Vanilla Custard Pie
4 XL eggs, at room temperature
1/2cup granulated sugar
1 cup heavy cream, at room temperature
1 cup light cream, at room temperature
1/4 cup milk, at room temperature
2 t pure vanilla extract
1 fully baked 9" pie shell
1/4 t grated nutmeg
>how to make<
*Beat the eggs in a large mixing bowl.
*Blend in the sugar, heavy cream, light cream, and milk.
*Stir in the vanilla.
*Pour the filling into the baked pie shell and sprinkle the nutmeg evenly over the top.
*Bake in a preheated 425 degree oven for 10 minutes, reduce the oven temperature to 325 degrees, and continue baking for 35 minutes longer, or until the filling has set and a knife inserted 2 inches from the center withdraws clean.
*Transfer to a cooling rack.
*Serve warm or at room temperature.
-serves 6-8-
Labels: Custard pie recipe, Vanilla Custard Pie