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  • Arkansas Boiled Egg Pie

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    Arkansas Boiled Egg Pie
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 Tbsp. butter
    • 1 med onion, minced
    • 1 med stalk celery, finely diced
    • 2 Tbsp. unbleached white flour
    • 1 c. low-fat lowfat milk
    • 1 c. grated Cheddar cheese Salt and freshly grnd black pepper
    • 1/2 c. steamed fresh green peas Or possibly thawed frzn peas One 9-inch piecrust
    • 5 x hard-boiled Large eggs, sliced Wheat germ Paprika for topping

    Directions

    1. Preheat the oven to 350 F.
    2. Heat the butter in a heavy saucepan till it foams. Add in the onion and celery and cook over low heat till the onion is golden brown. Sprinkle in the flour and stir till it is well blended. Pour in the lowfat milk, 1/4 c. at a time, stirring it in carefully to avoid lumping. When the lowfat milk is warm, sprinkle in the cheese and season with a bit of salt and pepper. Simmer over very low heat till the sauce has thickened, about 8 to 10 min, then stir in the peas. Remove from the heat and cover.
    3. Prick the bottom of the piecrust with a fork in several places. Bake it for 10 min. When it comes out of the oven, line the bottom with half of the hard-boiled-egg slices. Pour over them half of the sauce. Repeat the layers, then top with a generous sprinkling of wheat germ and a dusting of paprika.
    4. Bake for 25 min. Let the pie set for 10 min or possibly so, then cut it into wedges to serve.

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