This month I will be making a Custard Pie, the recipe from my 1956 edition of Betty Crocker's Picture Cook Book. The picture above is not mine (see source), but it looks tasty like I hope mine will be!
Custard Pie (Rich, satiny smooth custard baked right in the crust.)
2/3 cup sugar
1/2 tsp. salt
1/4 tsp nutmeg
2 2/3 cups scalding hot milk *
1 tsp vanilla
* Use part cream for an extra rich pie.
Make pastry for one-crust pie. Line pie pan. Build up high fluted edge.
Beat eggs slightly with rotary beater. Then beat in remainder of ingredients. Pour into pastry-lined pie pan. Bake just until a silver knife inserted 1" from side of filling comes out clean. The center may still look a bit soft but will set later. Caution: Too long baking makes custard "water." Serve slightly warm or cold.
Temperature: 450 (hot oven) for 15 min., then 350 (mod. oven) to finish.
Time: Bake 25 to 30 minutes.
Note: Can be baked at 425 for same time.
REALLY COOL NOTE IN COOK BOOK (I may use this tip):
Slip-Slide Custard Pie
Follow the recipe above--EXCEPT bake crust and filling separately. Pour filling directly into ungreased pie pan of SAME size as the one in which the crust is baked. Set pan in shallow pan of hot water. Bake just until a silver knife inserted 1" from side of filling comes out clean. The center may still look a bit soft but will set later. When lukewarm, slip the baked filling into cooled baked pie shell. Allow to settle a few minutes before serving.
Temperature for custard: 350 (mod. oven)
Time: 30 to 35 minutes.