Custard Pie Recipe Paula Deen Recipe Fo Recipe Fo Recipe For Potato

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EGGNOG CUSTARD PIE



Eggnog Custard Pie image

If you need a fresh, new dessert to unveil this holiday, give Eggnog Custard Pie a whirl. You won't be disappointed! This recipe calls for evaporated milk, rum, nutmeg and cinnamon. It makes for the perfect holiday time dessert.

Provided by Paula Deen

Categories     baking     cold weather     sweets

Time 15m

Yield 8

Number Of Ingredients 11

1/2 (15-oz) package refrigerated pie crust
1 cup sugar
4 large eggs
1 (12-oz) can evaporated milk
3/4 cup water
1/4 cup light rum
1/8 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
whipped cream, for garnish
powdered sugar, for garnish

Steps:

  • Preheat oven to 350 °F.
  • On a lightly floured surface, unroll pie crust. Roll pastry into a 12-inch circle. Press pie crust into a 9-inch deep dish pie plate, crimping edges, if desired. Lightly poke holes into the bottom of the dough once it's fitted firmly in the plate.
  • In a large bowl, beat sugar and eggs at medium speed with an electric mixer until well combined. Add evaporated milk, water, rum and salt. Beat at low speed until combined. Pour mixture into crust. Sprinkle top of pie with nutmeg and cinnamon. Place pie onto a rimmed baking sheet with a depth of 1/2-inch. Add hot water to baking sheet.
  • Bake for about 55 minutes, or until a wooden pick inserted near center comes out clean.
  • Cut into desired sizes and garnish with whipped cream and powdered sugar.

RICH AND VELVETY CUSTARD PIE - 2003 1ST PLACE CUSTARD



Rich and Velvety Custard Pie - 2003 1st Place Custard image

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 16

2 cups all-purpose flour
1 cup cake flour
1 cup solid shortening (recommended: Crisco)
2 tablespoons powdered butter flavoring
1/2 teaspoon salt
1 egg
1 tablespoon cider vinegar
1/3 cup ice water
1 egg white
3 eggs
3/4 cup sugar
1/2 teaspoon salt
2 cups whole milk
1 cup half-and-half
1 tablespoon real vanilla extract
1/2 teaspoon fresh grated nutmeg

Steps:

  • Crust:
  • Mix all the dry ingredients together and cut in the shortening to resemble course crumbs. Beat the remaining ingredients, except the egg white, together and add to flour. Stir only to incorporate. Wrap in plastic and chill for several hours. Roll out and line pie dish. Bake crust (halfway) in a preheated 350 degree oven for 20 minutes. Brush with an egg white and bake an additional 5 minutes.
  • Filling:
  • Preheat the oven to 400 degrees F.
  • Scald the milk and half-and-half.
  • Mix together the eggs, sugar, salt and vanilla. Add the hot milk. Very carefully pour through a fine strainer and into the pie shell. Grate nutmeg over the top of the filling.
  • Bake for 10 minutes on the bottom rack and then move to the middle rack and reduce the heat to 325 degrees F. Bake for approximately 25 minutes, or until knife inserted in the middle comes out clean or until the middle of the pie is almost set. It will continue to cook after it is taken out of the oven. Cool on a rack.

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.

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