Restaurant Style Egg Custard Pie easy to follow and easy to make. When I cut into it I found that the crust had risen to the top of the pie and the custard was on the bottom. Still enjoyable. I will try it again Restaurant Style Egg Custard Pie

Ingredients of Restaurant Style Egg Custard Pie

4 eggs

1/2 cup white sugar

1 pinch salt

1 teaspoon vanilla extract

2 cups whole milk

3 tablespoons butter

1 (9 inch) refrigerated pie crust

Preparation of Restaurant Style Egg Custard Pie

Preheat oven to 425 degrees F (220 degrees C.)

In a large bowl, combine eggs, sugar, salt and vanilla. Mix just enough to incorporate all the ingredients. Set aside. In a medium saucepan over medium-high heat, combine milk and butter. 

Use a wire whisk and stir constantly until the milk begins to rise in the saucepan at a rapid boil - 5 to 8 minutes. NEVER stop stirring, or the milk will burn. 

Pour the hot mixture into the egg mixture, stirring as you pour.

Line a 9 inch pan with dough. Pour custard mixture into crust. Protect the edges of crust with a ring of aluminum foil.

Bake in the preheated oven for 20 minutes. Remove foil and bake for 8 to 10 minutes. Filling will appear slightly jiggly. Allow to cool.