Custard Pie

Ingredients

• one and one-half pints of milk
• three eggs
• three-quarters cup of sugar
• a little nutmeg

Method

1. 1

   Line tins with pie paste.

2. 2

   Scald milk in a double boiler.

3. 3

   Beat eggs and sugar, then pour scalded milk over while beating.

4. 4

   Pour into crust, grate nutmeg on top, and bake.

5. 5

   This recipe makes two pies.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 73. The excerpt below is the record exactly as published.

Custard Pie Prepare crust as usual and make custard as follows: One pint milk, two eggs, one-half cup sugar, salt, one-half teaspoon vanilla and one-half cup walnuts chopped quite fine. The nuts will rise to the top and form a thin crust, giving a delicious flavor. English Apple Pie Butter a shallow agate dish. Slice apples into dish to fill it. Sprinkle on one cup sugar, one-half teaspoon salt and a little grated nutmeg. Put on two teaspoons butter in little bits, two tablespoons water and cover dish with pie paste in which has been cut several slits. Bake about forty minutes. Serve hot with cream. 156 The Toronto Cook Book Prune Pie A prune pie that is excellent. Take a tender crust and line the pie plate. Soak three-quarter pounds and cook tender with four tablespoons sugar and one-half cupful of grape or other fruit juice. Press through a colander, add two tablespoons of chocolate and two or three tablespoons more of the juice. Cover with lattice strips and bake. Apple Lemon Pie Mix in order given, two small apples (chopped), one heaping cup sugar, one egg, one-quarter cup cracker crumbs, grated rind and juice of one lemon. Bake with two crusts. Makes one pie. Apple Pie with Whipped Cream Peel, core and quarter six large, tart apples. Line a pie tin with plain paste, fill it with the apples, cover generously with sugar, sprinkle with one-half teaspoon of cinnamon and a little grated nutmeg, dot with one tablespoon of butter cut into bits and bake until the apples are soft. Remove from the oven, cover with one cup of whipped cream and serve while hot. Custard Pie Have your tins lined with good pie paste, with the edges crimped, before you commence to prepare the custard, and the oven hot enough to bake the bottom in a hurry. Put one and one-half pints of milk in the double boiler to scald. Beat three eggs in a dish large enough to hold the milk; also add three- quarters cup of sugar and, as the milk reaches the boiling point, pour it slowly over the eggs and sugar, beating all the time. Pour the mixture quickly into the crust, grate a little nutmeg

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