About a month ago, we gathered with our church friends for dinner. It was potluck, everyone bringing something, and Mr. Bee decided he wanted to bring his very first homemade pie. He searched through all my cookbooks and decided on The Southern Living Pie Book by Jan Moon. He made a dark chocolate cream pie and it was out of this world. I don’t have a photo of it because the idea of a weekly pie hadn’t been discussed yet.
Next, he tried the recipe for Buttermilk Pie, but we were disappointed. It was a little too eggy. Mother’s recipe for buttermilk is much better.
We were sitting around one evening discussing how he liked pie and I casually asked him how many recipes there were in the book and he said 152. “Why don’t you try making a pie a week and we can blog about your recipes?” He said something about we didn’t need to be eating that much pie and I said, “We could always just take a slice out to try it, and gift the pie to someone each week as a good deed — random acts of kindness!” Mr. Bee said, “It will take three years! But, what else have we got to do!” And, so this week officially starts — The Weekly Slice: A man’s journey with pie. Each week we will share his journey, the recipe and who we gifted the pie to. There will always be a slice missing, but I think that adds to the charm.
Bible study met at our house Monday so they were the recipients of Pie #3 Amelia’s Egg Custard Pie. It was delicious. It reminded me a lot of Mother’s rice pudding, but without the rice. And, of course, his crust is made from scratch (he’s an overachiever that way).
Amelia’s Egg Custard Pie
8 large egg yolks
1 cup sugar
2 TBL butter, melted
1 tsp vanilla
1/8 tsp salt
1 cup whole milk
1 cup whipping cream
1/4 tsp. freshly grated nutmeg
Prepare crust in a 9-inch pie plate. Do not pre-bake.
Preheat oven to 350. Beat eggs and next four ingredients at medium speed with an electric mixer until blended. Stir in milk and whipping cream; pour into prepared crust. Sprinkle with nutmeg.
Bake at 350 for 45 minutes (our pie took a little bit longer about 60 minutes) or until a knife inserted 1 inch from the edge of the pie comes out clean. Remove from oven to a wire rack, and cool 1 hour. Serve warm, at room temperature, or cover pie, and chill until ready to serve.
Next week’s sweet endeavor: Vinegar Pie.