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REFRIGERATOR PIE
1
2
2
cup heavy cream or half−and− half
eggs
pinches kosher salt
Freshly grated nutmeg
For 1 Refrigerator Pie:
1
frozen 9−inch pie crust
Any one of the following combinations:
a) Cooked spinach, cheddar cheese, cubed cooked ham
b) Bacon, sautéed leeks, and Gruyere cheese
c) Cooked spinach, canned artichoke hearts, and Parmesan cheese
d) Roasted chicken, goat cheese, and sun−dried tomatoes
e) Blanched asparagus and smoked salmon
f) Port Salut and Spam
1
2
3
4
5
) In a nonreactive, stainless steel bowl, combine the cream or half−and− half and the eggs.
) Whisk until combined thoroughly.
) Add the salt and the nutmeg.
) Whisk to combine.
) Refrigerator Pie Rules:
a) Heat oven to 350 degrees F.
b) Evenly distribute the pie fillings in the pie crust.
c) Do not overfill the crust with the filling ingredients.
d) Do not pour too much royale into the crust. The eggs will expand upon cooking.
6
7
) Bake the pie until it is firm to the touch like set jello, about 45 minutes.
) Cool the pie for at least 15 minutes before slicing.
Yield: 1 refrigerator pie
REFRIGERATOR PIE
64
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