CUSTARD PIE I
Egg custard, my husband's favorite.
Provided by Susan
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 238.4 calories, Carbohydrate 33.4 g, Cholesterol 144.4 mg, Fat 8.7 g, Fiber 0.5 g, Protein 7.4 g, SaturatedFat 2.9 g, Sodium 136 mg, Sugar 28.2 g
CLASSIC CUSTARD PIE RECIPE
This creamy classic custard pie is an elegant dessert that's deliciously light and easy to make ahead of time. So, dig in!
Provided by Cheryl Najafi
Categories Dessert
Time 1h15m
Number Of Ingredients 7
Steps:
- Beat eggs in a large mixing bowl with vanilla, sugar and salt then stir in milk.
- Pour mixture through a strainer into an unbaked pie crust and sprinkle with your choice of spice.
- Bake at 425 degrees for 10 minutes then lower the heat to 325 degrees and continue to bake for 50-55 minutes. The edges will be set but the center will still be wiggly. Do not allow filling to bubble.
- Chill 4 hours or overnight.
Nutrition Facts : Calories 321 kcal, Carbohydrate 40 g, Protein 8 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 146 mg, Sodium 278 mg, Fiber 1 g, Sugar 29 g, UnsaturatedFat 7 g, ServingSize 1 serving
ELVA'S CUSTARD PIE
A simple egg custard pie delicately flavored with nutmeg and vanilla.
Provided by Evelyn
Categories Desserts Pies Custard and Cream Pie Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 475 degrees F (245 degrees C.)
- In a large bowl, beat eggs and sugar. Beat in vanilla, salt and nutmeg. Stir in milk. Pour into crust.
- Bake in the preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 25 to 35 minutes, or until crust is golden brown and filling is set.
Nutrition Facts : Calories 297.2 calories, Carbohydrate 38.6 g, Cholesterol 144.4 mg, Fat 12.5 g, Fiber 0.9 g, Protein 8.1 g, SaturatedFat 3.8 g, Sodium 194.5 mg, Sugar 28.3 g
EASY PEASY CUSTARD PIE
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
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.
CUSTARD PIE
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
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.
IMPOSSIBLY EASY PEAR-CUSTARD PIE
Original Bisquick® mix provides simple addition to this wonderful pear custard pie - perfect for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, stir 1/2 cup Bisquick mix, the oats, brown sugar and nutmeg. Cut in 1 tablespoon butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside.
- In small bowl, stir 1/2 cup Bisquick mix, the oats, brown sugar and nutmeg. Cut in 1 tablespoon butter, using pastry blender (or puling 2 table knives though ingredients in opposite directions), until crumbly. Set aside.
- In medium bowl, stir all pie ingredients except pears with wire whisk or fork until blended. Pour into pie plate. Arrange pears evenly over top.
- Bake 25 minutes. Sprinkle streusel over pie. Bake 12 to 15 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Serve warm. Store in refrigerator.
Nutrition Facts : Calories 240, Carbohydrate 37 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 22 g, TransFat 1 g
SUPER EASY IMPOSSIBLE COCONUT CUSTARD PIE
Make and share this Super Easy Impossible Coconut Custard Pie recipe from Food.com.
Provided by Karen..
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Blend all ingredients in blender or food processor.
- Grease and flour a 10-inch pie plate.
- Pour mixture in pan and bake for 45 minutes or until custard is set.
- Chill well before serving.
Nutrition Facts : Calories 232.5, Fat 13.1, SaturatedFat 7.5, Cholesterol 117, Sodium 212.3, Carbohydrate 23.3, Fiber 0.7, Sugar 15.5, Protein 6
AMAZINGLY EASY CUSTARD PIE
I found this recipe a few years ago when my MOPS group compiled our favorite recipes. While I shared many of mine, this was one that a good friend added to our collection. I used to make this a lot as it is so simple! I forgot about it until this afternoon and I couldn't wait to make it again. Enjoy! Shown as coconut...
Provided by Sea Sun
Categories Pies
Time 50m
Number Of Ingredients 8
Steps:
- 1. Combine milk, sugar, baking mix, eggs, butter and vanilla in a blender for 3 minutes and pour into greased 9 inch pan. Let stand for 5 minutes.
- 2. Sprinkle cinnamon and nutmeg on top. If using coconut, sprinkle coconut on top before spices (spices go on top).
- 3. Bake at 350 degrees for 40 minutes.
EASY PIE CRUST
Prep now and enjoy wonderful pies all season. Make the crust and topping in advance and keep them in the freezer for up to three months, then defrost fully before using.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h40m
Yield Makes 2
Number Of Ingredients 4
Steps:
- To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
- Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
- Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
- To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
- Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
- Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.
GRANDMA'S EASY EGG CUSTARD PIE RECIPE...CIN
My Grandmother used to make egg custard pies for me `cause they were my fav, and she loved them too.
Provided by Straws Kitchen(*o *)
Categories Pies
Time 1h5m
Number Of Ingredients 6
Steps:
- 1. Wisk all ingredients together, pour into a 9 1/2" deep dish pie plate lined with an unbaked pie pastry crust. Bake at 340 dF for approximately 1-hr 10-min or until set in the middle. Cover the pastry crust edges with a pie shield or foil after being in oven about 30 minutes; so it does not get tooo brown.
- 2. *NOTE: I wanted to use sour milk instead so... I made 'sour milk' by adding 2 Tablespoons of lemon juice (can also use distilled white vinegar) in a 4-cup measuring vessel and adding the whole milk. Just gave it a stir and let set about 15 minutes to thicken and looked like it was begining to curdle.
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