Egg Custard Pie

EGG CUSTARD PIE
Recipe Rating:
 1 Rating
Serves: one pie serves 6-8
Prep Time:
Cook Time:
Cooking Method: Bake

Ingredients

1 c white sugar
1 c brown sugar
2 Tbsp (heaping ) all purpose flour
pinch of cinnamon
1/4 tsp salt
1/4 tsp nutmeg
4 c evaporated milk
6 large eggs, separated (room temperature)
2 tsp vanilla extract
1 tsp maple flavoring
1 tsp almond extract
2 tsp grated lemon zest
3 unbaked deep dish pie shells

The Cook

Rose Mary Mogan Recipe
x3
Well Seasoned
Sauk Village, IL (pop. 10,506)
cookinginillinois
Member Since Sep 2011
Rose Mary's notes for this recipe:
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.
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Directions

1
Preheat 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.
2
In 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.
3
Note: 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.
Comments

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user Cin Straw's Kitchen NanatomyGrandsismyPassion - Mar 21, 2012
I'm trying this one too.
I made Gail's "Coconut Macaroon Pie" last night.....OMGoodness is it ever good. I'm taking some of it this evening to a friend (who's birthday is tomorrow) and her husband.
The 4-of us are going to Monte Ne Inn for dinner tonight...best place to eat around here (her favorite, as well as ours).

BTW...I posted several photos over on her post (7-of them).
Coconut Macaroon Pie
user Rose Mary Mogan cookinginillinois - Mar 21, 2012
Please let me know when you make it, & do post some pictures. I am sure it will be great to go to a fancy restaurant for dinner. Good for you, and say HBD to your friend for me. I will check out the coconut Macaroon pie, thanks for telling me. Take care.
user Cin Straw's Kitchen NanatomyGrandsismyPassion - Mar 21, 2012
oooh this is not a fancy restaurant...it just has great food and a neat atmosphere.

No menue, served home style...always serve the same items. Everything taste just like you are setting at your Grandma or Mom's table.
All you can eat fried chicken, bean soup, mashed potatoes, gravy, corn, cole slaw, home made rolls and apple-butter—just like grandma’s old time Sunday dinners.

You have to have reservations or you won't get in...full all the time.
I've been going there since, seems like forever...3rd generation running it now.

CHECK IT OUT: several photos too!!!
www.monteneinnchicken.net/

Be sure to check on the History of the town that is no longer there...due to Beaver Lake swollowing it up!!!
user Rose Mary Mogan cookinginillinois - Mar 21, 2012
I will be sure to check it out & get back to you. Thanks. I just finished making Our Favorite Lemon Orzo Soup for lunch for my preferred worker that helps me out, she loved it. I just took pictures & now I have to post them. It was very good.

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