• 1 unbaked pastry shell (9")
  • 4 eggs
  • 1/2 c. sugar
  • 1/4 t. salt
  • 1 t. vanilla extract
  • 2-1/2 c. milk
  • 1/4 t. ground nutmeg


Line unpricked pstry shell with a couble thickness of heavy-duty foil. bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Remove from the oven and set aside. Separate one egg; set the white aside. In a mixing bowl, beat the yolk and remaining eggs just until combines. Blend in sugar, salt and vanilla. Stir in milk. Beat reserved egg white until stiff peaks form; Fold into egg mixture. Carefull pour into crust. Cover edges of pie with foil. Bake at 350 degrees for 25 minutes. Remove foil; bake 15-20 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Sprinkle with nutmeg. Store in the refrigerator.

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Submitted 6/13/05.
Source: "Taste of Home" magazine Oct/Nov '98
Submitted By: Teagen Lefere
Mom's Custard Pie