Ruby'S Egg Pie
Ruby's Egg Pie is a delightful dessert featuring a creamy custard filling topped with fluffy meringue. Its rich vanilla flavor and smooth texture make it an ideal treat for special occasions or family gatherings. Perfect for those who love classic pies with a sweet, comforting taste.
Ingredients
Instructions
- Mix flour and sugar in an iron skillet.
- Add milk and stir well.
- Stir in beaten egg yolks, vanilla, and salt.
- When the mixture is hot, add butter.
- Cook until thick, stirring constantly to prevent lumps or sticking.
- Pour the custard into baked pie shells.
- Top with beaten egg whites.
- Brown in the oven until golden.
Tips & Substitutions
For a smoother custard, ensure your egg yolks are well beaten before adding them to the mixture. If you prefer a less sweet pie, reduce the sugar by a quarter cup. You can substitute whole milk with a combination of half-and-half and skim milk for a richer flavor. Additionally, consider adding a pinch of nutmeg for a warm spice that complements the vanilla beautifully.
Serving Suggestions
Serve Ruby's Egg Pie chilled or at room temperature. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. For a complete meal, consider serving it alongside a light salad, such as Acini Di Pepe Salad, to balance the sweetness of the pie.
Storage & Reheating
Store any leftover pie in the refrigerator, covered loosely with plastic wrap or foil, to prevent drying out. It’s best enjoyed within 2-3 days. To reheat, place individual slices in a microwave for about 20-30 seconds or warm the pie in a low oven (about 300°F) until heated through without browning the topping.
Nutrition & Diet Analysis (per serving)
Each serving of Ruby'S Egg Pie contains roughly 2184 calories, with 51g protein, 385g carbohydrates, and 26g fat. It is an excellent source of iron (138% of the Daily Value), protein (102% of the Daily Value), and vitamin C (66% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 1334mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg yolks?
Using whole eggs will result in a different texture and may make the custard less rich. If you want to experiment, try using one whole egg for every two yolks to maintain some of the original richness while adding a bit of fluffiness to the topping.
What type of pie crust works best?
A pre-baked pie crust, whether store-bought or homemade, works best for this recipe. A buttery, flaky crust complements the creamy filling beautifully. If you have time, a homemade crust with a touch of sugar can elevate the pie even further, enhancing the overall flavor profile.
How can I make this recipe gluten-free?
To make Ruby's Egg Pie gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that your sugar and vanilla extract are also gluten-free. The custard will turn out just as delicious, allowing everyone to enjoy this classic dessert without worry.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).