Custard Pie Recipes Paula Deen

8-10 Portions

$ /Serving

Elements

• 1/2 (15 oz) package chilled cake crust
• 1 cup sugar
• 4 large eggs
• 1 (12 oz) can evaporated milk
• 3/4 cup water
• 1/4 cup light rum
• 1/8 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• whipped cream, for garnish
• powdered sugar, for garnish

Preparation

Pre-heat oven to 350°.

On the gently floured surface, unroll cake crust. Roll pastry right into a 12-inch circle. Press cake crust right into a 9-inch deep dish cake plate, crimping edges, if preferred. Gently poke holes into the foot of the dough once it's fitted firmly within the plate.

Inside a large bowl, beat sugar and eggs at medium speed by having an electric mixer until well combined. Add evaporated milk, water, rum and salt. Beat at low speed until combined. Pour mixture into crust. Sprinkle surface of cake with nutmeg and cinnamon. Place cake onto a rimmed baking sheet having a depth of just oneOr2-inch. Add warm water to baking sheet.