Coffee sugar pie
1 c each white and brown sugar4 T cornstarcha pinch of salt3 eggs + 1 yolk
1 1/2 c evaporated milk (a 12oz can)
1/2 c strong coffee (I used decaf espresso)3 T room temp butter1 T vanilla extract
Thaw out your pie crust (I use Wholefoods GF pie crusts) and preheat your oven to 350. Combine the sugars, cornstarch and salt in a saucepan. Beat in the eggs, then stir in the milk and coffee until well combined. Turn on the heat to medium and cook, stirring constantly, until bubbles and thickening. Stir in the butter and the vanilla until fully mixed, then pour into the pie crust. Bake 45 minutes to an hour, mine took closer to an hour. It's done when it looks a little set when you jiggle it. Cool most of the way and then EAT!