Confederate Pie
Yield
servingsPrep
15 minCook
90 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
butter
melted |
|
| 6 | large |
eggs
|
|
| 2 | cups |
sugar
|
|
| ⅓ | cup |
cornstarch
|
|
| ½ | cup |
light cream (half&half)
|
|
| 6 | each |
lemons
juice of |
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
butter
melted |
|
| 6 | large |
eggs
|
|
| 473 | ml |
sugar
|
|
| 79 | ml |
cornstarch
|
|
| 118 | ml |
light cream (half&half)
|
|
| 6 | each |
lemons
juice of |
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
Directions
Mix melted butter with eggs and sugar in electric mixer on medium speed 2 to 3 minutes, or until well mixed.
Stir cornstarch into half-and-half to dissolve, then pour into egg mixture.
Add lemon juice and stir until well mixed.
Pour into pie shell.
Bake 1½ hours at 300℉ (150℃) until brown on top and done in center.
To tell if pie is done, shake pan gently. Filling should shiver in the middle and not be runny.
