It's Eggily Delicious

Look! It’s a pie! It’s a custard! It’s a custard pie! Two great tastes that taste great together. If you need a simple dessert to throw together, this is a great recipe to have on hand. It’s light and eggily delicious.

Eggy Custard Pie

1 unbaked 9” deep dish pie shell, chilled
4 eggs, beaten lightly
1/2 cup sugar
1/2 tsp vanilla
1/4 tsp salt
1/8 tsp almond extract
2-1/2 cups milk, scalded
nutmeg, for sprinkling

Beat together eggs, sugar, salt, vanilla, and almond extract.

Scald the milk in a thick bottomed pot over medium-high heat or in a glass dish in the microwave, the very slowly, stir the scalded milk into the mixture.

You want to heat the milk to hot, but not boiling (you don't want to cook the eggs); heating the milk helps dissolve the sugar in the egg mixture.

Pour the mixture into the chilled unbaked pie shell. It will fill the deep dish pie shell to the very tippy top so be very careful when transferring the pan to the oven (we usually put it on a sheet of foil on a cookie sheet to help catch any spillage and make post-baking clean up easier).

Sprinkle nutmeg at will on top of pie before baking (amount really depends on your preference – we like a hearty sprinkling on ours).

Bake at 400° for 25-30 minutes. You’ll know the pie is done when you insert a knife and it comes out clean (for the best testing result, insert the knife halfway between the crust and the center of the pie).

Remove from oven and set on cooling rack for 15-30 minutes. You can serve it right away, but we suggest chilling it before serving. We suggest throwing a couple blueberries on the side, they add a nice tart bite to the dish.

NOTE

Okay, true confessions…it's not that we’re not saying we balled up a piece of napkin and hid it behind the crust to help prop the pie slice up for photographic reasons…because we did. So don’t be surprised if when you slice and serve it up, the weight of the custard overpowers the crust and causes your pie slice to fall back and split down the center. Not to worry, it’s still going to taste great. It’s really going to depend on the crust you use. Because here at TCC, homemade pie crust is a hit or miss thing with us (Wendi – hit, K2 – miss), we demonstrated the recipe with a premade pie shell, but feel free to experiment with your favorite pie crust.