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A Family Favorite Recipe

I have learned to not prebake and prick the crust!  ..Tammy
Have you ever made an egg custard pie?

Egg Custard Pie

REFRIGERATED PIE CRUST
1 CUP SUGAR 
5 EGGS
1 TSP. VANILLA extract
1 CAN EVAPORATED MILK
DASH OF SALT
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, salt, 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.  


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, you can reduce the sugar in this recipe to taste.   I like it with 1/2 cup! Tammy




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. ​

To make sure you have everthing you need, you may want to purchase a few items if you do not have them.
Silicon Spatulas: https://amzn.to/3Ca8IET
Wire Whisk: https://amzn.to/3WYYmjG
Pie Shield: https://amzn.to/3jZ0OrF
Standard Pie plates: https://amzn.to/3QnmvO1​
Volume One Cookbook:https://collard-valley-cooks-store.myshopify.com/
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Chris & Tammy Nichols