Egg Custard Pie

• Vegetarian

• Refrigerated

  • 1 Egg white
  • 3 Eggs plus one egg yolk, whole

• Baking & Spices

  • 1/4 tsp Nutmeg, ground
  • 1/4 tsp Salt
  • 3/4 cup Sugar
  • 1 tsp Vanilla extract

• Bread & Baked Goods

  • 1 (9 inch unbaked pie crust

• Dairy

  • 2 1/2 cups Whole milk

Found on lanascooking.com

Description

Ingredients

• 1 (9-inch) unbaked pie crust
• 1 egg white, lightly beaten
• 3 whole eggs plus one egg yolk, beaten
• 3/4 cup sugar
• 1/4 tsp. salt
• 1 tsp. vanilla extract
• 2 1/2 cups whole milk
• 1/4 tsp. ground nutmeg

Directions

• If using a frozen pie crust, allow it to thaw at room temperature according to its package directions.
• Prick the crust all over with the tines of a fork.
• Brush thoroughly with beaten egg white. This helps prevent the crust from becoming soggy.
• Set the crust aside.
• Preheat the oven to 400 degrees.
• In a medium bowl, add the beaten eggs, sugar, salt, and vanilla. Beat together.
• Using a wire whisk, add the milk.
• Place the prepared pie crust on a baking sheet.
• Pour the egg and milk mixture into the pie crust filling baking cups with any excess mixture.
• Sprinkle the top with nutmeg.
• Bake for 30-35 minutes or until a knife inserted near the center comes out clean.
• Remove from the oven and transfer to a cooling rack.
• May be served either cold or at room temperature.