CRUSTLESS CUSTARD PIE

The fragrance of this pie baking is Grand-mère’s kitchen.  Spring brought extra eggs and custard desserts were the treat of springtime.  Sometimes it was scary getting the eggs out from underneath the hens in their nesting boxes—they got broody in the spring and wanted to hatch those eggs.  Just reading through the ingredients let’s you know how good this pie is going to be.  Some folks just put everything in a big jar and shake it for a while.  But here’s a gentler approach.

• ½ cup butter, melted
• 4 eggs
• 2 cups milk, warmed
• 2 tsp vanilla
• 1 cup sugar
• ½ cup flour
• Pinch of salt
• Grated nutmeg

Beat eggs until frothy.  Add the vanilla and sugar and beat well.  Add flour, salt and melted butter and beat until well mixed. Add warm milk while beating gently.  Let batter sit for a few minutes.  Butter a 9” pie dish.  Pour batter into dish and cover lightly with grated nutmeg.  Bake in a pre-heated, 350’ oven for at least 45 minutes.  Knife inserted in center will come out clean when pie is done. 

The Kitchen Hive