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Velvety Custard Pie

Course: Pies


  • 4 Eggs Very Well Beaten
  • 1/2 Cup Sugar
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Vanilla
  • 2 1/2 Cups Milk Scalded
  • 1 9-Inch Unbaked Thin Pastry Shell


  • Thoroughly mix eggs, sugar, salt and vanilla. Slowly stir in hot milk. At once, pour into unbaked pie shell. (To avoid spills, fill at oven). Dash top with nutmeg.
  • Bake in very hot oven (475 degrees) for 5 minutes, then reduce to 425 degrees and bake 10 minutes longer or until knife inserted halfway between center and edge come out clean. Cool on rack. Serve cool or chilled.