Egg Custard Pie
Egg Custard Pie is an moderately easy dinner. Made with 2 1/2 c. milk, 1 (12 oz.) can evaporated milk, 6 large eggs, 1 c. sugar and 1 tbsp. vanilla extract, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
🔗 Recipe adapted from RecipeNLG-Full
Sprinkle pie crusts evenly with 1/2 teaspoon nutmeg.
Bake in a preheated 475° oven for 2 minutes.
Remove from oven and gently press crusts down while warm; set aside.
Heat milk and evaporated milk in a large saucepan over medium heat.
(Do not boil.) Process eggs, sugar, vanilla and salt with remaining 1 teaspoon nutmeg in a blender until smooth.
Turn blender on high; add half of hot mixture in a slow, steady stream.
Stir egg mixture into remaining hot milk mixture.
Pour evenly into pie crusts.
Bake at 475° for 5 minutes.
Reduce oven temperature to 425° and bake 15 minutes.
(Pie will not be set.)
Cool on a wire rack 45 minutes. Chill.
Yield: 2 (9-inch) pies.
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