Serves 8
Addie from Campbell, California, sent us her recipe for egg pie. An egg pie by its nature is high in calories and fat, from the eggs and butter necessary to create its delectable consistency. We can't change that, so we improved this pie by using a whole wheat pastry crust, organic ingredients, evaporated cane juice sugar and cage-free eggs.
Ingredients
1/2 cup (1 stick) butter
1 (5-ounce) can evaporated skim milk
1 cup evaporated cane juice sugar
1 1/2 teaspoons all-purpose flour
1 1/2 teaspoons vanilla extract
1/4 teaspoon sea salt
3 large eggs
1 (8- or 9-inch) pie crust (not deep dish)
Method
Preheat oven to 350°F. Gently heat butter and evaporated milk in a saucepan, until butter is melted. Meanwhile mix sugar and flour in a blender on low. Add melted butter mixture, vanilla and sea salt. Add eggs one at a time, blending to combine. Pour batter into crust and bake for 35 to 45 minutes, until the pie is just set in the middle. Cool on a rack before serving.
Nutrition
Per serving (1/8 pie/101g-wt.): 350 calories (190 from fat), 21g total fat, 12g saturated fat, 6g protein, 36g total carbohydrate (2g dietary fiber, 26g sugar), 110mg cholesterol, 180mg sodium
Tags: Make Ahead, Family Friendly, Entertaining, American, Vegetarian
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.
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