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!
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This turned out great – silky smooth custard and didn’t week at all. I accidently grabbed cinnamon sugar for the top instead of cinnamon but it didn’t matter! Will be making again – hopefully with a homemade crust next time.
One of my favorites! Love this recipe!!!
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4littleFergusons on 1.13.2013
I am sorry to hear that, Mary! Custard IS an egg product, so it will taste a little eggie, but between the sugar and vanilla, cinnamon topping and flaky crust usually turn it into something better than “eggs”.