Sandy Morgan, Fulton, Missouri, emails another version of custard pie from an Amish cookbook, and she says a friend, who loves this type of pie, really likes this recipe.
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Velvet Custard Pie Recipe
1 unbaked 9-inch pie shell
2 1/2 cups milk
4 eggs
3/4 cup sugar
1 1/4 teaspoons vanilla
1/4 teaspoon salt
Grated nutmeg
Heat oven to 350°F. Set out pie shell.Â
In small saucepan, scald milk over high heat; set aside.Â
In large mixing bowl, thoroughly beat together eggs, sugar, vanilla and salt. Add 1 cup hot milk to egg mixture, beating it in slowly. Add remaining hot milk and continue to beat slowly.Â
Pour custard into pie shell and sprinkle with nutmeg. Bake on lowest oven shelf for 40 minutes, or until filling is pale gold. Remove to rack and cool completely before cutting and serving. Yields 6 to 8 servings.
Note: I have made this with whole milk, and I have also made it with a combination of milk and half-and-half. It turns out either way, and no one seems to notice the difference. Â
