Custard Pie
Source: The Little House Cookbook: Frontier Foods from Laura Ingalls Wilder’s Classic Stories
Ingredients
pastry for single-crust 9-inch pie
2 cups milk
1/4 lemon rind
dash of nutmeg
3 eggs
1/3 cup granulated sugar
pinch of salt
1 tablespoon flour
Directions
Prepare crust and line a 9-inch pie pan. Prick dough all over with a fork to prevent bubbling. Bake at 425°F for 10 minutes.
In heavy saucepan, heat milk just to boiling. Score and shave lemon rind into the milk; add nutmeg.
In medium bowl, beat the eggs; then beat in the sugar, salt and flour. Gradually stir in the hot milk mixture. Pour custard into saucepan and stir over medium heat until it coats the stirring spoon with a creamy film. Pour into pie shell and bake at 425°F for 10 minutes. Reduce temperature to 350°F and continue baking until filling is browned and knife inserted comes out clean, about 25 to 30 minutes. Serve at room temperature.
Makes 1 pie.
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