Grandma’s Egg Custard Pie

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This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

Grandma’s Egg Custard Pie

9" unbaked pie crust
2 egg whites
3 egg yolks, beaten
2½ cups scalded milk
¾ cup sugar
¼ teaspoon ground nutmeg
¼ tsp. vanilla extract
3 drops yellow food coloring (optional)

Preheat oven to 400°.

Brush inside of pie crust with egg white to prevent it from getting soggy.

Mix together beaten eggs and scalded milk, tempering the mixture to avoid cooking the eggs.

Mix in sugar, nutmeg and vanilla. Stir well. For more yellow color, add yellow food coloring.

Pour custard mixture into piecrust, and bake for 30-35 minutes or until a knife inserted near center comes out clean. Cool on rack.

Note: To scald milk, bring it almost to a boil (It will start to bubble a little on the edges), then remove it from the stove to cool several minutes. To temper eggs, add the scalded milk very slowly to the beaten egg yolks while whisking. This gradually blends ingredients of two different temperatures while keeping the warm milk from cooking the eggs.

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