Filled with sweet mincemeat, mincemeat custard pie is perfect for the holidays. From Patricia Mitchell’s article on baked holiday desserts.
You will also want to try our recipe for Mincemeat Muffins.
Description
The one time of year Texans bring out the mincemeat is over the holidays. Mincemeat Custard Pie is a real treat.
Ingredients
- 1-3/4 cups mincemeat (right out of the jar)
- 2 tablespoons all-purpose flour
- 3/4 cups light brown sugar
- 1/8 teaspoon salt
- 3 tablespoons softened butter
- 2 egg yolks, lightly beaten
- 1 cup cold milk (not skim or 1%)
- 1/8 teaspoon ground ginger
- 3 tablespoons fresh lemon juice
- 1 tablespoon grated lemon zest
- 2 egg whites, stiffly beaten
- 1 unbaked 9-inch pie shell
Instructions
- Preheat oven to 450°F.
- 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.
Notes
You will also want to try our recipe for Mincemeat Muffins.
Recipe Card powered by