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    Egg Custard Pie

    Source of Recipe


    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


    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.




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