Egg Custard Pie
2 pie crusts
1 tsp ground nutmeg, freshly grated
6 large eggs
1 quart whole milk
1 12-oz can evaporated milk
1 cup sugar
1 TBSP vanilla extract
1/4 tsp salt
Evenly sprinkle nutmeg onto bottom of crusts. Whisk eggs together with remaining ingredients. Pour into pie crusts and bake at 400 degrees for 7 minutes. Reduce temperature to 325 and bake 35-40 minutes or until a knife inserting into the center comes out clean. Cool on wire racks and then chill for at least 1 hour.
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