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Egg Custard Pie From Scratch

Egg Custard PieFlaky crust filled with velvety and creamy custard bring back childhood memories when moms and grandmas whip up this simple but delicious treat with their bare hands! Store-bought frozen pie crust can be used or if you have the time, make your own pie shell from scratch! Here is an easy dessert recipe for Egg Custard Pie.

1 (9 inch) unbaked pie crust
3 eggs, beaten
3/4 cup white sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 egg white
2 1/2 cups scalded milk
1/4 teaspoon ground nutmeg
3 drops yellow food coloring (optional)

Preheat oven to 400 degrees F (205 degrees C).

In a bowl, combine eggs, sugar, salt, and vanilla. Mix until well blended.

Add about a cup of the scalded milk into the egg mixture and mix well. Add the remaining milk and stir until combined. Add few drops yellow food coloring to intensify the color of the filling.

Line pie pan with pastry and brush the surface of shell with egg white to prevent the filling from soaking the crust and avoid it from getting soggy. Pour custard mixture into pie crust. Sprinkle with nutmeg.

Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack. Serve Egg Custard Pie with whipped cream of a scoop of your favorite ice cream.

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