Mom's Custard Pie (also Baked Custard and Rice Pudding)

Submitted by: jej
Last Updated: 4/24/2004

1 unbaked crust for single 9-inch pie

4 eggs
2 c. milk
1 c. sugar (scant)
nutmeg and salt to taste.

Beat ingredients together. The purist may strain this mixture, but I donýt bother. I do, however, mix it before preparing the crust so the foam from the beaten eggs and milk can subside

Preheat the oven to 400ýF. Mix crust, roll it and place it in 9-inch pie plate. Trim the edges of the crust to hang down about 1 centimeter or ý-inch. Tuck the edges under, then flute them. Stir the filling, then pour or ladle it into the unbaked crust for immediate baking. Bake at 400ý 35-40 minutes, or until center is slightly undercooked. A knife inserted into the filling should come out nearly clean.

If the edges of the crust are getting ýjust rightý in color, place a ring of aluminum foil over them to prevent them from getting any darker.

**Note: Baked Custard: This recipe is excellent cooked as a baked custard, either in individual custard cups or in a 2-quart casserole, without the crust. Set these containers in a roaster or other large enough pan so that boiling water can be added to prevent the custard from baking at too hot a temperature. The easiest way to deal with this is to set the container(s) in the larger pan, then place the whole thing on the oven rack. THEN pour the water around the custard containers and up to the level of the custard. Sprinkle the top with an additional bit of nutmeg, if desired.

**Note: Rice Pudding: A bit of leftover cooked rice can also be added to this recipe for rice pudding. Cook as directed in the preceding paragraph. Good with a little more nutmeg, too.