{"id":8792,"date":"2020-08-02T02:38:49","date_gmt":"2020-08-02T02:38:49","guid":{"rendered":"http:\/\/staging.kaukauchronicles.org\/?p=8792"},"modified":"2020-08-02T02:38:49","modified_gmt":"2020-08-02T02:38:49","slug":"sdbld9cy2e293lj-3h7l8-fpdzk-sapax-rw4g4-pedhe-d9hdk-gyydm-azyd3-gh86k-ya45c-d8tef-y53yz-rc7fx-lgf2y-42mt9-8mk95-hfrba-lamw9-aa9g4-g3n6n-kpzc6-he7m9-pntzf-jc5hh-66cj7-6d3a4","status":"publish","type":"post","link":"https:\/\/staging.kaukauchronicles.org\/?p=8792","title":{"rendered":"Custard Pie"},"content":{"rendered":"<div class=\"sqs-html-content\" data-sqsp-text-block-content>\n<p class=\"\" style=\"white-space:pre-wrap;\">4 eggs<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">2\/3 cup sugar<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1\/2 teaspoon salt<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1\/4 teaspoon ground nutmeg<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">2-2\/3 cups milk<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1 teaspoon vanilla<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">9-inch unbaked pie shell<\/p>\n<p class=\"\" data-rte-preserve-empty=\"true\" style=\"white-space:pre-wrap;\">\n<p class=\"\" style=\"white-space:pre-wrap;\">Preheat electric oven to 450 F.  Beat eggs slightly; stir in sugar, salt, nutmeg, milk, and vanilla.  Pour into pie shell.  Bake for 20 minutes; reduce heat to 350 F and bake for 15 more minutes or until a knife inserted in center of the pie comes out clean.  Makes 8 servings.<\/p>\n<\/div>\n<div class=\"image-gallery-wrapper\">\n<p>   <img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5ef939f36932313286f61200\/1596335863354-V2VX1S3EQTEF0MIADJ3D\/island+recipes+desserts-17.png?format=original\" \/><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>4 eggs 2\/3 cup sugar 1\/2 teaspoon salt 1\/4 teaspoon ground nutmeg 2-2\/3 cups milk 1 teaspoon vanilla 9-inch unbaked pie shell Preheat electric oven to 450 F. Beat eggs slightly; stir in sugar, salt, nutmeg, milk, and vanilla. Pour into pie shell. Bake for 20 minutes; reduce heat to 350 F and bake for&#8230;<\/p>\n","protected":false},"author":0,"featured_media":8793,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[32],"tags":[20],"class_list":["post-8792","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pies","tag-a-hundred-years-of-island-cooking-1991"],"_links":{"self":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/8792","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8792"}],"version-history":[{"count":0,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/8792\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/media\/8793"}],"wp:attachment":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8792"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8792"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8792"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}