When we married, in December 1961, I still hadn't met his parents. In August 1962, we went to Fall City, WA, so that I could really connect with his folks. I watched eagerly as Grandma made delicious meals with little effort. One of the desserts that she prepared was custard pie. I asked her to teach me how to make one, but she...
Provided by Sandy Young
Categories Pies
Time 20m
Number Of Ingredients 7
Steps:
- 1. Heat oven to 450. If your oven tends to run a bit hot, cover the edges of the pie crust with strips of foil.
- 2. Thoroughly mix eggs, sugar, salt, and vanilla.
- 3. Gradually add scalded milk; pour immediately into unbaked pie shell. (To avoid spills, fill at the oven. I always put foil underneath the pie just in case any filling boils over. Burned milk is a mess to clean up, and it smells awful!)
- 4. Sprinkle top with as much nutmeg as you want. We like a lot!
- 5. Bake about 20 minutes or until a table knife inserted 1" from the side of filling comes out clean. The filling may look a little bit soft, but it will set later.
- 6. This pie is best served slightly warm with either Cool Whip or whipped cream on top; however, we love it cold with toppings, too.
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