Prep Time 25m
Cook Time 45m
Ready Time 120m
Yield 8 servings

  • Single Crust Classic Crisco® Pie Crust
  • 4 large eggs
  • 2/3 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 2/3 cups milk
  • 2 teaspoons vanilla extract
Preparation Directions
  • Step 1Prepare single pie crust according to recipe directions, using a 9-inch pie plate; do not bake. Heat oven to 425ºF.
  • Step 2Beat eggs until thorougly blended. Add sugar, salt, nutmeg, milk and vanilla. Stir until smooth. Pour into prepared pie crust.
  • Step 3Bake 15 minutes. Reduce temperature to 350ºF. Bake 30 minutes longer or until a knife inserted about 1-inch from edge comes out clean.
  • Step 1Coconut CUSTARD: Stir in 1 cup chopped shredded coconut before pouring filling into unbaked pie crust.
  • Step 2Raspberry CUSTARD: Mash 1 cup fresh or frozen raspberries and stir in 1 to 2 tablespoons sugar. When custard pie is cool, spread raspberry mixture over top. Serve with whipped cream.
  • Step 3Chocolate FROSTED CUSTARD: Melt 1 square unsweetened chocolate and 2 tablespoons shortening. Stir in 1/2 cup powdered sugar and 2 tablespoons cream. Spread frosting over cooled custard pie just before serving.
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