Let me qualify the title for this post…Egg Pie made with the Eggland’s Best brand of eggs. As part of the FoodBuzz Tastemaker Program, I received a coupon for a a free dozen eggs from Eggland’s Best. You can’t miss these eggs in the supermarket as they are clearly marked…
With the free eggs, I made one of my Mom’s favorite desserts that she has put on request, Egg Pie. She may not like cake all that much, but she sure loves her Egg Pies and Leche Flans. Who am I to deny my mother’s wishes? Being the obedient daughter that I am, I made the egg pie. After all, I had 2 Marie Callender’s pie shells waiting to get out of the freezer. Too bad I only needed one. Hee hee.
I usually let the egg pie rest in the fridge for a few hours after it has cooled down to give it time to firm up. But my daughter and my Mom just couldn’t stop asking, “Can we eat it yet?” Again, I relented just so I could get back to cleaning the tv stands in peace. But I warned them not to blame me if the egg pie is still a little wobbly or worse, falls apart on their plates.
Well, it didn’t fall apart. But it was still a little soft. I would have preferred egg pie that was a tad firmer. Nevertheless, grandma and granddaughter were happy and satisfied, and so was hubby. I just love my family. Hee hee.
1 pie shell
2 1/3 cups milk
4 eggs – separated
1/2 cup caster sugar (superfine) + 1/2 to 3/4 cup regular sugar
1 1/2 Tbsp cornflour (cornstarch)
1. Preheat the oven to 350F (180C).
2. In a bowl, mix the flour, sugar, and egg yolks. Stir in the milk into the mixture.
3. Whip the egg whites to soft peaks. Then fold into the milk/egg yolk mixture.
4. Pour the filling in the pie shell and bake for 20 minutes or until the top is brown.
5. Bring down oven temperature to 250F (110C) and bake for a further 1 hour until the custard is just set. The center should be a little wobbly.
6. Remove from oven and cool completely.
Do keep a close eye on the pie while you’re waiting for the top to brown. You don’t want to burn the top.
It’s Friday tomorrow…a meatless one for Catholics. I’ll post a meatless entry. *wink*