Sunday, February 19, 2012

Egg Custard Pie

 1 (9-inch) deep pie crust
4 slightly beaten eggs
1/2 c. sugar
1/4 tsp. salt
1/2 tsp. vanilla
1/8 tsp. lemon extract
2 1/2 c. scalded milk
1/2 teaspoon Nutmeg

Chill pie shell while making filling. Blend eggs, sugar, salt, vanilla, and lemon extract. Gradually stir in scalded milk. Stir in nutmeg. Pour into chilled unbaked pie shell. Bake at 400 degrees for 25-30 minutes. Pie is done when knife inserted halfway between outside and center of custard comes out clean.

1 comment:

Krista said...

This looks very similar to one of my favorite pies of all time, and the state pie of Indiana, Sugar Cream. Yummy!!!! Anything w/ custard in the title has to be great! Thanks for sharing at Church Supper. Have a blessed week and see you again next Sunday ~EMM

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