Happy Pi Day!

Every year I miss it, until I see pies all over the internet and then I think, “Dang – it’s Pi Day!” This year, I noted it in my datebook, along with my eye appointment, grocery list, and Albert Einstein’s birthday. My contribution, an Egg Custard Pie is under the cut!

• 3 large eggs
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 2 1/4 cups whole milk
• 1 teaspoon vanilla extract
• 1/8 teaspoon nutmeg
• 1 unbaked 9″ pie crust

1. Preheat oven to 450º.
2. In a large bowl, lightly beat eggs, sugar, and salt.
3. Whisk in milk, vanilla, and nutmeg – don’t overmix.
4. Pour through a fine strainer into the prepared pie crust.
5. Bake for 10 minutes, then reduce the temperature to 350º and bake for an additional 25 to 30 minutes. The filling should be set around the edges, but slightly loose in the center.
6. Let cool on a rack, then store in the refrigerator. Serves 8.