Eagle Brand Egg Custard Pie Recipes

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EASY PEASY CUSTARD PIE



Easy Peasy Custard Pie image

This Easy Peasy Custard Pie is so easy to make and great with some whip cream.

Provided by The Southern Lady

Categories     Dessert

Time 1h

Number Of Ingredients 7

1 9 inch deep dish pie shell, unbaked
1 14 ounce can sweetened condensed milk
1 1/4 cups hot water (I just use tap water. You don't want it boiling or too hot or it will cook your eggs)
1/4 teaspoon salt
1 teaspoon vanilla extract
3 eggs (beaten)
About 1/4 teaspoon ground nutmeg (Optional)

Steps:

  • In a mixing bowl whisk together the milk, water, salt and vanilla extract.
  • Beat eggs well and add to milk mixture and continue beating with wire whisk until filling is smooth. Pour into pie shell.
  • Sprinkle nutmeg on top.
  • Bake in preheated 425 degree oven for 10 minutes, reduce heat to 350 degrees and continue baking for 50 minutes until middle is set.
  • Remove from oven, cool to room temperature and serve with whipped cream on top. Makes 1 pie. Refrigerate any left over.

CRUSTLESS BAKED CUSTARD PIE



Crustless Baked Custard Pie image

No crust to roll out, much less calories, but still so delicious! Has a smooth custard filling and a crunchy golden top. Just dump all ingredients in blender, then bake. Recipe from Quick Cooking.

Provided by Marie

Categories     Pie

Time 55m

Yield 8 serving(s)

Number Of Ingredients 7

2 cups milk
4 eggs
1/2 cup butter, melted
1 cup sugar
1/2 cup flour
1 teaspoon vanilla
1/4 teaspoon salt

Steps:

  • In blender, combine all ingredients, cover and process until smooth.
  • Pour into greased 9" deep dish pie plate.
  • Bake at 350° for 50 minutes or until knife inserted near center comes out clean.
  • Cool on wire rack for 1 hour.
  • Refrigerate until serving.

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