Restaurant Style Egg Custard Pie recipe

1 servings

4 eggs

1/2 cup white sugar

1 pinch salt

1 teaspoon vanilla extract

2 cups whole milk

3 tablespoons butter

1 (9 inch) refrigerated pie crust

Preheat oven to 425 degrees F (220 degrees C.

)In a large bowl, combine eggs, sugar, salt and vanilla.

Mix just enough to incorporate all the ingredients.

Set aside.

In a medium saucepan over medium-high heat, combine milk and butter.

Use a wire whisk and stir constantly until the milk begins to rise in the saucepan at a rapid boil - 5 to 8 minutes.

NEVER stop stirring, or the milk will burn.

Pour the hot mixture into the egg mixture, stirring as you pour.

Line a 9 inch pan with dough.

Pour custard mixture into crust.

Protect the edges of crust with a ring of aluminum foil.

Bake in the preheated oven for 20 minutes.

Remove foil and bake for 8 to 10 minutes.

Filling will appear slightly jiggly.

Allow to cool.