Custard Pie
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 286. Vision transcription from the scanned page; needs review.
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Ingredients
- Pastry for Single-Crust Pie (see recipe, page 293)
- 4 eggs
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 1/2 cups milk
- Ground nutmeg
Instructions
- Bake pastry shell in a 450° oven for 5 minutes.
- For filling, in a bowl beat eggs slightly with a rotary beater or fork till combined. Stir in sugar, vanilla, and salt. Gradually stir in milk. Mix well.
- Place the partially baked pastry shell on oven rack. Pour the filling into the pastry shell. Sprinkle with nutmeg. Cover edge of pie with foil. Reduce oven temperature to 350° and bake for 25 minutes. Remove foil. Bake for 15 to 20 minutes more or till a knife inserted near the center comes out clean. Cool pie on a wire rack. Cover and chill to store.
- Coconut Custard Pie: Prepare as above, except stir in 1/2 cup toasted coconut with the milk. Mix well.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Buko pie (Coconut custard pie) - Philippines 01.jpg" by Obsidian Soul; license: CC0 (http://creativecommons.org/publicdomain/zero/1.0/deed.en); source: https://commons.wikimedia.org/wiki/File:Buko_pie_(Coconut_custard_pie)_-_Philippines_01.jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.