This old-fashioned, classic Southern treat will leave your taste buds begging for seconds!
- 3 cups whole milk room temperature
- 1 cup sugar
- 6 large eggs room temperature
- 2 teaspoons vanilla
- dash nutmeg
- 1 unbaked pie crust
Preheat oven to 350°F.
Lightly spray a 9½-inch pie pan with nonstick spray.
Place unbaked pie crust in pie pan, pressing dough against the sides of the pie pan.
Beat together sugar, eggs, nutmeg and vanilla. Add milk and whisk until smooth.
Pour mixture into pie shell.
Sprinkle the nutmeg lightly on top of the custard.
Bake for 1 hour and 15 minutes or until set.
Slice and serve.
TIP: Using room temperature eggs and milk help with even cooking.
TIP: You’ll be able to tell when it’s done by doing a simple jiggle test. Try gently shaking the pie pan and if the center of the pie jiggles slightly, it’s done!
TIP: This pie tastes and cuts best when chilled.
TIP: The eggs and milk should be at room-temperature before baking. You’ll be able to tell when it’s done by doing a simple jiggle test. Try gently shaking the pie pan and if the center of the pie jiggles slightly, it’s done!
Sodium: 173mgCalcium: 126mgVitamin A: 326IUSugar: 30gFiber: 1gPotassium: 187mgCholesterol: 132mgCalories: 300kcalSaturated Fat: 4gFat: 12gProtein: 8gCarbohydrates: 40gIron: 1mg