Martha'S Egg Custard Pie

Name: Martha'S Egg Custard Pie
Ingredients: 5 eggs; 3/4 c. sugar; 2 dashes salt; 1 Tbsp. cornstarch; 1 Tbsp. plus 1/2 tsp. vanilla extract (pure); 2 c. milk (one large can of evaporated plus 1/2 c. homogenized); 1 unbaked 9-inch pie crust (frozen); 1 Tbsp. pure butter

8 ingredients

27 steps

Ingredients

5 eggs
3/4 c. sugar
2 dashes salt
1 Tbsp. cornstarch
1 Tbsp. plus 1/2 tsp. vanilla extract (pure)
2 c. milk (one large can of evaporated plus 1/2 c. homogenized)
1 unbaked 9-inch pie crust (frozen)
1 Tbsp. pure butter

Directions

1

Set
2

pie crust out to thaw while mixing custard filling. Check to make sure all cracks are smoothed shut.
3

Preheat oven to 450°.
4

Beat
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eggs. Scald milks.
6

Mix sugar, salt and cornstarch together.
7

Add to eggs while beating on low speed. Add vanilla, then
8

milk slowly.
9

Mix
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well.
11

Pour
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into pie shell slowly. Bake
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at 450° for 5 minutes;
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425° for 5 minutes; 375° for 10 minutes; then reduce temperature to 325° and bake until center
15

of pie
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is
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set.
18

Test by shaking pie slightly.
19

Ovens vary
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so you may have to reduce temperatures by 5°or so.
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Don't burn.
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Dot
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top with
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butter.
25

(First
26

time
27

ever sharing this recipe.)