Best-Ever Custard Pie

September 19, 2010 11:27 PM
 

Guarantee: a crisp undercrust

Baked 9" pie shell
1/2 cup sugar
1/2 teaspoon salt
2 1/2 cups milk, scalded
1 teaspoon vanilla
4 eggs, slightly beaten
1/2 teaspoon nutmeg

Add sugar, salt, warm milk and vanilla to eggs. Pour into buttered 9" pie pan. Sprinkle with nutmeg. Set in shallow pan containing water (water should reach halfway up sides of pie pan). Bake in moderate over (350 degrees) until silver knife inserted halfway between edge and center of custard comes out clean, 30 to 35 minutes. The center of custard may look a little soft, but it will set later. (Over-baking will make the custard pie watery). Remove from oven and cool on rack at room temperature until lukewarm.

Carefully loosen custard around edge of pan with small spatula and gently shake pan to loosen custard completely. Tilt the custard over the cooled pie shell, holding the edge of custard directly above far edge of shell. Slip the custard into the pie shell, pulling the pan back to you until all the custard is in the shell. Let custard settle in place.

From: Farm Journal's Complete Pie Cookbook
 

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