We're getting upwards of two dozen eggs a day now, which means it's time to pull out those recipes that use lots of eggs. Yesterday, I mentioned on Facebook that I was making creme brulee pie, and there were several requests for the recipe. Like many of my recipes, this one came about as a result of serendipity. I was going to make a coconut custard pie, and I had everything mixed together. I just needed to add the coconut, but I couldn't find any. So, I was stuck with a custard pie, which I didn't think anyone in my family would eat, other than my husband. I started thinking about what was in the pie already. What was similar? What would my kids eat? And creme brulee pie was born!
Creme Brulee Pie
Butter a 10-inch, deep-dish pie pan. Preheat oven to 350 degrees F.
Put the following ingredients into a blender and blend on low for about 30 seconds or until all ingedients look well mixed:
2 cups goat milk (can substitute whole milk from the store)
1/2 cup flour
3/4 cup sugar
1 t. vanilla
Pour into pie pan. Sprinkle with nutmeg, and gently sprinkle with turbinado sugar. The turbinado sugar will stay crunchy on top of the pie through the baking process and mimics the flame-kissed top of creme brulee. The batter will be quite runny, so take care when placing in the oven. Bake for 40 minutes. A sharp knife inserted into the center of the pie should come out clean, and the sliced area should stay open and not look watery inside.
Note: If you use store-bought eggs, your pie won't be this yellow. The yolks of our chicken eggs are school-bus yellow, because they free range.
For more recipes, check out Hearth and Soul.