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    LUNCHBOX RESTAURANT EGG CUSTARD PIE


    Source of Recipe


    knoxnews.com

    Recipe Introduction


    The Lunchbox restaurant's newsletter for April-May shares this recipe for egg custard pie.

    List of Ingredients




    1 unbaked 9-inch pastry shell
    4 eggs, slightly beaten
    2/3 cup granulated sugar
    1 teaspoon vanilla extract
    1/4 teaspoon salt
    2 1/4 cups milk
    Nutmeg

    Recipe



    Bake pastry shell at 400 degrees F for 5 minutes. Let cool.
    Combine eggs, sugar, vanilla and salt. Beat until blended. Gradually stir in milk; mix well. Pour filling into pastry shell. Sprinkle with nutmeg.
    Bake at 400 degrees F for 15 minutes, then reduce heat to 325 degrees and bake for 35 more minutes, or until a knife inserted in center comes out clean. Cool to room temperature before serving.
    Store in refrigerator.

 

 

 

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