"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Mom's Custard Pie Recipe

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This recipe for Mom's Custard Pie, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Knutson
Added: Sunday, July 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 unbaked 9" pie shell
4 eggs
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
2-1/2 cups milk
1/4 teaspoon ground nutmeg

Directions:
Directions:
Line pie pan with pastry, then put double thickness of heavy-duty foil on and bake at 450 for 8 minutes remove foil, bake 5 minutes longer. Remove from oven and set aside. Separate one egg; set the white aside. In a mixing bowl, beat the yolk and remaining eggs just until combined. Blend in sugar, salt and vanilla. Stir in milk. Beat reserved egg white until stiff peaks form; fold into egg mixture. Carefully pour into crust. Cover edges of pie with foil. Bake at 350 for 25 minutes. Remove foil; bake 15 - 20 minutes longer or until knife comes out clean. Sprinkle nutmeg on top, store in refrigerator.

Number Of Servings:
Number Of Servings:
6-8 servings

 

 

 

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