Old Fashioned Egg Custard PieThere is something about the simplicity of an Old Fashioned Egg Custard Pie that just spells comfort to me. With this cooler weather movin' in here again it seemed appropriate to make one. I like the custard warm more than I like it cold but if you try to cut it before it cools, it'll run. I admit, I have been known to do that anyway. But let it cool and then warm a slice up in the microwave for about 30 seconds or so if you want it warm. I gotta tell ya ... it just soothes the heart.
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Recipe: Old Fashioned Egg Custard Pie©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 40 min | Yield: About 8 servings
- 1 unbaked standard pie shell, homemade or commercial (Pillsbury recommended)
- 3 large eggs, beaten
- 1 (12-ounce) can of evaporated milk
- 1 cup of granulated sugar
- 1 teaspoon of pure vanilla extract
- 1/2 teaspoon ground nutmeg
- 2 tablespoons of all purpose flour
Preheat the oven to 400 degrees F. Dock the pastry shell all over with the tines of a fork. This will keep it from buckling. Bake for 10 minutes.
Meanwhile, combine the eggs, milk, sugar, vanilla, and nutmeg. Whisk in the flour until well blended. If the flour doesn't want to blend in, pour it into a blender to whip it all together. That should do it.
Set the pie plate on a tray. This is solely for the purposes of transport, since custard filling is very liquid and runny. Pour the egg mixture into the baked pie shell and move the whole tray over to the stovetop. Open the oven and very carefully transfer the pie plate to the oven rack.
Bake at 400 degrees F for 10 minutes, reduce heat to 325 degrees F and bake an additional 20 to 30 minutes or until a knife inserted into the center comes out clean.
Cool to room temperature before serving. Store leftovers in refrigerator.
Canadian Flapper Pie: Prepare and prebake a graham cracker crust, setting aside a couple tablespoons of the crumbs for garnish. Prepare pie as above, except separate eggs and use only the yolks in the pie, reserving whites for meringue. Prepare meringue and add to top of the pie the last 10 minutes of cooking time. Return to oven for final 10 minutes, or until meringue peaks brown.
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©Deep South Dish
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