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Egg Dessert Recipes | | Holiday Cookie Recipes from The Crafty Hostess 2012 Holiday Cookie Swap
Easy Chocolate Custard Pie
 This chocolate custard pie is sinfully delicious. You can serve it hot or cold topped with fresh whipped organic cream for a dessert that will delight your guests. And it's so easy you can make it anytime for your family.
Chocolate Crumb Crust
Makes one 9-inch crust
Ingredients*:
- 1-1/2 cups fine Newman's Own Organics Alphabet Cookie crumbs (about 4 oz.)
- 1/3 cup (2/3 stick) butter, room temperature
Directions
Heat oven to 350°F.
Put cookie crumbs in medium bowl. Add butter; mix until thoroughly blended.
Press crumb mixture evenly and firmly against bottom and sides of 9-inch pie plate.
Bake in 350°F oven for 8 to 10 minutes until center is firm to the touch. Cool completely on wire rack.
Custard Filling
Makes 8 servings
Ingredients*:
Directions
Heat oven to 350°F.
Combine syrup, milk and sugar in small saucepan. Cook over low heat, stirring constantly until bubbles form at edges. Set aside.
Beat eggs and vanilla in medium bowl until blended. Stirring constantly, slowly add heated milk mixture until well blended. Pour into crumb crust.
Bake in center of 350°F oven for 40 to 45 minutes until a thin-bladed knife inserted near center of pie comes out clean. If any custard clings to the blade, bake a few minutes longer and test again. The center will jiggle slightly when dish is gently shaken. Center will firm up as it cools.
Cool on wire rack. Garnish with fresh whipped organic whipped cream and fresh mint.
Serve warm or refrigerate until cold. Refrigerate any leftover pie promptly.
*You can find organic versions of all the ingredients at your local supermarket or natural foods store.
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