Grandmas Egg Custard Pie Recipe 47
GRANDMA'S EGG CUSTARD PIE
This pie is so easy to make and won the 1999 American Pie Council's Pie Championship in the Custard Pie Category.
Provided by cookiedog
Categories Pie
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add a few drops yellow food coloring.
- Brush inside bottom and sides of pie crust with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
- Bake for 40 to 50 minutes or until a knife inserted near center comes out clean. (Please adjust according to your oven) Cool on rack.
Nutrition Facts : Calories 263.6, Fat 11.8, SaturatedFat 3.9, Cholesterol 77.4, Sodium 256.1, Carbohydrate 32.9, Fiber 0.8, Sugar 22.8, Protein 6.6
GRANDMA'S EGG CUSTARD PIE
This is the 1999 American Pie Council's National Pie Championship's first place winner in the Custard Pie Category.
Provided by Marles Riessland
Categories Desserts Pies Custard and Cream Pie Recipes
Time 50m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 252.4 calories, Carbohydrate 33.3 g, Cholesterol 75.8 mg, Fat 10.5 g, Fiber 0.2 g, Protein 6.3 g, SaturatedFat 2.6 g, Sodium 276.9 mg, Sugar 22.6 g
GRANDMA'S EGG CUSTARD PIE RECIPE - (4.7/5)
Provided by 4533_rj
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400 degrees F. 2. Mix together eggs, sugar, salt and vanilla. Stir well. Blend in the scalded milk. 3. 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. 4. Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack.
EGG CUSTARD PIE III
I'm 78, and this was my grandmother's pie. Good served warmed up with whipped cream and a dash of nutmeg on top, or great served cold.
Provided by Pat
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Bake pie shell at 400 degrees F (205 degrees C) for 5 minutes. Set aside.
- Combine melted butter or margarine, sugar, flour, milk, vanilla, and nutmeg. Add beaten eggs, and blend well. Pour filling into partially baked pie shell.
- Bake at 325 degrees F (165 degrees C) for 45 to 55 minutes, or until an inserted knife comes out clean. Do not overcook.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 38.5 g, Cholesterol 87.4 mg, Fat 15.8 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 6.5 g, Sodium 196.6 mg, Sugar 26.7 g
GRANDMA'S CUSTARD PIE (YELLOW PIE)
My grandma made the most wonderful custard pie. When I got to stay the night or weekend with her, she would always have this for me. Of course I could never ever make this like I remembered until I finally asked her for the recipe. One thing I cannot replicate is the use of fresh whole milk, but have come up with a pretty close substitution. THIS is comfort food at its' finest.
Provided by CindiJ
Categories Pie
Time 32m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Scald milk (I use 1 cup half and half mixed with 1-1/2 cups whole milk). Set aside.
- In large mixing bowl slightly beat eggs, blend in sugar, salt, vanilla and almond extract.
- Gradually stir in scalded milk. Do not overbeat as this will create an unwanted foam. Pour into prepared pie shell and lightly sprinkle freshly grated nutmeg over the top.
- Bake 30-35 minutes or until knife inserted in center of pie comes out clean. Remove from oven and let cool 30-60 minutes before slicing and serving.
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