This silky creamy custard pie offers eggs, cream, milk, sugar and vanilla in an incredibly sweet creamy treat that prepares in a matter of minutes.
Remember the way our ancestors used to cook with healthy ingredients that everyone knows by name? There was no mixed box and shortcuts. What you put in a cake you take out straight from the farm or the farmers market. This silky, creamy custard pie reminds me of my grandmothers cooking. When she was cooking everything seemed to come together quickly and easily but tasted very exceptional.
A delicious custard pie has six ingredients if you buy an uncooked pie crust. I know what you're thinking Grandma would never do. You're right but times were different back then and there wasn't as much of a distraction back then as it is now.
* Ingredients :
° 1 pie crust (9 inches), uncooked
° 4 large eggs
° 3/4 cup sugar
° 1/4 teaspoon salt
° 1 teaspoon vanilla
° 1 cup heavy cream
° 1 1/2 cups milk
° 1/4 teaspoon nutmeg
* Instructions :
Preheaat oven to 400 degrees.
In a small bowl, separate an egg white from the yolk and keep them together.
Brush the crust with beaten egg whites and pre-bake for 7-8 minutes. Let it cool for 10 minutes.
In a large bowl, whisk together 3 eggs plus spare yolks and all remaining beaten egg whites, sugar, salt, vanilla, cream, and milk.
Pour the egg mixture into the pancake and sprinkle with nutmeg. Bake for 35-45 minutes or until a knife is inserted in the center and comes out clean.
Cool on wire rack. Store in the refrigerator.
Enjoy!
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