This is pretty much custard in a pie shell. It also qualifies as the easiest pie I’ve ever made. Well, that’s probably not entirely true, considering I made the crust from scratch. Thanks to Baked Explorations that was simple too.
Matt Lewis and Renato Poliafito say that this pie isn’t winning any beauty contests, but I think it came out all right.
It probably could have cooked just a tad more, but it was perfectly scrumptious the way it was.
This was before the oven. It looks a little bit like pumpkin, but it’s really just eggs with sugar and the golden color comes from the dark brown sugar and the maple syrup.
I was pretty impressed with my crimping prowess.
The recipe says that the origin of this pie is Texas. I did a teeny bit of research and all I could find was that it’s Southern and similar to chess pie. I read a cute little snippet by Virginia Willis that suggested that a waitress (one I would liken to Alice) would answer the question about what the pie of the day is and the response would perhaps be: it’s just pie. Imagine that with a little Southern drawl and I can hear it’s chess pie.
Eat Well and Savor.