Season 2, Episode 10 (03.10.16)
[chef: Fritzie Reeves]
My mother loved custard pie. It was another one of those simple yet satisfying desserts. It takes about 5 minutes to gather the ingredients and less than an hour to cook. Mama called it an egg pie. I remember being turned off by the name, but I always relished the taste of this custard pie. It’s perfectly sweetened and it’s always an appropriate time to serve. Today, I make it with a twist by adding buttermilk. Needless to say, I dare not call it buttermilk and egg pie…..but it is delish!
What can I say, Mama knows best!
1 unbaked pie crust
3 whole eggs well beaten
1 cup butter
1 ½ cup sugar
1-1/2 tablespoon cornstarch
3/4 cup corn meal
1-1/2 tsp vanilla flavor
3/4 cup butter milk
Cream butter and sugar; add eggs (well beaten); then cornstarch, cornmeal and vanilla flavoring. Blend well. Add buttermilk and blend well.
Pour into unbaked pie shell and place in a 450 degree oven. Immediately reduce oven temperature to 350 degrees and bake about 35-45 minutes or until the filling has set is lightly brown.