Custard Pie Deluxe Recipe Binder

MOM'S CUSTARD PIE

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.

BLENDER EGG CUSTARD

Steps:

• Preheat oven to 325°. In a blender, combine all of the ingredients. Cover and process until well blended. Pour into a greased 9-in. pie plate. Bake until a knife inserted in the center comes out clean, 55-65 minutes. Serve warm or chilled. Refrigerate leftovers.

GRANDMA'S EGG CUSTARD PIE

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add few drops yellow food coloring.
• Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
• Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack.

CUSTARD PIE I

Steps:

• Beat eggs with a whisk. Beat in sugar, milk, and salt. Pour filling into pie crust. Sprinkle nutmeg and cinnamon on top.
• Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking for an additional 45 minutes.

CUSTARD PIE

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.

CUSTARD PIE

Steps:

• Preheat oven to 350 degrees; butter a 9-inch pie dish. Peel, halve, and core pears; slice 1/4 inch thick lengthwise. Arrange slices, overlapping slightly, in dish.
• In a blender, process butter, granulated sugar, flour, vanilla extract, eggs, milk, and salt until smooth.
• Pour batter over pears; bake until golden and firm to touch, 40 to 45 minutes. Serve warm or at room temperature, dusted with confectioners' sugar.

BLENDER CUSTARD PIE

Steps:

• Place all ingredients except cinnamon in a blender in order given. Process until thoroughly blended; it will be slightly foamy. Pour into a buttered casserole dish. Sprinkle top with cinnamon.
• Bake at 375* for 45 minutes to 1 hour. This makes it's own crust. The top will be brown and puff up as it cooks but will settle down as it cools.

OLD-FASHIONED EGG CUSTARD PIE

Steps:

• Preheat oven to 400 degrees.
• Mix all ingredients together and pour into unbaked pie crust.
• Bake for 30 minutes.
• Let cool completely before slicing. Refrigerate leftovers.

CLASSIC CUSTARD PIE WITH NUTMEG

Steps:

• Gather the ingredients.
• Put the flour, 1/2 teaspoon of salt, and granulated sugar in the bowl of a food processor. Pulse until well blended.
• Add half of the butter and pulse 5 or 6 times. Add the remaining butter and pulse 6 times. The mixture should look crumbly with visible large pea-sized pieces.
• Sprinkle a few tablespoons of ice water over the flour mixture and pulse a few times. Add more ice water, a teaspoon at a time, until the mixture begins to form small clumps. When you press a small amount in your hand, it should hold together.
• Transfer the mixture to a floured surface and-without kneading too much-shape into a flattened disc.
• Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
• Roll the chilled dough out on a floured surface to about 12 inches in diameter. Check frequently for sticking and add more flour to the surface, as needed.
• Fit the dough into a 9-inch pie plate. Cut away excess overhang and crimp the edge as desired. Refrigerate the pie shell if you won't be par-baking it immediately.
• Heat the oven to 425 F. Line the pie shell with foil and fill it at least 2/3 full with pie weights or dried beans.
• Place it on a baking sheet and bake at 425 F for 10 minutes.
• Remove the foil and pie weights and bake for another 3 minutes. If there are bubbles in the crust, press them down gently; do not prick them. Reduce the oven temperature to 400 F.
• Gather the ingredients.
• Heat the milk in a saucepan over medium heat just until hot and bubbles begin to appear around the edges, about 3 to 5 minutes.
• In a mixing bowl with an electric mixer or whisk, beat the eggs with the 2/3 cup of granulated sugar, 1/4 teaspoon of salt, nutmeg , and the vanilla.
• Gradually whisk in the hot milk.
• Place the crust on a sheet pan and pour the filling into the partially baked pie shell.
• Cover the edge of the pie shell with a pie shield or homemade foil ring.
• Carefully put the pie in the oven and bake at 400 F for 20 minutes.
• Then remove the pie shield and bake for about 20 to 30 minutes longer, or until the pie is set. A knife inserted near the center of the pie should come out clean.
• Cool on a rack for 30 minutes.
• Slice, serve, and enjoy!