| |
| 1 |
|
9-inch pie crust |
|
| 4 |
|
large eggs |
|
| 1/2 cup |
|
sugar |
|
| 2- 2/3 cups |
|
milk |
|
| 1 tsp |
|
vanilla |
|
| 1/2 tsp |
|
salt |
|
| 1/4 tsp |
|
ground nutmeg |
|
|
|
| |
| Move oven rack to lowest position. Heat oven to 450° Prepare pastry. Beat eggs slightly in medium bowl with wire whisk or hand beater. Beat in remaining ingredients. To prevent spilling, place pastry-lined pie plate on oven rack. Pour filling into pie plate. Bake 20 minutes. Reduce oven temperature to 350°. Bake 10 to 15 minutes longer or until knife inserted halfway between center and edge comes out clean. Refrigerate any remaining pie after serving. |
|
| |
| Recipe Source |
|
Source: Paula ARG Kernachan
|
| |
| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |