Custard Pie

  My Corn Fed Country Boy LOVES Custard Pie, so I have been on the hunt for “THE” Custard Pie recipe.  It’s taken me some time, some flops and some “ALMOST got it’s” before I did it.  Today, I achieved THE Custard Pie, and here it is!

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Ingredients

• 4 whole Large Eggs
• ⅔ cups Sugar
• 2-⅔ cups Whole Milk
• 2 teaspoons Vanilla
• ½ teaspoons Salt
• 1/2 teaspoon Nutmeg, a scant measuring
• Cinnamon

Prepare your favorite 10 inch pie crust and par-bake it. My favorite is Easy Push Crust, found here. Then, continue below:
Preheat oven to 450*. Beat eggs slightly with wire whisk before adding in all remaining ingredients, except cinnamon.
Fill your par baked crust carefully with egg mixture and cover generously in cinnamon. Slide into oven, careful not to slosh, and bake for 20 minutes.
Turn down oven to 350* and bake 15 minutes more. Pie should jiggle, but not slosh when you test it.
Cool 2 hours before serving. This will be safe for a total of 4 hours on the counter and can be served room temperature the first night.  Don’t be worried, it is also great served cold from the fridge the next day, in fact, that’s how some prefer it!

Dig in!

Hugs, T

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