Roberta LaQuaglia,
Glenburn Soda Fountain and Confectionery
Roberta says this pie goes well with a simple fruit syrup such as strawberry or raspberry but is also great on its own.
Egg Custard Pie
1 9-inch unbaked pie crust - your favourite recipe or store bought
3 eggs, beaten
3/4 cup white sugar
1/4 tsp salt
1 tsp vanilla extract
1 egg white
2 cups scalded milk (milk heated to almost boiling), cooled slightly
1/4 tsp ground nutmeg
1. Preheat oven to 400 F
2. Whisk together eggs, sugar, salt and vanilla. Continue stirring and add scalded milk gradually to prevent curdling.
3. Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Put pie plate on a cookie sheet to catch any spills. Pour custard mixture into piecrust. Sprinkle with nutmeg.
4. Bake for 30 to 35 minutes, or until a knife inserted near centre comes out clean. Cool on rack.
