Lisa Potter, Loveland, Ohio, sends a recipe from the 1961 Betty Crocker’s New Picture Cookbook.
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Egg Custard Pie Recipe
4 eggs or 8 egg yolks
2/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon nutmeg
2 2/3 cups scalding hot milk*
1 teaspoon vanilla, optional
*Use part cream for an extra-rich pie.
Heat oven to 450°F.
Beat eggs slightly with rotary beater. Then beat in remaining ingredients.
Pour into pastry-lined, unbaked, 9-inch pie pan and bake for 15 minutes.
Reduce oven temperature to 350° and bake for an additional 10 to 15 minutes, just until knife inserted 1-inch from side of filling comes out clean.
Note: The center may still look a bit soft, but it will set later. Don’t overbake, as it makes the custard “watery.” Serve slightly warm or cold.
