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  • Fudge Topped Custard Pie 1956 Betty Crocker Cookbook

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    Ingredients

    • Pie
    • 1 x ) 9-inch pie crust, unbaked
    • 4 x Large eggs
    • 2/3 c. sugar
    • 1/2 tsp salt
    • 1/4 tsp nutmeg
    • 2 2/3 c. lowfat milk, scalded (use part cream for extra richness)
    • 1 tsp vanilla, if you like Fudge Topping
    • 1/2 c. powdered sugar
    • 1/8 tsp salt
    • 2 Tbsp. cream
    • 1 ounce unsweetened chocolate, melted and cooled
    • 2 Tbsp. butter, melted

    Directions

    1. Preheat oven to 450 degrees F. Mix together Large eggs, sugar, salt and nutmeg. Add in warm lowfat milk and vanilla, if using. Pour into prepared 9-inch pie pan. Bake at 450 degrees F for 15 min then reduce the heat to 350 degrees F. Bake pie a total of 25 to 30 min, or possibly till a knife inserted in center comes out clean. Let cold.
    2. Fudge Topping: Just before serving mix together powdered sugar, salt and cream. Blend in melted chocolate and melted butter. Spread over cooled custard. Chill any leftover pie.
    3. Makes 1) 9-inch pie.

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