Follow this one to the letter and your custard will not curdle.
|1||Perfect Pie Crust - No Top|
|2 cups||Half and Half|
Move one oven rack to its lowest possible position and the other to the middle position. Preheat oven to 450°.
Prepare the Perfect Pie Crust - No Top and set aside.
Mix the Sugar, Flour, and Salt in a one cup measuring cup and set aside. Separate the whites of the Eggs into a one quart or larger bowl and save the egg yolks in a small container.
Bake the pie crust for 10 minutes at 450° on the lowest rack in the oven.
Meanwhile, beat the egg whites until frothy but not quite meringue consistency. Beat in the egg yolks. Blend in the sugar mixture. Add the Vanilla and Half and Half.
Remove the baked pie crust from the oven and cover the fluted edges with aluminum foil as soon as it is cool enough to avoid burning yourself.
Pull the middle rack out from the oven as far as it will slide and set the pie pan on the middle of the rack. Stir the custard filling and gently pour it into the pie crust. Be sure not to let any seep down the edges of the pie crust or up onto the sides as you gently push the oven rack back into the oven.
After the oven returns to 450°, lower the temperature to 350° and bake for 15 minutes. Then lower the oven temperature again to 325° and continue baking for an additional 15 to 20 minutes. The pie is done when a clean knife inserted half way between the center and edge of the pie comes out clean, even though the center itself may still look runny, it will set as the pie cools.
Allow to cool and serve slightly warm or completely cooled. Refrigerate left overs.
Pie need not be refrigerated if eaten within the first 3 hours after it comes out of the oven.
Coconut Custard Pie - My variation of the Custard Pie recipe
Source: Linda Killion, Jim Dick's wife, parents of my godchildren
Yield: 1 9" pie
Nutrition Facts per Serving:
18g Fat (47.7% calories from fat)
1g Dietary Fiber
Exchanges per Serving:
1/2 Lean Meat
1/2 Non-Fat Milk
3 1/2 Fat
1 1/2 Other Carbohydrates.
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