings:
6-8 SERVINGS
Personal Notes:
Personal Notes:
I PREBAKE PIE SHELL FOR APPROX. 3-5 MIN.,
WHICH KEEPS CRUST FROM GETTING SOGGY.

 

 

 

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