Egg Pie

Egg Pie, Custard, Flan

Egg Pie is a cross between a custard pie and flan. It is smooth, silky, sweet, and delicious. This recipe comes from my brother-in-law, Kenny. He made it for us one Thanksgiving a few years ago. Since then it has become one of my family’s favorite pies.

It is simple to make with only five ingredients for the custard. I am using a homemade crust, but for convenience you can certainly use a ready made crust, such as Pillsbury’s pie crust that is found in the refrigerator section of the grocery store.

Ingredients for Pie Filling:
2 – eggs
1 – cup sugar
1 1/2 – tsp. Vanilla
1 – can evaporated milk
1/2 – stick butter (softened)

Ingredients for Pie Crust:
1 1/2 – sticks unsalted butter (very cold or frozen)
3 – cups all-purpose flour
1/3 – cup Crisco shortening (cold)
1 – tsp. salt
1 – tsp. Sugar
1/2 – cup ice water

Directions for Pie Crust:
Make the pie crust first, because it has to rest in the refrigerator for 30 minutes before rolling out. This recipe is from Ina Garten. It find it is full proof. It comes out perfect every time.

Using a food processor, blend the flour, salt, and sugar. Pulse it 2-3 times to incorporate the ingredients. Dice the cold butter and add it along with the Crisco shortening to the flour mixture. Pulse several times (10-12 times) to cut the butter into the flour mixture. The butter will become small pieces similar to the size of a pea.

Hold down the pulse button and gradually add the ice water. Continue pulsing until the dough forms a ball. Turn the dough out onto a floured board and knead into a smooth ball. This will take only about one minute. Wrap the dough in plastic and refrigerate for 30 minutes.

After 30 minutes, roll out the pie crust on a floured board. Roll out until it is large enough to hang over the sides of the pie plate. Press the dough down into the pie plate to take the form of the dish. You used leave about a 1/2” overhang to form into the crust. Fold the excess dough to sit on top of the pie plate edge, and using two fingers, crimp the dough together working your way around the entire pie plate to form a beautiful crust.

Set the pie crust aside while you mix the filling.

Directions for the Pie Filling:
In a mixer, cream softened butter with eggs and sugar. It will take a few minutes to get it smooth. Add the vanilla and evaporated milk and mix well. The mixture will look curdled, but don’t worry this is normal.

Pour the filling into the pie crust. Coat the edge of the crust with milk using a pastry brush.  This gives the finish product a little shine, and it also helps to prevent it from burning.

Place the pie in the center of a preheated 350° oven, and cook for about 1 hour 15 minutes.

About half way through the cooking process when the crust begins to brown, remove the pie from the oven and loosely cover the pie crust with strips of aluminum foil.  This will assure you that the crust will not burn.  Be careful and use oven mits to prevent burning yourself while putting on the foil.

Return the pie to the oven and continue cooking until golden brown.  You can test to see if it is cooked by inserting a butter knife into the center. If it comes out clean it is done.  Do not over cook it…you want the filling to be set, but soft.


Egg Pie, Custard, flan


Corn Muffins


Corn muffins are one of my favorite breakfast or snack foods.  They have just the right amount of sweetness and are satisfying and delicious.  They are also great toasted with butter.  The nice thing about this recipe is its versatility.  You can make them sweet, more like a muffin as in the recipe below, or you can add less sugar that makes them more like cornbread.

I have also added Greek yogurt in place of some of the milk, which makes the muffins moist; and a little honey to give them a little extra flavor.

1 – cup white corn meal
1 – cup all purpose flour
1/2 – cup sugar
1 – tbls. baking powder
1 – tsp. salt
2 – eggs
1/2 – cup whole milk
1/4 – cup canola oil
2 – generous tbls. honey
5 – oz. container of plain Greek yogurt

In a large mixing bowl, combine the corn meal, flour, sugar, baking powder and salt. Mix with a fork and make a well in the center. In a small mixing bowl add the eggs, canola oil, honey and whisk until well incorporated.


Pour the egg mixture into the center of the dry mixture and using a whisk stir the ingredients until they start to form a ball.  Do not use an electric mixer.



Just as the batter starts to come together, add the yogurt and continue to stir until all incorporated.


Mix just enough to incorporate the flour, do not over mix.


Spray a muffin pan with cooking spray so that the muffins do not stick to the pan. Divide the batter equally into 12 muffins.


Bake in a preheated 425° oven for 15-20 minutes.  Check at 15 minutes by inserting a knife in the center.  If it comes out clean the muffins are ready.

Note:  If you want to make them less sweet like cornbread, use only 1/4 cup sugar and 1 teaspoon honey.

Southern Fried Chicken, Collard Greens, and Corn Bread

img_0981Growing up in Western Pennsylvania, I am no stranger to Southern cooking.  There is nothing I like better than going home to visit my family and sitting down with them to enjoy a good meal.  I had a taste for collard greens so my sister, Vicki, and I decided to cook together.  Vicki took the lead on this meal.  She combines the collard greens with kale; they make a great combination.  Since we were having collard greens it only made sense to have corn bread and chicken to go with them.  This is the perfect comfort meal to share with people you love.

Me and my family

Southern Fried Chicken

2 – lbs chicken parts with skin
4 – cups all purpose flour
1 – tsp. garlic powder
1 – tsp. black pepper
1 – tsp. salt
Pinch of cayenne pepper

Rinse the chicken parts in cold water and pat dry with paper towel. In a large plastic bag add the flour, salt, black pepper, garlic powder, and cayenne pepper and mix well.

In a large deep skillet, add enough canola or vegetable oil to fill the pan half way. Heat the oil to 350° or you can test if the oil is ready by sprinkling a pinch of flour into the oil. If it sizzles on impact the oil is ready.

Put about 4-5 pieces of chicken in the flour mixture at a time and mix in the bag until completely coated. Shake off the excess flour and carefully place the pieces in the hot oil. Do not over crowd the chicken. You can cover it with a lid and let cook about 10 minutes on each side. Cook on a medium flame so as not to burn the outside. Turn the pieces over and cook again about 10 minutes. The internal temperature should be 165°. Please note that dark meat and white meat cook at different rates; the white meat cooks a little faster than the dark.img_0961

Continue cooking a few pieces at a time until all the chicken is done. Serve immediately.

Collard Greens and Kale

2 – bunches collard greens
2 – bunches kale
1 – small onion
6 – strips of bacon
2 – quarts chicken stock
1 – tsp. salt
1/2 – tsp. ground black pepper
1/2 – tsp. garlic powder
1 – tsp. baking soda
Red pepper flake to taste

Wash the greens and kale thoroughly in water and drain. Remove the the leafy parts of both the collard greens and kale from the thick stalks. Chop only the leafy parts of the greens into narrow bands and then give another rough chop to cut the bands in pieces.

In a large skillet fry the bacon. Once the bacon is almost cooked through, cut it into one inch pieces. Dice the onion and add it to the bacon and continue cooking until the onion becomes translucent, about 5-6 minutes.

Pour the chicken stock into a large pot and add the bacon and onion mixture along with the bacon grease. Add the black pepper, garlic powder, and salt. If the chicken broth is salted you may want to taste it before you add the salt. Bring to a boil and then reduce the heat and simmer for about 10 minutes. Add the greens to the chicken stock, cover with a lid and bring back to a boil. Once it is boiling, reduce the heat to medium-low and continue to cook until tender. This takes about 1 1/2 hours.

img_0956After about 20-30 minutes of cooking, you will notice that the greens are starting to cook down. At this point add the baking soda and stir to incorporate it. The baking soda helps to make the greens tender. Stir the greens occasionally until tender.

Corn Bread
My sister uses Jiffy Corn Muffin mix. I am sure that there are many good recipes from scratch out there, but we find this mix to be very good, so why change it?

Start with 2 boxes of Jiffy Corn Muffin mix. Follow the directions on img_0949the box. Grease a 9″ square baking pan with either canola or vegetable oil. In addition, my sister adds 2 tbls. of oil to the mix, but warm it up first. This is a little trick to make the cornbread more moist. Bake according to the box directions.  Serve immediately.