Old Fashioned Custard Pie Recipe 455

Steps:

• Preheat oven to 400 degrees.
• In a large bowl whisk together eggs, sugar and salt.
• Slowly whisk in scalded milk a little at a time to prevent cooking the egg mixture.
• Stir in vanilla.
• Pour, through a sieve, into the unbaked pie shell.
• Sprinkle top with ground nutmeg.
• Bake for approximately 40 minutes or until a knife inserted near the center comes out clean.
• Filling will look wobbly but will set up as it cools.
• Chill thoroughly and serve with whipped cream.

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large bowl, whisk eggs. Whisk in remaining ingredients until blended. Pour into crust. Cover edge with foil. Bake at 400° until a knife inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Steps:

• Pre-heat the oven to 350°F. Beat your eggs slightly, then add sugar, salt, nutmeg, milk and vanilla extract. Beat well and pour into the unbaked pie shell. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle the top of the pie with fresh ground nutmeg and serve.

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add few drops yellow food coloring.
• Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
• Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack.

Steps:

• Prepare pie shell and chill thoroughly, at least 30 minutes in the fridge.
• Preheat oven to 425 degrees.
• Scald milk over low heat. You can skip this step, but your custard will be a little "weepy.".
• In separate bowl, whisk eggs a little, then add sugar and salt and stir.
• Beat in scalded milk, only a little at a time (to avoid coagulating the eggs), stirring constantly. Stir in vanilla.
• Pour through strainer into chilled pie shell, removing as much foam as possible (foam makes the pie-top burn).
• Sprinkle nutmeg or cinnamon on top to settle any remaining foam. Best to sprinkle by hand in order to get a super-light dusting over the top; avoid clumping.
• Set pie at a lower height in your oven, not too close to the top.
• Bake about 20 minutes, then cover crust with aluminum foil and turn oven down to 325 degrees. Continue baking for another 20-25 minutes, until you can insert a knife and it comes out clean, and filling's not too jiggly.
• We prefer this pie eaten warm, but it's also excellent cold. Let it set a little before cutting so that it will keep it's shape.