Hawaiian Style Custard Pie
Try this Hawaiian custard pie, you can top it off with whipped cream or sever as it. Either way your guest will enjoy this pie!
- 5 large eggs
- 3/4 cup sugar
- 2-1/2 tablespoons cornstarch
- 1-1/2 cups evaporated milk (not condensed)
- 1-1/2 cups water
- 2 teaspoons vanilla
- 1/8 teaspoon salt
- 9-inch unbaked pie shell, at room temperature
Adapted from archives.starbulletin.com
Break eggs into mixing bowl.
Combine sugar with cornstarch. Whisk into eggs until incorporated. Continue to whisk for 1 minute. Add evaporated milk, water, vanilla and salt. Mix until well-incorporated. Cover bowl and refrigerate overnight.
Preheat oven to 400°F.
Skim off any bubbles from top of filling. Stir gently to blend in cornstarch settled on bottom of bowl. Do not create bubbles while stirring. Pour filling into pie shell, filling it 1/4 inch from rim. Bake 10 minutes, then add more filling, up to the rim of the pie shell.
Continue baking about 20 minutes longer, until done. Check frequently.
Nudge the pie gently; if it ripples near the center, it is not quite ready. Do not over bake. If the pie puffs up in the center, you've baked it too long, and your filling will be full of holes and watery (what a shame).
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