Monday, December 1, 2014

Egg Custard Pie

Custard pies are so easy, but so delicious! This is a pie that you would want a clown to throw at your's that good!

I made an apple pie for Thanksgiving and it's been gone a day or two. The mister brought home a graham cracker crust before Turkey Day and it was just sitting there...beckoning me to fill it with something delicious. 

I also had a can of evaporated milk because I was going to make a homemade mac and cheese casserole for Turkey Day, but we did a garlic roasted mashed tator instead. So....pie crust....evaporated milk....PIE!

The custard pie bakes to a golden brown on the outside and  light creamy inside. 

INGREDIENTS: 1 prepared 8 inch pie crust 4 eggs 1 cup white sugar 2 tablespoons butter, melted 1 cup milk 2/3 cup evaporated milk 2 tablespoons vanilla extract 1/2 teaspoon ground cinnamon
1/4 tsp nutmeg

DIRECTIONS: 1. Preheat oven to 350 degrees F  
2. In a medium mixing bowl, beat eggs for approximately 2 minutes. Gradually add sugar, butter or margarine, milk, evaporated milk, cinnamon, nutmeg and vanilla extract. Mix well, then pour mixture into pastry shell.
3. Bake in preheated oven for 45 to 60 minutes, until top is light brown. Sprinkle with ground cinnamon. Serve warm or chilled.

**When it starts to puff up on top, it's about ready. The top will rise like a muffin (it's the eggs) and will settle as it cools. **It will jiggle a little bit, but as long as a knife inserted comes out clean, you're good!

Tell me this doesn't look irresistible! 

It's an eggy, sweet custard pie. The crust on the bottom is almost caramelized.


This one jumps on the kitchen counter to get away from the new puppy....he's not
having any part of that crazy baby. 

This is the crazy baby who can't jump on the kitchen counter.
Plus, she wanted some pie. 

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