Bob Andy Pie
Bob Andy Pie is a spiced Amish custard pie from the Midwest with a sweet vanilla filling made from simple pantry staples. Whipped egg whites folded into the custard create a beautiful two-layer effect as it bakes, with a lightly spiced top and a creamy custard bottom, all nestled in a flaky pie crust.
Ingredients
- 1 Dark, Blind-Baked Pie Shell
- ⅔ cup Granulated Sugar (135g)
- ⅔ cup Brown Sugar (135g)
- 1 cup Whole Milk (237mL)
- ⅜ cup Heavy Whipping Cream (90mL)
- 2 Eggs, separated
- 4 tsp All-Purpose Flour (10g)
- 1 tsp Vanilla Extract (5mL)
- ½ tsp Ground Cinnamon
- ¼ tsp Ground Cloves
- ¼ tsp Salt
Instructions
- Preheat the oven to 325° F (165° C).
- Whisk together sugars, salt, cinnamon, cloves, and flour.
- Whisk together the egg yolks, milk, cream, and vanilla extract together. Slowly add this mixture to the sugar, salt, cinnamon, cloves, and flour while whisking continuously.
- In the bowl of a stand mixer fitted with a whisk attachment, whisk the egg whites on high speed until stiff peaks form.
- Gently fold or whisk the whipped egg whites into the rest of the custard filling mixture until no clumps of egg whites remain. However, be sure not to whisk out all of the air bubbles.
- Pour the Bob Andy pie filling into your prepared, blind-baked pie crust.
- Bake the pie for 35-45 minutes until the custard is set at the edges but still slightly jiggly in the center.
- Remove the pie from the oven, and allow it to cool to room temperature on the counter.
- Refrigerate the pie until set.
- Slice and serve!
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