The picture on this recipe does not do this pie justice. This pie is so easy to make, it fills a 9 inch pie pan/plate and is so beautiful. And I must say after the second pie, following the directions exactly except for my variations, both turned out perfectly beautiful and very delicious. Like others noted, it is necessary to whisk the hot milk one cup at a time into the egg mixture until all is incorporated.
Here are some variations I made.
For the first pie, I microwaved 1/2 cup raisins in a little water for 20 seconds, drained them, added to the egg/milk mixture and sprinkled crushed pecans on top.
The second pie, I made into a coconut custard pie. First, toasted 1/4 cup shredded coconut on a cookie sheet at 350 degrees for 5 minutes and set aside. I then raised the oven temperature to 400 and added 1/2 cup shredded coconut to the egg/milk mixture just before pouring into pie crust. Yes, the pie spilled out a little while baking but it was an easy clean-up. It's easy to see why this pie is a real prize winner
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The picture on this recipe does not do this pie justice. This pie is so easy to make, it fills...