Martha'S Egg Custard Pie - cooking recipe

Ingredients

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

Preparation

Set
pie crust out to thaw while mixing custard filling. Check to make sure all cracks are smoothed shut.
Preheat oven to 450\u00b0.
Beat
eggs.\tScald milks.
Mix sugar, salt and cornstarch together.
Add to eggs while beating on low speed.\tAdd vanilla, then
milk\tslowly.
Mix
well.
Pour
into pie shell slowly. Bake
at 450\u00b0 for 5 minutes;
425\u00b0 for 5 minutes; 375\u00b0 for\t10 minutes; then reduce temperature to 325\u00b0 and bake until center
of pie
is
set.
Test by shaking pie slightly.
Ovens vary
so you may have to reduce temperatures by 5\u00b0or so.
Don't burn.
Dot
top with
butter.
(First
time
ever sharing this recipe.)