Talk:Mr. Tenagain's Live! Show (SuperMalechi's version)/@comment-173.214.221.158-20130526123908

http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/exps9295_TH10010C35B.jpg Originally published as Mom's Custard Pie in Taste of Home October/November 1998, p35

1 unbaked pastry shell (9 inches) 4 eggs 1/2 cup sugar 1/4 teaspoon salt 1 teaspoon vanilla extract 2-1/2 cups 2% milk 1/4 teaspoon ground nutmeg

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Remove from the oven and set aside. Separate one egg; set the white aside. In a small bowl, beat the yolk and remaining eggs just until combined. Blend in the sugar, salt and vanilla. Stir in milk. Beat reserved egg white until stiff peaks form; fold into egg mixture. Carefully pour into crust. Cover edges of pie with foil. Bake at 350° for 25 minutes. Remove foil; bake 15-20 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Sprinkle with nutmeg. Store in the refrigerator. Yield: 8 servings.