This time of year the demand for eggs seems to be at its lowest point. Our faithful egg customers continue to buy their eggs from us, but we end up with a surplus all too often. Letting them get old is not an option so I boil a good many for deviled eggs and salads. Still our hens out lay the demand. In spite of the oppressive heat outside, time for using eggs in bulk is upon me. I thought about angel food cake or sponge cake, but visions of egg custard pie was dancing in my head. This morning I dropped the thermostat several degrees and preheated the oven to 400 degrees. The recipe I use is so delicious…so absolutely fool-proof and simple…sharing it with anyone with a love for egg custard or an abundance of fresh eggs is the right thing to do.
I found this recipe in a monthly publication we receive from our electric co-op each month about a year and a half ago. I’ve made dozens of pies using it and have always had excellent results. Often I am asked for the recipe.
Note: This recipe is easily transformed into a coconut custard pie by simply adding a cup of flaked coconut. It can be spread into the bottom of the pastry shell before adding the custard mixture or mixed directly into the custard. The end result is the same…a beautiful, delicious pie. The recipe can be doubled with the same result.
The Ultimate Egg Custard Pie
1 cup sugar
2 1/2 cups whole milk
1/2 stick butter
1 teaspoon REAL vanilla extract
nutmeg (optional) I don’t use it.
1 10″ unbaked deep-dish pastry shell
Preheat oven to 400 degrees. In large mixing bowl beat eggs well, one at a time. A dd sugar a little at a time, mixing well. In a small sauce pan heat milk. DO NOT BOIL. Add butter and let melt. Add milk mixture to eggs and sugar; mix well. Add vanilla extract. Pour into unbaked pastry shell. Sprinkle with nutmeg, if desired. Place in preheated oven and bake 10 minutes. Reduce oven temperature to 300 degrees and bake an additional 35 minutes. Pie will appear undercooked when removed from oven, but it will continue to cook. Place on wire racks to cool. Cool before cutting.
If you try the recipe I’d like to hear how you like it…how it worked for you.
Giveaway coming soon…
Until next time…
There hath no temptation taken you but such as is common to man; but God is faithful, who will not suffer you to be tempted above that you are able; but will with the temptation also make the way of escape, that ye may be able to bear it. 1 Corinthians 10:13