Egg Custard Pie Recipe
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Ready in: 1-2 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 2 pies
Ingredients:
2 deep dish pie shells (9 inch)
1 1/2 teaspoon ground nutmeg
2 1/2 cups milk
1 can (12 ounce) evaporated milk
6 large eggs
1 cup sugar
1 tablespoon vanilla
1/4 teaspoon salt
Directions:
Sprinkle pie crusts evenly with 1/2 teaspoon nutmeg. Bake at 475 degrees 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 for 5 minutes. Reduce temperature to 425 and bake 15 minutes. Pie will not be set. Cool on a wire rack.
This recipe from CDKitchen for Egg Custard Pie serves/makes 2 pies
Recipe ID: 15994
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Desserts
Pie
Custard Pie