The trick to making an old-fashioned custard pie is to cook it very slowly and evenly—don't be tempted to open the oven to peek until near the end of the baking time

.Egg Custard Pie

yields one 9” pie or 4 individual 3” tarts

3 eggs

3/4 cup sugar

1 1/2 cups milk

1 tsp. vanilla

1/4 teaspoon fresh-grated nutmeg

1/2 teaspoon fresh-grated orange zest

1 (9") unbaked pie shell, see Graham Cracker Crumb Crust recipe below.

Preheat oven to 425°. Prick a 9" unbaked pie shell all over with a fork and bake till lightly browned, about 10 minutes. Remove; lower oven to 300°.

Beat eggs, sugar, milk, vanilla, and nutmeg in a large bowl. Pour into the crust. Bake until custard is set but still a bit wobbly, about 1 hour. Cool completely before cutting.

Graham Cracker Crumb Crust

1 3/4 cup Graham Cracker crumbs

2 Tablespoons sugar

2 Tablespoons brown sugar

1/2 teaspoon salt

1/4 pound / 8 T butter, melted butter

Mix all ingredients and press evenly into a 9-inch pie shell, or small individual tart shells. Chill for 30 minutes.

**Enjoy another fall favorite, baked in under 30 minutes**

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

AS SEEN ON PUBLIC TELEVISION & CREATE TV- SEASON ONE
FEATURING CHEF GEORGE HIRSCH DEMONSTRATING HIS SAVORY COOKING, BAKING AND GRILLING RECIPES; WITH HIS EXPERT CULINARY TIPS & TECHNIQUES, ALONG WITH VISITS TO HIS INSPIRING HAMPTON LOCATIONS.

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

From the original Grilling TV Series host, 200 Fabulous Recipe—Celebrating the joyous rituals of sharing food at year-round festivities, the star of PBS's Grilling with Chef George Hirsch provides a wealth of recipes and ideas for great party foods, plus advance preparation tips to ease the strain of last minute chores.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

This easy to live with lifestyle plan; with more than 165 of George's easy-to-prepare gourmet recipes, you can lose weight, maintain energy, look better, and enjoy a longer active life, by eating great food!
M.Evans and Company, Inc.

George Starts your year off right!

George Hirsch Living it UP
Recipes for a Healthy Active Life
Product Details
Hardcover: 240 pages; $24.95
Publisher: M. Evans and Company, Inc.; 2000
Language: English
ISBN-10: 0871319241
ISBN-13: 978-0871319241
Product Dimensions: 9 x 6.3 x 1.1 inches

Creative Cooking tips
Fast Easy recipes that allow for an active lifestyle
A 30-Day Menu Plan you can adapt throughout the year
Support and motivation for staying on a healthy eating & exercise routine
Tips for easy food shopping & eating healthy on the run

Each book is personally autographed by George Hirsch.

Make a great, easy fall crowd-pleaser dessert. I have made thousands of pumpkin brûlées this time of year, an ideal seasonal treat. The custards can be made in advance and refrigerated, actually improving the pumpkin custard flavor. However, burn the sugar just before serving to keep it crisp and crunchy. And what a show-stopper for your guests when you torch the sugar. Enjoy!

Chef George Hirsch’s Pumpkin Crème Brûlée

Makes 8 4-inch tarts

chefgeorgehirsch.com | George Hirsch Lifestyle

1 ½ cups milk

1 ½ cups heavy cream

1 cup canned pumpkin puree

1 teaspoon orange zest

½ teaspoon vanilla extract

8 egg yolks

¼ cup light brown sugar

¼ cup granulated sugar

1 Tablespoon light corn syrup

½ teaspoon ground cinnamon

Pinch ground nutmeg

Pinch ground allspice

For the Brulee Sugar

3 Tablespoon granulated sugar

3 Tablespoon light brown sugar

½ teaspoon ground cinnamon | RECIPE CONTINUED, SEE BELOW

In a medium saucepan, combine the milk, cream, pumpkin puree, orange zest, and vanilla. Bring to a boil, stirring constantly, then remove from heat.

In the top of a double boiler, combine the egg yolks, brown sugar, granulated sugar, corn syrup, cinnamon, nutmeg, and allspice, and cook until the mixture is lemon-colored and coats a spoon for about 4-5 minutes. Slowly add the pumpkin mixture and continue cooking until the mixture has the consistency of thick custard, about 3-4 minutes. Remove the pan from the heat and pour into eight 4-ounce ramekins or tart shells. Chill for 5-6 hours.

In a small bowl, combine the brulee sugars and cinnamon for the topping. Before serving, top each custard with 1 Tablespoon of the sugar mixture. Light a butane torch to burn the sugar—moving the flame back and forth over the sugar until it darkens. Do not overheat or the custard will melt. Or, preheat the oven broiler and watch carefully so the pumpkin custards don’t burn.