Pies of March // Various

 Egg Custard Pie // My Table of Three

INGREDIENTS

CUSTARD FILLING

  • 4 large eggs, beaten
  • 2 tsp pure vanilla extract
  • 2 cups of heavy cream
  • 1/2 cup Pyure or 2/3 cup THM Gentle Sweet
  • pinch of salt
  • If you use THM Gentle Sweet please refer to the Sweetener Conversion Chart to determine the amount you will use here.

PIE CRUST

  • 1/4 cup of THM Whey Protein (optional)
  • 1 cup of THM Baking Blend
  • 2 Tbsp of Pyure Sweetener or THM Gentle Sweet
  • pinch of salt
  • 1 stick of very cold or frozen butter, cubed
  • 5-6 Tablespoons of ice-cold water

INSTRUCTIONS

    1. To Make the crust add your dry ingredients into your food processor or blender. Pulse a few times to mix.
    2. Next on low-speed dropped in your very cold cubed butter. Once you have mixed in all your butter start adding in your cold water one tablespoon at a time until the crust mixture starts to come together. Don’t add too much as your mixture will become very wet and will be sticky and hard to roll out.
    3. Wrap the dough in plastic wrap and chill for 10 minutes before rolling it out. Once chilled roll the pie crust out to fit standard deep dish pie plate. I suggest freezing the crust for 15 minutes before filling it with your egg mixture. This helps your pie crust bake evenly without burning or getting soggy
    4. Start the custard filling by beating the 4 large eggs, add in the pinch of salt, vanilla then sit aside.
    5. Next you will add your heavy cream and sweetener to medium sauce pan and heat it over medium heat. This process is called "scalding”. Note: scalding is not boiling so be sure to watch it closely to avoid boiling the cream.
    6. After you have pulled your cream off the heat next you will add 1/4 cup to the eggs slowly while you whisk them to temper the eggs. This will prevent the eggs from scrambling.
    7. Add the rest of the cream mixture to your beaten eggs whisking as you pour. It is very import to do this step slowly so you avoid scrambling your eggs or getting lots of foam/bubbles in your egg mixture. Having a lot of foam in your mixture will change your pie texture. No bubbles means a much creamier and smoother finish to your pie.
    8. Pour your filling into your frozen crust and bake at 350 for about 35-40 minutes, or until the pie is set with just a slight wobble in the center.
    9. Chill the pie completely before slicing or serving.
PA Dutch Lemon Sponge Pie
Mennonite Farmhouse

Ingredients
Juice and rind of one lemon
one cup of sugar
3 tablespoons flour
3 eggs, separated
1/2 teaspoon salt
2 Tablespoons butter
1 1/2 cups of hot water or milk
pastry for 1(9 inch) crust

Cream, butter, add sugar add egg yolks. Beat well.
Add flour, salt, lemon juice, grated rind, and water or milk.
Fold and stiffly beaten egg whites.
Pour into unbaked pie shell bake at 350 Fahrenheit for
40 to 45 minutes.
Makes 1(9 inch) pie.


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