Custard's Last Stand pie

A baked Custard Pie,
which is really a pudding in a pie shell

Baked Custard Pie
4 Eggs
2 1/3 cups of milk
1 unbaked 9"pie shell
½ cup of white sugar
1 tsp vanilla
¼ tsp salt
Nutmeg to taste

Warm the milk either on the stove or in
the microwave until the chill is just off of
it, like a baby's bottle.

As you crack the eggs save a little bit of the white of the egg
and brush it on the pastry shell now,
this helps the pastry shell to not be damp in the completed pie

In a small bowl stir eggs briskly with whisk
and stir in the sugar, salt and vanilla.
Very slowly stir into the warm milk.

TIP
To prevent spills it is easier to place the pie shell
on the rack in the oven before you pour in the
filling and then very gently slide the rack in.

Pour the filling into the pie shell.
Sprinkle with nutmeg.
Bake on the bottom shelf in 450 oven for 10 minutes.
Lower the heat to 325 and bake
for about 30 minutes until an inserted knife
comes out clean.
Cool and enjoy your pie.


If you are not a pastry maker purchase a frozen
pie shell from the supermarket and it will still be enjoyable.

Do you want to know how to prevent sagging?
Just eat until the wrinkles fill out.

Enjoy WW