Egg Custard Pie
Servings: 2 pies
Ingredients
- 4 Tbs salted butter softened
- 3/4 cup sugar
- 4 eggs large
- 1 can sweetened condensed milk (14 oz)
- 2 cups whole milk warmed
- 1/2 tsp vanilla extract
- 2 pie crusts (9-in)
Instructions
- Preheat oven to 425 F
- In a stand mixer, beat butter and sugar until creamy.
- Add in eggs one at a time, beating after each egg is added.
- Add in the condensed milk, whole milk and vanilla and mix thoroughly
- Pour into unbaked pie crusts and bake for 10 minutes
- Reduce heat to 300 F and continue baking for 50 minutes, or until filling is no longer wobbly in the center
- Remove from oven and allow to cool completely on wire rack
- Refrigerate for at least 2 hours before serving
- Enjoy!
Notes
Recipe adapted from Miss Kay's Duck Commander Kitchen