The trick to making an old-fashioned custard pie is to cook it very slowly and evenly—don't be tempted to open the oven to peek until near the end of the baking time
.Egg Custard Pie
yields one 9” pie or 4 individual 3” tarts
3 eggs
3/4 cup sugar
1 1/2 cups milk
1 tsp. vanilla
1/4 teaspoon fresh-grated nutmeg
1/2 teaspoon fresh-grated orange zest
1 (9") unbaked pie shell, see Graham Cracker Crumb Crust recipe below.
Preheat oven to 425°. Prick a 9" unbaked pie shell all over with a fork and bake till lightly browned, about 10 minutes. Remove; lower oven to 300°.
Beat eggs, sugar, milk, vanilla, and nutmeg in a large bowl. Pour into the crust. Bake until custard is set but still a bit wobbly, about 1 hour. Cool completely before cutting.
Graham Cracker Crumb Crust
1 3/4 cup Graham Cracker crumbs
2 Tablespoons sugar
2 Tablespoons brown sugar
1/2 teaspoon salt
1/4 pound / 8 T butter, melted butter
Mix all ingredients and press evenly into a 9-inch pie shell, or small individual tart shells. Chill for 30 minutes.
