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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From International Sugar a super good tasting treat. Ingredients:
one unbaked pie shell |
4 eggs |
2/3 cup imperial® or dixie crystals® extra fine granulated sugar |
1/2 tsp. salt |
1/2 tsp. grated nutmeg |
2-2/3 cups homogenized milk |
1 tsp. vanilla |
1 cup of fresh or frozen raspberries sweetened to taste, optional |
Directions:
1. Preheat oven to 425°F.
2. Line a nine-inch pie plate with pastry and flute edges. Beat the eggs until thoroughly blended. Add the sugar, salt, nutmeg, milk and vanilla. Stir until smooth.
3. Pour the custard mixture into the prepared pie plate. Bake for fifteen minutes. Reduce temperature to 350°F and bake for about thirty minutes longer or until a silver knife inserted into filling about one inch from pastry edge comes out clean.
4. Chill. Spread top with sweetened raspberries.
5. Serve with whipped cream. May be served plain also.
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