Custard Pie

Name: Custard Pie
Ingredients: 1 whole 10-inch Pie Crust, Store Bought Or Your Favorite Recipe; 4 whole Large Eggs; 2/3 cups Sugar; 2-2/3 cups Whole Milk; 2 teaspoons Vanilla; 1/2 teaspoons Salt; 1/2 teaspoons (scant) Ground Nutmeg; Cinnamon, For Sprinkling On Top, Use As Much Or As Little As Desired

8 ingredients

4 steps

Ingredients

1 whole 10-inch Pie Crust, Store Bought Or Your Favorite Recipe
4 whole Large Eggs
2/3 cups Sugar
2-2/3 cups Whole Milk
2 teaspoons Vanilla
1/2 teaspoons Salt
1/2 teaspoons (scant) Ground Nutmeg
Cinnamon, For Sprinkling On Top, Use As Much Or As Little As Desired

Directions

1

Prepare your favorite 10-inch pie crust and par-bake it. My favorite is the Easy Push Crust, found here on TastyKitchen in my recipe box.
2

Once your pie crust is ready ... Preheat oven to 450 F. In a large bowl, beat eggs slightly with a wire whisk. Then add in all of the remaining ingredients, except cinnamon. Mix to combine.
3

Fill your par baked crust carefully with the egg mixture and then cover it generously with cinnamon. Slide pie into the oven, being careful not to slosh. Bake for 20 minutes. Then turn down oven to 350 F and bake 15 minutes more. Pie should jiggle, but not slosh when you test it.
4

Cool 2 hours before serving. Is also great served cold from the fridge!