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August 2, 2011
Egg Custard Pie
Traditional Cakes & Pies
Prep time:
11 minutesbaking time:
35 to 55 minutes“We liked this custard pie so much, Grandma sometimes served it for breakfast.”
Ingredients
Serves 8
- 1 cup plus 2 tablespoons granulated sugar, divided
- 2 1/2 tablespoons all-purpose flour
- 1/8 teaspoon nutmeg
- 1/8 teaspoon salt
- 4 egg yolks
- 4 egg whites, divided
- 1 cup milk
- 2 tablespoons butter, melted
- 1 (9-inch) unbaked pie shell
Directions
1
Preheat the oven to 400°F.
2
Combine 1 cup granulated sugar, flour, nutmeg and salt in a large bowl and mix well.
3
Place 4 egg yolks and 2 egg whites in a medium bowl. Beat with an electric mixer set at medium-high speed until blended. Stir egg yolk mixture into sugar mixture. Gradually add milk, stirring continually. Add butter and mix well. Spoon egg mixture into pie shell.
4
Bake for 10 minutes. Reduce the oven temperature to 325°F. Bake pie until set, about 25 to 30 minutes.
5
Place remaining egg whites in a small bowl. Beat with an electric mixer set at high speed until frothy. Add remaining sugar. Beat until stiff peaks form. Spread meringue over the baked layer, sealing to edge of crust. Bake until meringue is lightly browned, about 10 to 15 minutes.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
A neighbor of Grandma's gave her an idea for a new twist on this pie. She added a tablespoon of marsala wine and a teaspoon of vanilla extract to the egg mixture. Grandma said it made the pie taste like it had been made at a fancy restaurant.
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