Prep 10 mins
Cook 30 mins
Dh's favorite custard pie. Mine, too, because this one never fails as some custard pies are prone to do. It's quick and easy to make. Prep and cook times do not include pie shell.
- 4 tablespoons butter, melted
- 1 cup sugar, plus
- 2 tablespoons sugar
- 1⁄2 teaspoon flour
- 1⁄2 teaspoon cornmeal
- 5 eggs
- 1 cup heavy cream
- 1 teaspoon vanilla
- 1 9 inch pie shell, baked
- Combine butter, sugar, flour and cornmeal in mixing bowl.
- Add eggs, heavy cream and vanilla and mix well.
- Place rimmed baking sheet on oven rack and put pie plate on baking sheet;pour custard into pie shell (there will be leftover filling if using a purchased pie shell in an aluminum tin-bake extra in individual custard cup if desired); bake at 325° for thirty to forty-five minutes or until knife inserted in center comes out clean and center of pie is set.
While I also had a bit of trouble fitting this into one pie tin, I *didn't* have any trouble dispoising of the extra.... This pie came out great, tasty, easy, inexpensive... This is a great set-it and forget-it pie!
How 5 eggs, four cups of sugar, 1/2 a stick of butter and a cup of heavy cream are supposed to fit into a regular pie shell is beyond explanation. A deep-dish pie shell will barely work here. If you make this don't forget to use pie weights when pre-baking the crust. Pie tastes fine but requires much more than a 1/2 hour and 325degrees! Chess pie is supposed to be easier than playing chess. Feh...