Preparation / Directions:
Combine eggs, salt, and sugar; add milk and vanilla slowly. Line piepan with pastry, pour in filling and sprinkle with nutmeg. Bake in very hot oven (450F) 10 minutes. Reduce temperature to slow (325F) and bake 30 to 40 minutes longer, or until a knife inserted in center comes out clean. Makes 1 9-inch pie.
CARAMEL: Caramelize sugar and add to scalded milk before combining milk with egg mixture.
CARROT: Add 1 cup grated carrot, 1/2 teaspoon lemon extract and 3 additional tablespoons of sugar ro custard before baking.
COCONUT: Add 1 cup shredded coconut to custard before baking.
MODERN CUSTARD PIE: Use 1 baked pastry shell in place of pastry. Pour custard into well-greased piepan of same size as used for pastry shell. Bake in slow over (325F) 45 to 55 minutes, or until knife inserted in center comes out clean, Chill thoroughly. Place waxed paper on top of custard, a cookie sheet on paper and turn upside down, leaving custard on sheet. Remove piepan and place pastry shell in its place. Turn right side up. This method keeps crust from becoming soggy.
STRAWBERRY: Spread 1 cup sliced unsweetened strawberries over cooled pie; top with whipped cream.
PEANUT-BUTTER PIE: Combine 1 cup light corn syrup, 1 cup sugar, 3 eggs, 1/2 teaspoon vanilla and 1/3 cup peanut butter. Pour into unbaked shell; bake as above.
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