Custard Pie
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You can use a store-bought pie shell for this, or you can create your own. Either way, it’s a wonderful finish to any meal!
Filling:
3 large eggs
1 (12 fluid ounce) can evaporated milk
1 cup white sugar
1 tbsp all-purpose flour
3 tbsp melted butter
1 tbsp vanilla extract
Topping:
1â„4 teaspoon ground nutmeg (and 1/4 teaspoon ground cinnamon if desired)
1 9″ pie shell (deep dish)
Preheat oven to 375 degrees F. Butter one side of a sheet of aluminum foil large enough to cover the inside of the pie shell, pressing into place. Weigh the foil down with pie weights or enough dried beans/legumes to cover the bottom of the pie shell. Bake for 10 minutes. Remove from oven, removing foil and whatever was used to weigh it down. (Please note, if you used dried beans or legumes, save them for the next time you wish to “blind bake” a pie crust. They won’t be edible after being used as pie weights.)
In a large bowl, mix the filling ingredients, trying not to froth the mixture.
Pour custard mixture into pie crust. Sprinkle with nutmeg (and cinnamon if using).
Bake for 30 minutes or until a knife inserted near center comes out clean.
Serves 8.
