Ortell Smiths Egg Pie Recipes

EGG CUSTARD PIE

Steps:

• Preheat oven to 400°F. Roll piecrust into a 12-inch circle on a lightly floured surface. Fit piecrust inside a 9-inch ceramic or glass pie dish lightly sprayed with cooking spray; crimp edges. Cut and fit a sheet of parchment paper inside piecrust; fill with pie weights. Transfer to a baking sheet; bake in preheated oven 10 minutes. Remove parchment paper and pie weights. Return piecrust to oven; bake 3 minutes. Let cool slightly, about 10 minutes.
• Whisk together eggs, half-and-half, sugar, salt, and 1/8 teaspoon of the nutmeg in a large liquid measuring cup. Pour mixture into cooled piecrust. Reduce oven temperature to 325°F, and continue baking until pie is golden, set around the edges, and slightly jiggly in the middle, 50 to 55 minutes, covering edges of piecrust with aluminum foil if needed to prevent overbrowning. Transfer to a wire rack; let cool completely, about 30 minutes. Sprinkle with remaining 1/8 teaspoon nutmeg. Chill until cold, about 1 hour.

EASY SCRAMBLED EGG PIE

Steps:

• Bake pie shell according to package directions. Cool. Arrange 3 cheese slices in bottom of pie crust, cutting to fit.
• In a large bowl, beat together eggs and milk. Add chives, salt and pepper.
• Heat butter in a large frypan. Add egg mixture to hot pan. Cook, while stirring, over low heat until mixture is almost set.
• Pile into the prepared pie shell. Arrange remaining cheese slices on top and sprinkle with bacon and additional chives if desired.
• Bake for 20 minutes at 375*.
• This can be assembled the night before, then baked in the morning. Allow an extra 10 minutes cooking time if coming from the refrigerator.
• Enjoy :).