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This Custard Pie is so easy to make and so good served with whipped cream. I love nutmeg and sprinkling it on top really adds to this pie. You could add a cup of coconut to the filling, too.
1 (9 inch) deep dish pie shell, unbaked
1 (14 ounce) can sweetened condensed milk
1 1/4 cups hot water (I just use tap water. You don’t want it boiling or too hot or it will cook your eggs)
1/4 teaspoon salt
1 teaspoon vanilla extract
3 eggs, beaten
About 1/4 teaspoon ground nutmeg, Optional
In a mixing bowl whisk together the milk, water, salt and vanilla extract. Beat eggs well and add to milk mixture and continue beating with wire whisk until filling is smooth. Pour into pie shell. Sprinkle nutmeg on top. Bake in preheated 425 degree oven for 10 minutes, reduce heat to 350 degrees and continue baking for 50 minutes until middle is set. Remove from oven, cool to room temperature and serve with whipped cream on top. Makes 1 pie. Refrigerate any left over. Enjoy!
If you like this recipe, you might also like my recipe for Brown Sugar Pie.
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