Ingredients for Rhyne's Egg Custard Pie
- 2 (9 inch) unbaked pie shells
- 1/4 teaspoon ground nutmeg
- 3 large eggs
- 1 cup milk
- 1 (5 ounce) can evaporated milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
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How to Make Rhyne's Egg Custard Pie
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together the milk, eggs, sugar, flour, and salt until smooth.
- Stir in the vanilla extract.
- Pour the custard mixture into the unbaked pie crusts.
- Place the pies on a baking sheet to catch any spills.
- Bake for 50-60 minutes, or until the custards are set and lightly golden brown. The center should still have a slight jiggle.
- Let the pies cool completely on a wire rack before serving. This allows the custard to fully set and prevents a runny filling.
- Refrigerate for at least 2 hours for optimal flavor and texture before serving. Garnish as desired (whipped cream, berries).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
68g
Fat
33g
Carbs
12g
