This egg pie recipe is by nature high in calories and fat, from the eggs and butter necessary to create its delectable consistency. This outstanding egg recipe is improved by using a whole wheat pastry crust, organic ingredients, evaporated cane juice sugar and cage-free eggs.

1/2 cup (1 stick) butter

1 (5-ounce) can evaporated skim milk

1 cup evaporated cane juice sugar

1 1/2 teaspoons all-purpose flour

1 1/2 teaspoons vanilla extract

1/4 teaspoon sea salt

3 large eggs

1 (8- or 9-inch) pie crust (not deep dish)

1. Preheat oven to 350*F. Gently heat butter and evaporated milk in a saucepan, until butter is melted.

2. Meanwhile mix sugar and flour in a blender on low.

3. Add melted butter mixture, vanilla and sea salt.

4. Add eggs one at a time, blending to combine.

5. Pour batter into crust and bake for 35 to 45 minutes, until the pie is just set in the middle.

6. Cool on a rack before serving.

Recipe and photo courtesy of wholefoodsmarket.com.

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