Pepperoni Pizza Pie with Evaporated Milk
A savory custard-based pizza pie combining pepperoni, shredded cheese, and evaporated milk in a pie shell. Eggs and milk create a quiche-like filling baked until set. Seasoned with basil and garlic powder for classic pizza flavors in an unconventional format.
Ingredients
- 1 9 in unbaked pie shell
- 8 ounces shredded cheese
- 2 ounces sliced pepperoni, degreased
- 1 12 ounce can Carnation evaporated milk
- 3 eggs, beaten
- 2 tablespoons flour
- 1 teaspoon dried basil
- ⅛ teaspoon garlic powder
Instructions
- 1
Preheat oven to 350 degrees
- 2
Sprinkle 1 cup cheese and half the pepperoni onto the bottom of the pie shell
- 3
Whisk together milk, eggs, flour, basil, and garlic powder
- 4
Pour mixture into pie shell
- 5
Sprinkle remaining cheese over top and lay pepperoni on top of cheese
- 6
Bake for 40-45 minutes until done
Good to Know
Refrigerate up to 3 days covered. Reheat at 325 F until warmed through.
Assemble and refrigerate up to 4 hours before baking. Add 5-10 minutes to bake time if chilled.
Serve warm. Cut into wedges like pizza.
Common Mistakes
Do not overbake or filling will separate and become rubbery
Do not skip degressing pepperoni or excess grease will pool on surface