Restaurant Style Egg Custard Pie

Ingredients

• 3 tablespoons butter 
• 4  eggs 
• 1 9-inch pie crust refrigerated ()
• 1 pinch salt 
• 1 teaspoon vanilla extract 
• 0.5 cup sugar white
• 2 cups milk whole

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• aluminum foil

Directions

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a large bowl, combine eggs, sugar, salt and vanilla.
3. 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.
4. Pour the hot mixture into the egg mixture, stirring as you pour.
5. Line a 9 inch pan with dough.
6. Pour custard mixture into crust. Protect the edges of crust with a ring of aluminum foil.
7. Bake in the preheated oven for 20 minutes.
8. Remove foil and bake for 8 to 10 minutes. Filling will appear slightly jiggly. Allow to cool.