A deliciously smooth custard filled pie crust topped with strawberry sauce.
- 4 whole eggs
- 2/3 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 1/4 cups skim milk
- 12 ounce can evaporated milk
For this pie you will need one 9” unbaked pie crust. Either make your own favorite pie crust (like I did), or buy an already prepared crust
Preheat oven to 425 degrees.
In a medium saucepan, add skim and evaporated milk. Heat until scalded, then remove from heat.
In a large bowl, add eggs; beat with electric mixer. Add sugar, salt, nutmeg, and vanilla; mix thoroughly. Add scalded milk, and beat again until all ingredients are well blended. Pour into pie crust and cover crust with pie baking ring.
Bake for approximately 25-30 minutes. Check for doneness by inserting a table knife off to the side – away from the middle of the pie. If the knife comes out clean, the pie is done. The center of the pie will look a little soft, but be careful not to overcook it. Baking a custard pie for too long may make the custard watery. Serve warm or cold. Store in the refrigerator.