Velvet Custard Pie

Thursday, May 14, 2015

Velvet Custard Pie
The thing about custard pie - it's unassuming on a plate. No frills, no fluff, no fancy schmancy.  But it's one of those comforting things to reach for late at night when the desk lamp is on and the keys are clicking. Or to enjoy mid-afternoon by the garden with a cup of tea while the wind stirs the lavender blossoms. Or to snatch a bite straight out of the pan when reaching in the refrigerator for that bag of spinach in the bottom drawer.  Here's to a simple dessert that brings back childhood memories of life on a farm where milk was plentiful, eggs were fresh and pie showed up on the table regularly.

Velvet Custard Pie

4 eggs
3/4 cup sugar
2 1/2 cups scalded milk (I use cream mixed with half and half)
1/2 teaspoon vanilla
Pinch of salt

Preheat oven to 425 degrees.

Beat eggs, sugar, vanilla and salt together.  Pour the hot milk in slowly, whipping on a low setting. Pour into unbaked 9-inch pie crust.  Sprinkle top generously with nutmeg or cinnamon. Bake at 425 degrees for 10 minutes, then reduce heat to 325 degrees until done (approximately 20 - 30 more minutes). Pie should be slightly jiggly when removing from oven. You don't want to over-bake or custard will boil.  Cool completely and chill before cutting.

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