Custard Pie

Ingredients

• 2 eggs
• 1/2 tsp. salt
• 1/4 c. sugar
• 2 c. milk
• 1 tsp. vanilla

Method

1. 1

   Line a pie tin with pastry, make a good rim on the crust.

2. 2

   Scald the milk and pour over the slightly beaten eggs; add the sugar and salt.

3. 3

   Strain the mixture into the lower crust, and grate a little nutmeg over the top.

4. 4

   Bake in a hot oven to cook the rim well; then reduce the heat and cook more slowly until custard is firm.

5. 5

   Test with knife as with cup custard.

6. 6

   Egg mixtures require a moderate oven.

Nutrition per serving

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 100. The excerpt below is the record exactly as published.

Custard Pie 2 eggs H tsp. salt 14 c. sugar Nutmeg (grated) 2 c. milk 1 tsp. vanilla Method. — Line a pie tin with pastry, make a good rim on the crust. Scald the milk and pour over the slightly beaten eggs; add the sugar and salt. Strain the mixture into the lower crust, and grate a little nutmeg over the top. Bake in a hot oven to cook the rim well; then reduce the heat and cook more slowly until custard is firm. Test with knife as with cup custard. Egg mixtures require a moderate oven. {Basis for 2 girls, 3^ rule.) PASTRY 237 3. Pumpkin Pie 13^ c. cooked and strained pumpkin % c. brown sugar J^ tsp. ginger or nutmeg 1 tsp. salt 2 eggs 1 tsp. cinnamon 13^ c. milk 1 tsp. orange juice Method. — Mix pumpkin, sugar, salt, and spices, add slightly beaten egg, and milk. Beat well; then add the orange juice. Fill the crust and bake. When a silver knife inserted in the pie will come from it clean, the pie is done. 4. Banana Pie }/2 doz. bananas }/2 tsp. salt

Cook this with the app: pantry check, scaling, and the assistant.