Egg Custard Pie

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Robyn

Eggs, milk, vanilla, and nutmeg make this my favorite pie in the custard family of pies.

Ingredients:

3 Tbsp flour
3/4 cup sugar
1 dash salt
3 regular eggs, slightly beaten
1 can evaporated milk
1 tsp vanilla
1 sprinkle nutmeg

Steps:

Grease and flour a 9-inch glass pie pan. Make sure all areas are covered.
Combine flour, sugar, and salt.
Add eggs gradually.
Stir in milk and vanilla.
Pour into pan.
Sprinkle with nutmeg.
Bake 40 minutes or until set at 350 degrees F.

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doris gordon

January 28, 20130 found this helpful

Is there a pie crust? If the picture shown is for this recipe, it is shown with a pie crust.

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hopeful

January 31, 20130 found this helpful

I am also wondering about the pie crust. Actually I would rather not have a crust, and bake in custard cups. Still, just wondering.

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scott E.

February 2, 20130 found this helpful

With the butter and flour you don't need a pie crust. I have made this a lot. I like to add firm fruit or some chopped dried fruit after the first 20-25 min.

The fruit will sink but not to the bottom. The bottom is set. But it is a nice suprise when it is cut. Not a lot of fruit. Just a few pieces per slice.

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Banjo F.

February 18, 20130 found this helpful

I don't really use a pie crust, but the name makes you think you would. I just grease and flour it but I have never eaten one of these with a pie crust. It might be good though, with a graham cracker crust. :)

Blessings,
Robyn

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