Saturday, November 19, 2011

Egg Custard Pie Recipe

Speaking of custard, after a trip this morning to the supermarket, my husband mentioned that it's been a long time since I made an egg custard pie. With "a long time," he actually meant just six to seven days ago. So that says a lot about this dessert.  It is his favorite. We would usually make this pie once a week, so I understand why he has this cute craving for it. Yes, it's about time to whip it up again.

So as a happy camper at our small kitchen, I pulled out a medium-size bowl and whisk in everything that I needed. This time, I decided to just use egg yolks instead of using whole eggs. Plus, instead of using plain milk, I went a little too far by making my own sweetened condensed milk. Now that's a lot of work.

He had two major roles in this task, of course. Preheating the oven and eating the finished product. :-)

Hey, the efforts paid off in the end. I noticed that the flavor is richer this time. Also, I loved the texture of the condensed milk and egg yolks combo. The soonest time the pie was cool enough to be tasted, my husband had a big slice for himself. And came back for a second one. Knowing that he liked them big time made me very happy. (BIG TIME = two-three big slices when there are only four slices).

That sounds like the ending of this story. NOT.

Halfway through this baking day, I realized something while waiting for the sweetened condensed milk to come to a boil. What will I do with the egg whites since I only used the egg yolks for this recipe? I didn't plan to waste them.

Like a pop-up, the idea of making a vanilla cake just flickered. Last time I made this simple white cake, Jande raved about it. So from one recipe to another, my muscles had to work today a little harder. Just because I didn't want to throw away something that I thought would still be useful. It turned out to be a good idea. Egg whites do the trick if you're looking for a very spongy or very moist cake. As Jande would put it, it's the magic ingredient in every "melts in your mouth" kind of cake. (Then I figured again into another situation. For the cake, I didn't want to use the prescribed amount of butter. But I won't go into that right now. I will share the vanilla cake recipe and the tweaks I made next time.)

So, yeah. This has been another day for my husband’s sweet tooth. And I cared less about all the hard work today. Baking is something that I love doing anyway.

*Slap me with this article next time when I talk about weight gain. LOL!*

After mentioning what happened today to a close friend, she commented that "it sounded like you're hosting a feeding program." I thought that was funny. How in the world will we finish all these baked goodies when there are only two people in our house? She also found it funny that we dressed up our table with tablecloths and napkins.

Don't expect us to eat the egg custard pie and the vanilla cake in one day. Although, we really can. :-)

To share the fun I had, please feel free to use and follow the recipes below for the custard pie and for the pie crust. You may always opt for a ready-to-use pie shell, but I would suggest that it's better if you make your own. The steps are easy and simple anyway!


EGG CUSTARD PIE RECIPE**
1 9-inch pie crust (recipe below)
3 eggs
2 tbsps white sugar
1 ¼ cups of milk
1 tsp vanilla extract
1/8 tsp ground nutmeg (optional)
Dash of cinnamon-sugar (optional)

DIRECTIONS:
1. Preheat oven to 425F.
2. Mix egg and sugar.
3. Heat up milk in the microwave for 15-20 seconds. Or, place milk in a saucepan. Over medium heat, bring to a low-simmer.
4. Pour milk onto egg mixture. Mix well.
5. Add nutmeg.
6. Pour into the pie shell/crust. Sprinkle the cinnamon-sugar on top of it.
7. Bake for 10 minutes at 425F then lower the temperature to 350 and continue baking for 20-25 minutes.
7. Allow to cool.

PIE CRUST RECIPE
1 1/2 cups all-purpose flour
2 tsp white sugar
1 tsp salt
1/2 cup olive oil
2 tbsp milk

1. Preheat oven to 400F.
2. In a bowl, combine all the ingredients. Mix well.
3. Pour the mixture into a greased a 9-inch pie pan. Press mixture into bottom and up the sides of the pan. Using a fork, poke holes in bottom and side of crust.
4. Bake for 15 minutes or until light brown. Allow to cool. 

My next blog will cover the vanilla cake recipe ... and the kitchen adventures that came with it!


**This is the original recipe.