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With farm fresh eggs and whole milk, this pie makes my corn fed country boy weak in the knees!
Prepare your favorite 10-inch pie crust and par-bake it. My favorite is the Easy Push Crust, found here on TastyKitchen in my recipe box.
Once your pie crust is ready … Preheat oven to 450 F. In a large bowl, beat eggs slightly with a wire whisk. Then add in all of the remaining ingredients, except cinnamon. Mix to combine.
Fill your par baked crust carefully with the egg mixture and then cover it generously with cinnamon. Slide pie into the oven, being careful not to slosh. Bake for 20 minutes. Then turn down oven to 350 F and bake 15 minutes more. Pie should jiggle, but not slosh when you test it.
Cool 2 hours before serving. Is also great served cold from the fridge!
Eggs guaranteed salmonella free are always available in Budapest grocery stores. I can vouch for it. But in some other locations the eggs may be of less reliable quality and therefore certain things—like homemade mayonnaise—are better left unmade. Mousse au Chocolat, however, need never be foregone, because the yolks in this recipe are cooked.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!