Tuesday, October 13, 2015

In my Kitchen today: Custard Pie

The Pumpkin-Chocolate Chip cookies I made, the end of last week have been inhaled by my crew already & it's time to get back to my kitchen & whip up something else.
Custard Pie is one of our favorites. It's usually just a Christmas treat, but I had all the ingredients so we're going to make it a, "It's a dreary day & we want something special to have with our coffee, treat"
There are a few steps to the recipe, but I had it in the oven within a half hour.

Custard Pie
  • 4 cup whole milk, divided
  • 1 cup cane sugar
  • 1 cup brown sugar
  • 3 tablespoon unbleached, all-purpose flour
  • 1 can sweetened condensed milk
  • 2 teaspoon vanilla extract
  • 4 eggs, separated
-Preheat oven to 455'
-Heat 2 1/2 cup milk in a small sauce pan till scalding. Mix sugars & flour together; add the sweetened condensed milk, 1 1/2 cup whole milk, vanilla & egg yolks. Beat egg whites till soft peaks form & gently fold the egg whites into the rest of the batter.
-For the crust, I use Pillsbury, refrigerated pie crusts.
-Place your crusts into 2 pie pans & divide the batter evenly between the 2 pans. Place in the oven at 455' for 10 minutes(till tops are golden brown), then reduce heat to 350' for 30 minutes longer.
-The center of the pies will still be slightly jiggly after 30 minutes, but they'll set up perfectly when cooled.

I brought this pie to my Family Christmas party about 2 years ago & the oldest sibling declared it "The best custard pie hes ever eaten"


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