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Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Ceramic pie dish — even browning, beautiful presentation
Grade A bourbon vanilla beans for custards, ice cream, extracts
Savory pie mastery — British meat pies, hot water crust, decoration
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Ceramic pie dish — even browning, beautiful presentation
Grade A bourbon vanilla beans for custards, ice cream, extracts
Savory pie mastery — British meat pies, hot water crust, decoration
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Heat oven to 425. Beat eggs slightly with hand beater; beat in remaining ingredients. Place pastry-lined plate on oven rack, then pour in filling (my pie crust edges always burn so I put strips of foil on the edges and remove the foil for the last 10-15 minutes of baking). Bake 15 minutes. Reduce oven temperature to 350. Bake until knife inserted in center comes out clean, 45 minutes longer; cool. Serve with whipped cream.