Egg Custard Pie
ready in: 1-2 hrs
serves/makes: 2 pies
recipe id: 15994
cook method: oven, stovetop
photo by: libby63
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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.
nutritionNutritional data has not been calculated yet.
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