Hey y'all, it's Tammy with Colored Valley Cooks. Today we are making an old-fashioned, egg-custard pie. This is a pie that's so easy to make and everybody's going to love it. We're going to need five eggs so we've got one in here now. We're going to crack the rest of them. Of course you need eggs, big custard. You can use a fork or something like this that has the teeth on it. I am going to grab these white things off the egg. I'm going to just put them right here with my shells. I'm just doing this because you want it to be a really smooth looking pie. Sometimes these don't beat up well when you beat the eggs. We're going to get these eggs in our batter bowl and then we're going to wipe off the eggs off the counter and pick all that stuff up and then we're going to finish our pie. This is our old-fashioned egg custard pie in the very first volume cookbook because it is a staple around the nickel's house. You love it. You're going to add a whole can of evaporated milk. This is not going to fit in a standard pie crust. You need a deep dish or like a large non-inch. I've just got a non-inch standard but it's larger than the ones that you bought the store because it's a homemade crust. All right, we're going to use nutmeg, ground nutmeg and we're going to put in a half teaspoon. If you do not like nutmeg, substitute it for cinnamon or use just a lot less but an egg custard to me has to have the nutmeg in it for me. Of course not for you but for me. If you don't like nutmeg, make a lemon egg custard. Leave the nutmeg out. Put in about half-cut lemon juice. It would be delicious. Now all we've got left is adding the sugar and vanilla. Sugar first. It's a cup and a third. There's a third. We're going to add the vanilla. We're going to add plenty of it. Now this is extract. I'm using a teaspoon. If you're using flavoring, go ahead and double it. Always when you're cooking. It's really better to buy the extract because it takes less of it because if you're using flavoring, you really have to double it to get the same effect, the same flavors that you would for using one teaspoon of extract to two teaspoons of flavoring. That's what I do. So either way, you're spending probably close to the same amount of money, unless you're buying it in a really big bowl. Now make sure you mix it good. And if you want to, you can mix the sugar with the eggs first. It doesn't really matter as long as you get it all mixed in there. It's easy. This is an easy, easy pie. It's so good. I'm going to show you something about homemade pie crusts. If you want to watch the video, watch CVC's pie crust. And you will see the difference. And refrigerating your pie crust dough. This is baked already. This one's not baked because I'm going to use it in a baked pie. But you can already tell this one's much smoother looking than this one. So you always want to refrigerate your pie crust for at least 30 minutes, a homemade one before you roll it out. The big deal with egg custard is that you've got to make sure that sugars mixed up in there good before you start pouring it into the shell so that it don't off-flute down to the bottom. So we're going to go ahead and put this about half full. Now an egg custard pie. The filling is really runny. So you're going to fill it about halfway full and then we're going to get it in the oven and fill it the rest of the way. Yes, you lose some of the heat. But this pie is baking at 425 degrees to start with. So the oven is already at a really high temperature. I'm going to go ahead and slide that back in there real gently. And you notice I don't have it way back in the back because I don't want to get burnt and I've got my I've also got this right down low so that I can get my batter rolling here and pour. Or measuring cup if you have a measuring cup. Just pour the rest of your batter into the pie. Okay, our pie is done. It has a huge bubble on the top. And it may fall as we bring it across. But you want to cook your egg custard until it rises in the middle. Not just around the edge. It's a beautiful pie. We can help it release some of the batter. You know, we can help it release some of this air. Putting the help on it. Put one out there. Pretty. It's a beautiful pie. Now we've got a little hole in it. Gorgeous. You can see the homemade crust we made is nice and dry along the bottom. We didn't pre-bake it but it's still nice and done because it did stay in the oven for an hour. Now the recipe said 40 minutes but it took it longer. We're going to take about a disk of pie. Really good. I've really good taste buds. And the nutmeg in here is really strong because it's organic nutmeg. I personally like my corn mix regular nutmeg better than the organic hands up for the holidays. Secondly, you can taste the egg and the custard. If you don't want to, for you don't think you would like it, then try it with a lemon. Then make it a lemon egg. It's really good. It's a really delicious all-fashioned pie. So easy to make and I love them with my coffee. Thanks for watching Colored Valley Cooks where we cook. La mama deia. Bye, y'all love ya.