Creamy, sweet, and delicious; this oh so easy egg custard pie is sure to satisfy even the most demanding sweet tooth.
INGREDIENTS:
4 eggs
1/2 cup granulated sugar
1/2 teaspoon salt
2½ cups milk
1 teaspoon vanilla extract
9-inch unbaked pie shell (store-bought or homemade)
DIRECTIONS:
1. Preheat oven to 425 degrees. In a large bowl, beat eggs, and
then add sugar, salt, milk and vanilla. Beat well.
2. Mixture will fill a 9-inch pie shell to capacity; you may
reserve any excess filling and bake it in individual buttered ramekins, if
desired.
3. Bake 30 minutes or until knife inserted comes out clean.
Once cooled, keep refrigerated until ready to serve.
4. Keep unused portion covered and refrigerated.
