{"id":683,"date":"2018-02-11T17:55:56","date_gmt":"2018-02-11T22:55:56","guid":{"rendered":"https:\/\/cookbook.maynardfolks.com\/?p=683"},"modified":"2018-03-10T09:47:24","modified_gmt":"2018-03-10T14:47:24","slug":"egg-custard-pie","status":"publish","type":"post","link":"https:\/\/cookbook.maynardfolks.com\/?p=683","title":{"rendered":"Egg Custard Pie"},"content":{"rendered":"<p><a href=\"https:\/\/cookbook.maynardfolks.com\/wp-content\/uploads\/2018\/02\/mas-egg-custard-pie-3.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/cookbook.maynardfolks.com\/wp-content\/uploads\/2018\/02\/mas-egg-custard-pie-3-150x150.jpg\" alt=\"\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-693\" srcset=\"https:\/\/cookbook.maynardfolks.com\/wp-content\/uploads\/2018\/02\/mas-egg-custard-pie-3-150x150.jpg 150w, https:\/\/cookbook.maynardfolks.com\/wp-content\/uploads\/2018\/02\/mas-egg-custard-pie-3-300x300.jpg 300w, https:\/\/cookbook.maynardfolks.com\/wp-content\/uploads\/2018\/02\/mas-egg-custard-pie-3.jpg 480w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a><\/p>\n<div class=\"ingredients\">\n<h2>INGREDIENTS<\/h2>\n<ul class=\"ingredients-list\">\n<li><span class=\"ingredient  \"><span class=\"amount\">1\u00a0<\/span><span class=\"name\">Pillsbury refrigerated pie crust<\/span><\/span><\/li>\n<li><span class=\"ingredient  \"><span class=\"amount\">4\u00a0<\/span><span class=\"name\"><a class=\"glosslink\" href=\"https:\/\/www.bigoven.com\/article\/recipe\/eggs\">Eggs<\/a><\/span><\/span><\/li>\n<li><span class=\"ingredient  \"><span class=\"amount\">1 cup<\/span>\u00a0<span class=\"name\"><a class=\"glosslink\" href=\"https:\/\/www.bigoven.com\/article\/recipe\/sugar\">Sugar<\/a><\/span><\/span><\/li>\n<li><span class=\"ingredient  \"><span class=\"amount\">1 dash<\/span>\u00a0<span class=\"name\"><a class=\"glosslink\" href=\"https:\/\/www.bigoven.com\/article\/recipe\/salt\">salt<\/a><\/span><\/span><\/li>\n<li><span class=\"ingredient  \"><span class=\"amount\">2 cups<\/span>\u00a0<span class=\"name\"><a class=\"glosslink\" href=\"https:\/\/www.bigoven.com\/article\/recipe\/milk\">milk<\/a><\/span><\/span><\/li>\n<li><span class=\"ingredient  \"><span class=\"amount\">1\/2 teaspoon<\/span>\u00a0<span class=\"name\"><a class=\"glosslink\" href=\"https:\/\/www.bigoven.com\/article\/recipe\/nutmeg\">Nutmeg<\/a><\/span><\/span><\/li>\n<\/ul>\n<\/div>\n<div class=\"pull-right\">\n<div id=\"actionBarDiv\" class=\"actionbar hidden-xs\">\n<div><\/div>\n<div><\/div>\n<div><\/div>\n<div><span style=\"text-align: center\">INSTRUCTIONS<\/span><\/div>\n<\/div>\n<\/div>\n<div class=\"pad-left\">\n<div class=\"recipe-instructions\">\n<div id=\"instr\" class=\"instructions\">\n<p>Unroll pie shell and place in a pie dish sprayed with non-stick cooking spray. Mix the eggs, sugar, salt, and milk in a mixing bowl until well mixed. Pour into pie shell and sprinkle with nutmeg. Bake at 350 degrees for about 50 minutes or until a knife inserted in center comes out clean and you have a firm custard type filling.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS 1\u00a0Pillsbury refrigerated pie crust 4\u00a0Eggs 1 cup\u00a0Sugar 1 dash\u00a0salt 2 cups\u00a0milk 1\/2 teaspoon\u00a0Nutmeg INSTRUCTIONS Unroll pie shell and place&hellip;<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-683","post","type-post","status-publish","format-standard","hentry","category-desserts"],"_links":{"self":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/683","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=683"}],"version-history":[{"count":2,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/683\/revisions"}],"predecessor-version":[{"id":694,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/683\/revisions\/694"}],"wp:attachment":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=683"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=683"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=683"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}