Every year my grandma made a boatload of
different pies for our family holiday gatherings!
We both LOVED custard pie and the tradition continues today
with all my children
You will need:
A 9" pie crust (See my daughter's butter pie crust tutorial HERE)
4 large eggs
1/2 cup sugar
1/4 tsp salt
1 tsp vanilla
2 1/2 cups milk
Nutmeg
Nutmeg Vitality essential oil (optional)
First, preheat the oven to 425°F.
Scald the milk. This can be done in the microwave; just microwave on high for 2 minutes and as needed until it starts steaming a little (not boiling). THIS IS AN IMPORTANT STEP so it won't take a bazillion years to bake! ;)Whisk together eggs, sugar, salt, and vanilla in a mixing bowl. Add one drop of Nutmeg Vitality (insert a clean toothpick into the bottle and swirl it into your filling so you don't get too much) Gradually & gently whisk the milk into the egg mixture.
Pour the filling into the pie crust. The uncooked filling is very sloshy, so I recommend doing this as close to the oven as possible (even with the pie already on the closed oven rack is a great idea!)
If you are doing multiple pies,
add the filling to each pie alternately in small increments,
to get an equal amount in each.
Sprinkle nutmeg on top cuz it's pretty and pretty yummy! :)
Then carefully put the pie(s) into the center rack if you haven't already.
As I said, the filling is very sloshy,
so all this must be done slowly and carefully,
to avoid splashing it out!
Bake at 425° F for 15 minutes. Then reduce heat to 350° and bake until knife inserted in center comes out clean (about 30 min). The filling will look bubbly and jiggly when it first comes out, but will settle and firm up as it sets.
Set on a cooling rack until cool, then put in the fridge for at least an hour.
LOW CARB TIP - Bake this in custard cups without a crust or use a low carb crust.
Also switch the sugar out for sucralose or other sugar alternative of your choice.
We always serve this pie cold.
You can add a squirt of whipped cream,
or just eat it plain :-)
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