Easy Peasy Custard Pie
This Easy Peasy Custard Pie is so easy to make and great with some whip cream.
Servings: 1 pie
Ingredients
- 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
Instructions
- 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.