Old Fashioned Custard Pie, 2 versions

It doesn't get much easier than this to make a delicious pie. Sometimes the simple things in life are all you need.  You probably have all of the ingredients available, if you're like me, and always have unbaked Pie Crusts in the Freezer for a last minute dessert like this. I love this pie. The second version makes it's own Crust as it Bakes.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - unbaked Pie Shell, your choice.

3 Large Eggs, beaten
1/2 C Granulated Sugar
1/2 tsp Salt
1/2 tsp Nutmeg + additional .
2 2/3 C Whole Milk
1 tsp Vanilla, the best you can afford!

In a large mixing bowl:
Beaten Eggs
Sugar
Salt
Nutmeg
Milk
Vanilla
Whisk well.

Pour into the Pie Shell.
Bake 35 - 40 minutes.
Remove to a rack to cool for 10 minutes.

Sprinkle with additional Nutmeg just prior to serving.
Serve with my favorite Homemade Whipped Cream. (recipe to follow)

Enjoy!
Peace in the Kitchen!



Custard Pie
This one makes it's own crust as it bakes.

Here's what you'll need:
Preheat the oven to 400 degrees
1 - 9" Pie Pan, well Buttered.

1 C Flour
1 1/2 tsp Baking Powder
1/2 tsp Salt
1 TBS Butter, Melted
3/4 C Granulated Sugar
4 Eggs
2 C Whole Milk
1 C Flaked Coconut
1 tsp Vanilla

In a Mixing Bowl:
Flour
Baking Powder
Salt
Butter
Sugar
Eggs
Milk
Coconut
Vanilla
Mix well with a Wooden Spoon.

Pour into the Pie Pan.
Bake for 25 - 30 minutes, until the Custard sets.
Remove Pan to a rack to cool completely.

Serve with Homemade Whipped Cream. (I've included my favorite recipe)



This is my favorite recipe for homemade Whipped Cream.

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.

Enjoy!
Peace in the Kitchen!