American Pie Council

Not My Granny''s Egg Custard Pie

Not My Granny’s Egg Custard Pie
2012 Amateur Custard
1 1/3 cups all purpose flour-chilled
1/2 cup Crisco shortening-chilled
1/2 tsp salt
4-6 Tbsp ice cold water
1 egg
1 Tbsp water
In a medium bowl, combine flour and salt. Cut in shortening. Gradually add water until dough forms. Roll out and line pie plate. Create an egg wash of egg and 1 Tbsp water. Brush over crust edges. Refrigerate crust while preparing custard.

4 large eggs
15 oz can Eagle Brand condensed milk
1 cup whole milk
1 tsp vanilla extract
1/2 cup light brown sugar
1/2 cup chopped pecans
In a medium bowl, beat eggs until light. Add condensed milk and beat well. Add milk and vanilla, and beat well. Pour custard into prepared crust. Bake at 325 degrees for 30 minutes. Sprinkle the top of the pie with brown sugar and pecans. Increase the heat to 350 degrees, and bake an additional 10 minutes or until custard is done. (To test custard doneness…insert a wet butter knife into the center of the pie. If it comes out clean, it’s done. If it comes out with custard on it, continue cooking, but re-check for doneness every 5 minutes.)