Martha'S Egg Custard Pie

• 5 eggs
• 3/4 c. sugar
• 2 dashes salt
• 1 Tbsp. cornstarch
• 1 Tbsp. plus 1/2 tsp. vanilla extract (pure)
• 2 c. milk (one large can of evaporated plus 1/2 c. homogenized)
• 1 unbaked 9-inch pie crust (frozen)
• 1 Tbsp. pure butter

1. Set
2. pie crust out to thaw while mixing custard filling. Check to make sure all cracks are smoothed shut.
3. Preheat oven to 450u0b0.
4. Beat
5. eggs.tcald milks.
6. Mix sugar, salt and cornstarch together.
7. Add to eggs while beating on low speed.tdd vanilla, then
8. milktlowly.
9. Mix
10. well.
11. Pour
12. into pie shell slowly. Bake
13. at 450u0b0 for 5 minutes;
14. 425u0b0 for 5 minutes; 375u0b0 fort0 minutes; then reduce temperature to 325u0b0 and bake until center
15. of pie
16. is
17. set.
18. Test by shaking pie slightly.
19. Ovens vary
20. so you may have to reduce temperatures by 5u0b0or so.
21. Don't burn.
22. Dot
23. top with
24. butter.
25. (First
26. time
27. ever sharing this recipe.)

eggs, sugar, salt, cornstarch, vanilla, milk, pie crust, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=718895 (may not work)