Have you ever made an egg custard pie?
Egg Custard Pie
VOLUME ONE COOKBOOK 3RD EDITION 73
PIES & COBBLERS
Old Fashioned Egg Custard
REFRIGERATED PIE CRUST
1 CUP SUGAR (I USE 3/4 CUP; I LIKE IT LESS SWEET)
1 TSP. VANILLA EXTRACT
1 CAN EVAPORATED MILK
1/2 TSP. NUTMEG OR CINNAMON
DEEP DISH PIE CRUST
Preheat oven to 375 degrees. Put pie crust in 9-inch standard pie plate. Crimp edges to form edging (see video tutorial).
In a bowl whisk sugar & egg. Add vanilla and milk and whisk well. Pour the contents through a mesh strainer. Discard foam and egg whites that get caught. Let this mixture sit out 20 minutes, then place in deep dish pie crust. Sprinkle with spices. Bake at 425 degrees for the first 20 minutes, then turn down oven to 350 degrees and bake 20 more minutes. Center of pie must rise completely like sides. May take 1 hour.
OPTION: I find that pie does best if you do not prebake or prick with fork. The filling leaks between the crust and pie plate. Also, I like this pie best with 1/2 cup of sugar instead of a full cup. You can also use cinnamon in place of nutmeg.
Rights: This recipe has a copyright in our Cookbook. You are allowed to use it for personal use only.
After doing some research on Egg Custard, I realized that mine wasn't creamy enough. Most people heat the milk, but doing this runs a risk in cooking the eggs when adding to warm milk. Instead of this, I learned a method from a French chef online. He mixes then strains the mixture through a handheld mesh strainer. Lets it sit 20-30 minutes out at room temperature before adding to custard cup or pie crust. I used his method and it worked great! I have revised the recipe to make a creamy custard. Print it and put it inside your volume one cookbooks. Enjoy! Also, my dad's favorite was lemon egg, so add some freshly squeezed lemon juice if you would like.
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Chris & Tammy Nichols
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