4 pounds Pastry for One-Crust Pies
52 ounces eggs (about 30 total)
30 ounces granulated sugar
1 1/4 teaspoons salt
2 1/2 tablespoons vanilla
1 1/4 gallons milk, scalded
2 teaspoons ground nutmeg
Servings: 56
1. Make pastry. Line seven 9-inch pie pans, 9 oz per pan. For 8-inch pies, see Notes. Flute edges.
2. Beat eggs slightly. Add sugar, salt, and vanilla. Mix.
3. Add hot milk, slowly at first, then more rapidly. Pour into unbaked pie shells, 1 qt per pie.
4. Sprinkle nutmeg over top of pies. Bake at 450°F for 15 minutes. Reduce heat to 350°F and bake for 20 minutes, or until a knife inserted halfway between the edge and center comes out clean.
5. Cool quickly (within 4 hours) to below 41°F.
6. Refrigerate until served.
Yield: 7 7/8 inch pies
Notes: Potentially hazardous food. Store at temperature below 41°F.
For eight 8-inch pies, use 2 lb 8 oz dough portioned 5 oz per pie. For filling, use 24 (2 lb 8 oz) eggs, 1 lb 8 oz sugar, 1 tsp salt, 2 Tbsp vanilla, and 1 gal milk, portioned 3 cups per pie.
VARIATION:
Coconut Custard Pie. Add 1 lb flaked coconut. Omit nutmeg.
52 ounces eggs (about 30 total)
30 ounces granulated sugar
1 1/4 teaspoons salt
2 1/2 tablespoons vanilla
1 1/4 gallons milk, scalded
2 teaspoons ground nutmeg
Servings: 56
1. Make pastry. Line seven 9-inch pie pans, 9 oz per pan. For 8-inch pies, see Notes. Flute edges.
2. Beat eggs slightly. Add sugar, salt, and vanilla. Mix.
3. Add hot milk, slowly at first, then more rapidly. Pour into unbaked pie shells, 1 qt per pie.
4. Sprinkle nutmeg over top of pies. Bake at 450°F for 15 minutes. Reduce heat to 350°F and bake for 20 minutes, or until a knife inserted halfway between the edge and center comes out clean.
5. Cool quickly (within 4 hours) to below 41°F.
6. Refrigerate until served.
Yield: 7 7/8 inch pies
Notes: Potentially hazardous food. Store at temperature below 41°F.
For eight 8-inch pies, use 2 lb 8 oz dough portioned 5 oz per pie. For filling, use 24 (2 lb 8 oz) eggs, 1 lb 8 oz sugar, 1 tsp salt, 2 Tbsp vanilla, and 1 gal milk, portioned 3 cups per pie.
VARIATION:
Coconut Custard Pie. Add 1 lb flaked coconut. Omit nutmeg.
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