Wayne Gisslen

Custard Pie Filling

Preparation info
  • Yield: 2 lb 0.9 kg )

    one

    9 in . ( 23 cm ) pie
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
8 oz

Method

  1. Beat the eggs lightly. Add sugar, salt, and vanilla. Blend until smooth. Do not whip air into the mixture.
  2. Stir in the milk. Skim off any foam.
  3. Pour into the unbaked pie shells.
  4. Sprinkle tops with nutmeg.
  5. Bake at 450°F (230°C) for

Per 1 ounce (28.35 g): Calories, 35; Protein, 2 g; Fat, 1.5 g (33% cal.); Cholesterol, 35 mg; Carbohydrates, 5 g; Fiber, 0 g; Sodium, 35 mg.