Pie #18- Egg Custard Pie

Standard

This pie is not my favorite… a sweet friend at church LOVES egg pie (specifically his grandmother’s egg pie recipe).  When my grandmother sent me her own egg pie recipe I had to give it a try!  And… it was interesting.  If you love custard pies this would be right up your alley.

Egg Custard Pie  Screen Shot 2014-09-06 at 2.33.38 PM
Recipe from the kitchen of Nancy Henderson

Ingredients:

1 unbaked 9 inch pie crust
4 large eggs
1 1/2 tsp vanilla
1/4 tsp salt
1/4 tsp ground nutmeg
2 1/4 cups half and half
Additional nutmeg for topping

Directions:

Blind bake pie shell (see directions here). Reduce oven to 325 degrees.

Combine eggs and next four ingredients in a stand mixer at medium speed until blended.  Gradually mix in half and half and mix.  Remove pie crust and pour in filling. Sprinkle nutmeg over the top of the pie.  Bake for 1 hour or until 2 in from center is set.

Cool completely and store in refrigerator. 

photo 2

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