Annas Custard Pie Recipes

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ANNA'S CUSTARD PIE



Anna's Custard Pie image

This was my German grandmother's recipe.

Provided by Anna's Custard Pie

Categories     Desserts     Pies

Time 50m

Yield 8

Number Of Ingredients 7

1 (9 inch) unbaked pie crust
2 cups milk
1 tablespoon all-purpose flour
½ cup white sugar
1 teaspoon vanilla extract
4 eggs, beaten
1 pinch ground nutmeg

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch pie plate with pie crust.
  • In a mixing bowl, blend together the milk, flour, sugar, vanilla and eggs. Pour into pie shell. Sprinkle with nutmeg.
  • Bake in the preheated oven until custard is set, about 35 minutes.

Nutrition Facts : Calories 234.1 calories, Carbohydrate 26.7 g, Cholesterol 97.9 mg, Fat 11.2 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 3.4 g, Sodium 177 mg, Sugar 15.7 g

ANITA'S IMPOSSIBLE BUTTERMILK PIE



Anita's Impossible Buttermilk Pie image

Provided by Robin Miller : Food Network

Categories     dessert

Time 55m

Yield 1 (9-inch) pie; 8 servings

Number Of Ingredients 8

Cooking spray
1 1/3 cups sugar
1 cup buttermilk
1/2 cup biscuit mix (recommended: Bisquick)
1/3 cup unsalted butter, melted
1 teaspoon vanilla extract
3 large eggs
Confectioners' sugar and/or unsweetened cocoa powder, optional

Steps:

  • Preheat the oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray.
  • Combine the sugar, buttermilk, biscuit mix, melted butter, vanilla, and eggs in a blender and process until smooth. Pour into prepared pie plate and bake until browned and still a little jiggly (the pie will set as it cools), 30 to 40 minutes.
  • Let cool for 10 minutes before slicing into wedges. If desired, sift confectioners' sugar or cocoa (or a combo) over the wedges before serving.

CUSTARD PIE



Custard Pie image

Adopted Recipe. When I tried the recipe I used the suggestions in the reviews, and increased the nutmeg from the original 1/8 teaspoon to 1/4 teaspoon, and also added 1/4 teaspoon cinnamon, which was not called for in the original recipe. Use more if desired.

Provided by GrandmaIsCooking

Categories     Pie

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

3 eggs, slightly beaten
1/2 teaspoon salt
1/2 cup sugar
1/4 teaspoon nutmeg
1/4 teaspoon ground cinnamon
2 1/2 cups milk, hot
1/2 teaspoon vanilla
9 inches pie shells

Steps:

  • Beat eggs well in a large bowl, then add milk, salt, sugar, nutmeg, cinnamon and vanilla.
  • Cover a baking sheet with foil and place it on center shelf of preheated 450 degree (Fahrenheit) oven.
  • Place 9 inch pie plate containing the uncooked pie shell on baking sheet and pour mixture into pie shell.
  • Bake at 450 degrees for 10 minutes.
  • Reduce oven temperature to 350 degrees and bake for 30-35 minutes more or until knife inserted comes out clean.

MOM'S CUSTARD PIE



Mom's Custard Pie image

Just a single bite of this traditional custard pie takes me back to the days when Mom would fix this pie for Dad, Grandfather and me. Mom also regularly prepared pies for large gatherings. This dessert was often requested. -Barbara Hyatt, Folsom, California

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 7

Dough for single-crust pie
4 large eggs, room temperature
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2-1/2 cups 2% milk
1/4 teaspoon ground nutmeg

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°. Separate 1 egg; set the white aside in a large bowl and let stand for 15 minutes. In a small bowl, beat the yolk and remaining eggs just until combined. Blend in the sugar, salt and vanilla. Stir in milk. Beat reserved egg white until stiff peaks form; fold into egg mixture. , Carefully pour into crust. Cover edge of pie with foil. Bake for 25 minutes. Remove foil; bake until a knife inserted in the center comes out clean, 15-20 minutes longer. Cool on a wire rack. Sprinkle with nutmeg. Store in the refrigerator.

Nutrition Facts : Calories 254 calories, Fat 12g fat (5g saturated fat), Cholesterol 122mg cholesterol, Sodium 243mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 0 fiber), Protein 7g protein.

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