Chef Lynn Archer from Rockland's Brass Compass Cafe and Archer's on the Pier shares a recipe for a silky grapenut custard pie.
More Information: Brass Compass Cafe
RECIPE: Silky Grapenut Custard Pie
- 9 ' pie crust brushed with 1 egg white
- 3 eggs & 1 yolk beaten
- 2&1/2 cups milk scalded with 2 tbls butter
- 1 tsp Vanilla
- 1 cup sugar
- 1/2 tsp salt
Preheat oven to 400 degrees.
Cool milk and beat into the eggs.
Add the rest of the mixture.
Pour into shell.
Sprinkle with 1/2 cup grapenuts if desired, and bake for 15 mins.
Turn oven down to 375 and bake an additional 20-30 mins - until a knife inserted into the center pulls out clean.