Egg Custard Pie
By
Rose Mary Mogan
@cookinginillinois
1
★★★★★ 1 vote5
Ingredients
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1 cwhite sugar
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1 cbrown sugar
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2 Tbsp(heaping ) all purpose flour
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·pinch of cinnamon
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1/4 tspsalt
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1/4 tspnutmeg
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4 cevaporated milk
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6 largeeggs, separated (room temperature)
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2 tspvanilla extract
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1 tspmaple flavoring
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1 tspalmond extract
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2 tspgrated lemon zest
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3unbaked deep dish pie shells
How to Make Egg Custard Pie
- 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.
- 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.
- 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.