Custard Goodness Edition
When I asked Aaron what I should bake this weekend, he suggested something in pie form. As soon as he said it, I knew exactly what I was going to bake:
This is a custard pie, and is rich and delicious. Much better cold than fresh from the oven, but definitely edible warm, as I just couldn't wait to cut into it until it was completely cooled. The main reason I chose this recipe is that Deb at Smitten Kitchen showed it in tart form, and I have a tart pan I got for my birthday that I have yet to use. However, the full recipe makes way too much filling to go into a tart shell, so I decided to just go the pie route like it was meant to be.It's not the best pie I've ever made (banoffee pie and key lime are tied for that honor), but it is definitely quite good. If I had fresh raspberries or blackberries to put on top, along with a little whipped cream, I would be in heaven.
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