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.
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reviews & comments
August 24, 2016
WOW! I have made many custard pies, but this one was absolutely the best I have ever eaten. My family raved about it. It is so velvety and creamy. It's easy to make too. I'm adding it to my own collection of recipes--might add a couple of other herbs to satisfy our personal tastes, but on its own merits, it's the greatest recipe I've found to date...sorry grandma!
February 7, 2011
very good and easy to make