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Custard Pie
Credit: Ben Fink
ONE 9" PIE
The trick to making an old-fashioned custard pie is to cook it very slowly and evenly—don't be tempted to open the oven to peek until near the end of the baking time.
3 eggs
3⁄4 cups sugar
1 1⁄2 cups milk
1 tsp. vanilla
1⁄4 tsp. nutmeg
1 9" Unbaked pie shell
1. Preheat oven to 425°. Prick 9" unbaked pie shell all over with a fork and bake till lightly browned, about 10 minutes. Remove; lower oven to 300°.
2. Beat eggs, sugar, milk, vanilla, and nutmeg in a large bowl. Pour into crust. Bake until custard is set but still a bit wobbly, about 1 hour. Cool completely before cutting.
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