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Egg Custard Pie
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Smooth and silky

Angela Creighton

Serves/Makes:1 Pie

  • 1 unbaked 9 inch pie shell
  • 4 large eggs, slightly beaten
  • 2/3 cup (150 ml) sugar
  • 1/2 tsp (2 ml). salt
  • 2-2/3 cups (625 ml) milk
  • 1-1/2 tsp (7 ml). vanilla extract
  • 1/4 tsp (1 ml). nutmeg
  • Preheat oven to 425 degrees (225 C.).
  • Combine eggs, sugar, salt, milk and vanilla.
  • Stir until custard is smooth.
  • Pour into unbaked pie shell.
  • Sprinkle nutmeg on top.
  • Bake pie for 15 minutes.
  • Lower the heat to 350 degrees (175 C.).
  • Bake for 25-30 minutes or until a knife inserted into the edge of the custard comes out clean.
  • The center will be wobbly.
  • Remove pie from oven.
  • Let pie set for at least 30 minutes before cutting.

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