Wayne Gisslen

Custard Pie Filling

Preparation info
  • Yield:

    8 lb

    (large)
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Standard quantity

Ingredients U.S. Metric
Eggs

Method

Procedure

  1. Combine the eggs, sugar, salt, and vanilla and blend until smooth. Do not whip air into the mixture.
  2. Stir in the milk. Skim off any foam.
  3. Place the unbaked pie shells in preheated oven (450°F/230°C