Ancient Romans were the first to discover how eggs work as a binding product in baking. So custard pies and tarts began to appear during the Middle Ages. And of course, they’re very popular today!
Ingredients
1 unbaked pie shell (I use Marie Callendar’s deep dish)
3 large eggs
½ cup of sugar
½ teaspoon of salt
½ teaspoon of nutmeg
2-2/3 cups of milk
1 teaspoon pure vanilla extract
How to prepare:
Pre-heat the oven to 350 degrees. Beat your eggs slightly, then add sugar, salt, nutmeg, and milk. Beat well and poor into the unbaked pie shell. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle the top of pie with fresh ground nutmeg and serve.
ADVERTISEMENT
