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    Good Eats' Refrigerator Pie


    Source of Recipe


    Alton Brown, Good Eats

    List of Ingredients




    1 cup heavy cream or half and half
    2 eggs
    2 pinches kosher salt
    fresh grated nutmeg
    1 frozen 9 inch pie crust

    FILLING OPTIONS: Any one of the following combinations:
    Cooked spinach, cheddar cheese, cubed cooked ham
    Bacon, sauteed leeks, and Gruyere cheese
    Cooked spinach, canned artichoke hearts, and Parmesan cheese
    Roasted chicken, goat cheese, and sun-dried tomatoes
    Blanched asparagus and smoked salmon
    Port Salut and Spam

    Recipe



    In a nonreactive, stainless steel bowl, combine the cream or half-and- half and the eggs. Whisk until combined thoroughly. Add the salt and the nutmeg. Whisk to combine. Refrigerator Pie Rules: Heat oven to 350ºF. Evenly distribute the pie fillings in the pie crust. Do not overfill the crust with the filling ingredients. Do not pour too much royale into the crust. The eggs will expand upon cooking. Bake the pie until it is firm to the touch like set jello, about 45 minutes. Cool the pie for at least 15 minutes before slicing. Yield: 1 refrigerator pie

 

 

 

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