8 Servings
9-inch pie crust
4 eggs
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
2 -1/2 cups milk
Nutmeg (optional)
For crust, prepare (see Classic Crisco Pie Crust recipe). Do not bake. Heat oven to 425�F.
Bake at 425 degrees for 5 minutes.
For filling, beat eggs with fork or at low speed of electric mixer until lemon colored. Stir in sugar, vanilla and salt. Stir in milk gradually. Mix well. Pour into partially baked pie crust. Sprinkle with nutmeg, if desired.
Bake at 425 degrees for 15 minutes. REDUCE OVEN TEMPERATURE TO 350 degrees. Bake 20 to 25 minutes or until knife inserted in center comes out clean. Cool to room temperature before serving. Refrigerate left over pie.
Variation: Coconut Custard Pie: Stir 1/2 cup flake coconut into egg mixture before baking.
Bake at 425 degrees for 5 minutes.
For filling, beat eggs with fork or at low speed of electric mixer until lemon colored. Stir in sugar, vanilla and salt. Stir in milk gradually. Mix well. Pour into partially baked pie crust. Sprinkle with nutmeg, if desired.
Bake at 425 degrees for 15 minutes. REDUCE OVEN TEMPERATURE TO 350 degrees. Bake 20 to 25 minutes or until knife inserted in center comes out clean. Cool to room temperature before serving. Refrigerate left over pie.
Variation: Coconut Custard Pie: Stir 1/2 cup flake coconut into egg mixture before baking.
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