Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Egg Custard Pie




Source of Recipe


Mai


List of Ingredients




1 ounce of melted butter (1/4 stick)
3/4 cup of granulated sugar (cane)
1 tsp salt
1 Tbsp and 1 tsp cornstarch (Kingsford)
1 cup eggs (approx. 4 large eggs)
2 cups water
2 cups evaporated milk
1 Tblsp vanilla



Recipe



Blend all ingredients together, do not over whip, then strain through a seive. Try to avoid air bubbles as they will easily burn while baking. If you do encounter many air bubbles, let mixture rest for an hour or so till the bubbles dissapate.

Pour mixture into an un-baked pie shell and bake in a waterbath for approximately 40 minutes at 350 degrees. To test when pie is done, you would gently tap the side of the pie and if it wiggles like jello your pie is ready. This probably sounds funny but it is the best way to test your pie. If you overbake you pie it will crack on the top and sink. Besides this, the interior would be extremely watery

* On a personal note, my preference would to pre-bake the crust. If doing so, place a pie pan on top of the crust and invert. Meaning bake the crust upside down. Be sure to place a weight on top. By baking the crust upside down the gravity will assit in preventing shrinkage. Also, I usually bake the filling alone in a pie tin. After the filling is cooked I let it rest for 15 minutes then slide it into a pre-baked shell. This way you would have a fully baked crust.