Friday, June 8, 2012
Garnet Custard Pie
5 eggs, 2 cups milk, 3/4 cup of sugar or Splenda, 3 T. melted butter, 1 cup mashed cooked and cooled garnet yams, 1/2 t. salt, 1/2 cup flour, 2 T. vanilla extract. Nutmeg for topping. Preheat oven 350 degrees. Grease a 9" deep dish pie plate with butter, place pie dish on a cookie sheet and set aside.
Place eggs and milk in blender and whip on low for 15 seconds. Add mashed cup of yams, butter, vanilla extract and whip for another 30 seconds. Add sugar, salt, and flour and continue blending for another minute to combine. Pour into prepared pie dish and sprinkle nutmeg on top. Carefully slip cookie sheet with filled pie dish into preheated 350 degree oven and bake for 1 hour and 10 minutes. Remove and set on counter to cool about an hour. Once cooled place in refrigerator and chill at least 3 hours or overnight. To cool quickly, after being out on counter for an hour, place in an ice bath with about 1" of water with crushed ice for about an hour. Once chilled pie is ready to serve.