Serves: 6
Total Calories: 148
Line pie plate with bottom pastry flute edges or prepare a braided crust (see Editor's Note). Bake at 400° for 10 minutes. Meanwhile, beat eggs in a large bowl. Add remaining ingredients mix well. Pour into crust. Cover edges with foil. Bake for 20-25 minutes or until a knife inserted near the center comes out clean. Cool completely. Store in the refrigerator. *Editor's Note: Pastry for a double crust is needed only if a braided crust is desired. To prepare braided crust: Trim pastry even with the edge of the pie plate brush with water. From the top pastry, cut 12 strips, each 1/4 in. thick. Using three strips at a time, braid pastry on edge of crust, attaching ends together. Press down gently. Bake as directed above.
© Copyright Reiman Publications, 1993-1997
This Old-Fashioned Custard Pie recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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