Custard Pie


2 large eggs
1/3 cup sugar
1/2 teaspoon salt
2 cup whole milk; scalded
1/2 teaspoon vanilla
1 pie shell, unbaked
1/4 teaspoon cinnamon

Beat eggs slightly. Add sugar and salt. Slowly stir in hot scalded milk. Add vanilla. Strain mixture into unbaked 8-inch pastry shell. Sprinkle top with cinnamon.

Bake on lower shelf of hot (425 degree) oven for 25-30 minutes, or until custard is firm and knife blade comes out clean. Let cool at least 15 minutes before cutting.

Serve warm or cold.

6 servings

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