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Lunchbox Restaurant Egg Custard Pie


The Lunchbox Restaurant's newsletter for April-May shares this recipe for egg custard pie.


  • 1 unbaked 9-inch pastry shell
  • 4 eggs, slightly beaten
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 1/4 cups milk
  • Nutmeg


  1. Bake pastry shell at 400 degrees F for 5 minutes. Let cool.
  2. Combine eggs, sugar, vanilla and salt. Beat until blended.
  3. Gradually stir in milk; mix well. Pour filling into pastry shell.
  4. Sprinkle with nutmeg.
  5. Bake at 400 degrees F for 15 minutes, then reduce heat to 325 degrees and bake for 35 more minutes, or until a knife inserted in center comes out clean.
  6. Cool to room temperature before serving.
  7. Store in refrigerator.

Posted by GayleL at Recipe Goldmine 7/1/01 8:59:51 pm.


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