Egg Custard Pie
By Rose Mary Mogan cookinginillinois
I decided to add my recipe for my favorite Egg Custard Pie. Of course if you know any thing about me, then you know that my version is probably larger than most recipes. This recipe is slightly different in that it has both white and brown sugar in it, and the recipe makes 3 pies, I am sure you could cut the recipe in half or in thirds, but I am listing the recipe as I received it, years ago from a newspaper clipping. I have made it quite a few times, and it is really good. I hope you try it.This recipe too is in my cookbook. By the way it does meet my familys high approval rating.
(heaping ) all purpose flour
pinch of cinnamon
eggs, separated (room temperature)
grated lemon zest
unbaked deep dish pie shells
1Preheat oven to 425 degrees F. Combine both sugars with flour, cinnamon, salt & nutmeg in a large mixing bowl. Stir to mix together. Add evaporated milk and stir until blended. Then add egg yolks, all at once. Stir in lemon zest and all 3 extracts. Blend well.
2In a separate bowl, beat egg whites until stiff, and gently fold into custard mixture until fully combined. Pour into 3 unbaked deep-dish pie shells. Bake in preheated 425 degree F. oven for 15 minutes; then REDUCE temperature to 350 degrees F. and bake an additional 25 to 35 minutes.
3Note: I usually place my pies in a shallow pan to catch any drips. Also take note that because of the brown sugar, the custard will be a caramel color. If you prefer a lighter color, you can use all white sugar.I usually will share with a neighbor , and put one in the freezer, then cut one right awaywhen it has cooled.