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Egg Custard Pie Recipe

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This recipe for Egg Custard Pie, by , is from Lingenfelter Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Evelyn Lingenfelter


9-inch Pie crust, unbaked
1/2 cup white sugar
1/2 tsp. salt
1/4 tsp. nutmeg, if desired
2-2/3 cups scalded milk
1 tsp. Vanilla

8-inch pie crust, unbaked
3 eggs
1/2 cup white sugar (or little less)
1/3 tsp. salt
1/4 tsp. nutmeg, if desired
2 cups scalded milk
1 tsp. vanilla

Preheat oven to 450
Mix together sugar, salt, nutmeg
Beat eggs slightly
Add sugar mixture
Gradually add scalded milk
Add vanilla

Pour into unbaked pie shell of your choice
Bake for 10 minutes
Reduce to 350 and bake for approximately 10 minutes or until knife comes out clean 1 inch from edge of pie.
Pie will be not gelled in center but will set up as it cools!

Personal Notes:
Personal Notes:
This is one of my favorite pies and also some of my daughters!!




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