Mincemeat Custard Pie
From Patricia Mitchell's article on baked holiday desserts.
Spread mincemeat evenly in unbaked pie shell.
In the bowl of an electric mixer, combine the flour, brown sugar and salt. With mixer on medium speed, blend in the butter. Add the egg yolks, milk, ginger, lemon juice and zest, and beat until smooth.
Carefully fold the stiffly beaten egg whites into the custard mixture, and pour over mincemeat in pie shell.
Bake at 450°F for 10 minutes. Then reduce oven temperature to 325°F and bake an additional 45 minutes. Delicious served warm or cold. Makes one pie.
Prep time: 15 minutes; Cooking time: 55 minutes; Total time: 1 hour 10 minutes
Recipe editor Patricia Mitchell
Online Since 1997
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