Custard Pie
Most Amish families’ egg supplies have come from their own flocks of chickens. When there were plenty of eggs, the cook had a repertoire of dishes to make so that no eggs went to waste (fried or scrambled for breakfast or lunch, in sandwiches or on top of stewed crackers, mixed into noodles or angel food cake, and more). Custard pies were a welcome variation to the usual weekly fare.
Ingrediënten
- ⅓ cup sugar
- 2 tsp. flour
- ½ tsp. salt
- 3 eggs
- 3 cups milk
- ¼ tsp. nutmeg
- 1 9 ” unbaked pie shell
Instructies
- Combine sugar, flour, salt, and eggs and mix until smooth.
- Heat milk to boiling point.
- Add 1 cup hot milk to egg mixture.
- Pour that into the remaining hot milk.
- Pour into unbaked pie shell.
- Sprinkle nutmeg over top.
- Bake at 350° for 40–45 minutes.
Notes / Tips / Wine Advice:
Makes 1 9” pie
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