Egg Custard Pie
1 (15-ounce) package refrigerated piecrusts
1 teaspoon ground nutmeg
6 large eggs
1 quart milk
1 (12-ounce) can evaporated milk
1 cup sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
Fit each piecrust into a 9-inch deep-dish pieplate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrusts with a fork.
Bake at 400 for 5 minutes. Remove from oven, and sprinkle evenly with nutmeg.
Whisk together eggs and next 5 ingredients; pour into piecrusts.
Bake at 400 for 7 minutes; reduce temperature to 325, and bake 35 to 40 minutes or until a knife inserted in center comes out clean. Cool on wire racks; chill at least 1 hour.
page revision: 2, last edited: 27 Jul 2009 19:12
