Creamy Custard Pie

A specialty from Fae Burgess’ kitchen. Active in the Longmont community for over 50 years, it is estimated that during that time, Fae has baked nearly 22,387 pies.
* (*Note- Estimate is biased. The editor is her daughter-in-law.)

2 cups Longmont Dairy Milk

3 eggs

1/3 cup sugar

Nutmeg to taste

1 unbaked Pie Crust

(recipe follows)

1. Preheat oven to 425°

2. Scald 2 cups of Longmont Dairy Whole Milk

3. Beat 3 eggs slightly

4. Gradually add 1/3 cup sugar and a dash of nutmeg. Stir constantly while slowly pouring the hot milk into the egg mixture.

5. Sprinkle more nutmeg over the top. Using a measuring cup, slowly pour into an unbaked pie shell. 

Bake at 425 for 10 minutes and then decrease the oven temperature to 350 and bake for 25 minutes longer.
 
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