4 eggs, lightly beaten, plus one egg (use the white to brush bottom of pie pan to prevent crust from becoming soggy and add the yolk into the mixture)
1/2 cup granulated sugar
1/2 teaspoon salt
2 1/2 cups milk
1 teaspoon vanilla
1 teaspoon lemon or orange zest
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 uncooked pie crust for 9" pie pan


Preheat oven 425 degrees F.
Lay 1 uncooked pastry shell on a pie pan. Crimp the sides. Put in the refrigerator while mixing the filling.

Beat the eggs lightly and add milk, sugar, salt, lemon or orange zest, and vanilla. Mix to combine thoroughly by hand.

Pour into uncooked pastry on a pie pan. Sprinkle with nutmeg and cinnamon. Put in the oven at 425 degrees F for 15 minutes and cover with aluminum foil to prevent browning of crust.

Lower temp to 350 degrees and bake for 45 minutes degree F until cooked. Test for doneness, by inserting a toothpick on the center of custard pie. If toothpick comes out clean, pie is cooked.

Cool for 30 minutes before slicing.

*Kitchen tested by Author on May 30, 2008


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