Easy Custard Pie

I have always loved custard desserts, how about you? When making the filling for this pie, I told myself, hold yourself, do not lick hahaha When the filling was freshly made, omg, you can finish it yourself, and you will end up with no pie (you is me, I mean hahahha). You can use store bought crust or make your own, which ever is easiest for you 🙂

1 pie shell, 9 inch (either unbaked or baked, see note below), this time I use store bought ready to use (at Walmart)

2 1/3 c milk

4 eggs

1/2 c sugar

a pinch of salt

1 tsp vanilla essence

a pinch of nutmeg (optional)

Method

Heat milk until scalded, turn down heat

In a bowl, stir eggs briskly with a fork or spoon then mix in sugar, salt and vanilla. Slowly stir into hot milk

Sprinkle pie shell with nutmeg and pour filling into the shell. Bake on the bottom shelf of your oven for 450 F for 10 minutes then lower the temperature at 325 F and bake for half hour (knife inserted comes out clean).

Cool before slicing.

Enjoy~

NOTE: if you are using unbaked pie shell, grease the inside of the shell with softened butter or margarine (or even lightly beaten of 1 egg white. You can also sprinkle the nutmeg after you pour filling into the shell before baking.

Print Recipe

Easy Custard Pie

Servings: 0

Ingredients

• 1 pie shell 9 inch (either unbaked or baked, see note below), this time I use store bought ready to use (at Walmart)
• 2 1/3 c milk
• 4 eggs
• 1/2 c sugar
• a pinch of salt
• 1 tsp vanilla essence
• a pinch of nutmeg optional

Instructions

• Heat milk until scalded, turn down heat
• In a bowl, stir eggs briskly with a fork or spoon then mix in sugar, salt and vanilla. Slowly stir into hot milk
• Sprinkle pie shell with nutmeg and pour filling into the shell. Bake on the bottom shelf of your oven for 450 F for 10 minutes then lower the temperature at 325 F and bake for half hour (knife inserted comes out clean).
• Cool before slicing.
• Enjoy~

Notes

if you are using unbaked pie shell, grease the inside of the shell with softened butter or margarine (or even lightly beaten of 1 egg white. You can also sprinkle the nutmeg after you pour filling into the shell before baking.