Egg Custard Pie
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Serves/Makes: 2 pies
Ready in: 1-2 hrs
- 2 deep dish pie shells (9 inch)
- 1 1/2 teaspoon ground nutmeg
- 2 1/2 cups milk
- 1 can (12 ounce size) evaporated milk
- 6 large eggs
- 1 cup sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
Sprinkle pie crusts evenly with 1/2 teaspoon nutmeg. Bake at 475 degrees F for 2 minutes. Remove from oven and gently press crusts down while warm. Heat milk and evaporated milk in a large saucepan over medium heat. Do not boil. Process eggs, sugar, vanilla, salt and remaining 1 teaspoon nutmeg in a blender until smooth. Turn blender on high. Add half of hot mixture in a slow steady stream. Stir egg mixture in to remaining hot milk mixture. Pour evenly in to pie crusts. Bake at 475 degrees F for 5 minutes. Reduce temperature to 425 degrees F and bake 15 minutes. Pie will not be set. Cool on a wire rack.
Recipe Source: cdkitchen.com
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