Basic Egg Pie
This recipe is an old family favorite from the South. Southern cooks added either chocolate or coconut to make it special.
Preheat oven to 425 degrees
2 eggs, separated
1 cup sugar
1/4 cup butter, softened
1/4 cup flour
3/4 cup sweet milk (a Southern description as opposed to Buttermilk)
1 teaspoon vanilla
1 unbaked pie crust
Beat egg yolks until thick and lemony. One by one, beat in the sugar, butter and flour. Add the milk and vanilla, blending well.
Pour into unbaked pie shell and bake in hot oven (425 degrees) for 10 minutes. Reduce temperature to 350 degrees and bake for another 20 minutes. The top of the pie should be crusted and golden brown.
The egg whites can be beaten (add 2 tablespoons of sugar to sweeten) until stiff and holds firm peaks. Pile on top of pie and return to oven for short time until tips of peaks are slightly brown.
Serves 6-8
My Favorite Egg Custard
Preheat oven to 350 degrees
2 Tablespoons butter + 2 teaspoons cut into 8 pieces
2 cups milk
3 large eggs
1/3 cup sugar
1 teaspoon vanilla
1/4 teaspoon nutmeg
Whisk all ingredients together in bowl with pouring spout. Pour into buttered ramekins (I use 6 as they are usually sufficient). Place in hot water bath 3/4 way to top of ramekins. Place a dot of butter on top of each ramekin. Bake in middle of oven for approximately 40 minutes.
Let cool before eating. Custard is a great and easy dessert that can be made ahead of time. Watch handling the hot water as it is easy to burn yourself if you're not careful.
I add cinnamon to the custard because I love the flavor.
Any of the above recipes can be made with artificial sugar (the powdered kind) that is spoonable for a diabetic dessert. I use it to keep the calories down whenever I want something sweet or just to make it for my diabetic friends.
