Eggy Custard Pie
1 unbaked 9” deep dish pie shell, chilled
4 eggs, beaten lightly
1/2 cup sugar
1/2 tsp vanilla
1/4 tsp salt
1/8 tsp almond extract
2-1/2 cups milk, scalded
nutmeg, for sprinkling
Beat together eggs, sugar, salt, vanilla, and almond extract.
You want to heat the milk to hot, but not boiling (you don't want to cook the eggs); heating the milk helps dissolve the sugar in the egg mixture.
Pour the mixture into the chilled unbaked pie shell. It will fill the deep dish pie shell to the very tippy top so be very careful when transferring the pan to the oven (we usually put it on a sheet of foil on a cookie sheet to help catch any spillage and make post-baking clean up easier).
Sprinkle nutmeg at will on top of pie before baking (amount really depends on your preference – we like a hearty sprinkling on ours).
NOTE
Okay, true confessions…it's not that we’re not saying we balled up a piece of napkin and hid it behind the crust to help prop the pie slice up for photographic reasons…because we did. So don’t be surprised if when you slice and serve it up, the weight of the custard overpowers the crust and causes your pie slice to fall back and split down the center. Not to worry, it’s still going to taste great. It’s really going to depend on the crust you use. Because here at TCC, homemade pie crust is a hit or miss thing with us (Wendi – hit, K2 – miss), we demonstrated the recipe with a premade pie shell, but feel free to experiment with your favorite pie crust.
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