Magic Egg Custard Pie Recipes
MAGIC CRUST CUSTARD PIE
A PIE UNDER 60 MINUTES ? I got this from Robyn in Hartford and Her Mom used to make this yummy custard. The flour settles to the bottom and creates its own crust. Easy and very good!
Provided by CHEF GRPA
Categories Pie
Time 50m
Yield 1 PIE, 8 serving(s)
Number Of Ingredients 7
Steps:
- Put all ingredients into a blender. Blend for 30 seconds.
- Pour into buttered 9 inch pie pan. Sprinkle with nutmeg.
- Bake at 350*F. for 45 minutes. The flour will settle to make its own crust.
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
CLASSIC EGG CUSTARD PIE WITH LOTS OF NUTMEG
Old-fashioned yet quietly innovative, this custard pie juxtaposes two ordinarily opposing forces -- satisfyingly creamy and ethereally light -- within a single filling. It's also unsparing with the spice and all the better as a result.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a 1/8-inch-thick round. Fit into a 9-by-2-inch round fluted tart pan with a removable bottom. Line with parchment, and fill shell with pie weights or dried beans. Bake for 12 minutes. Remove beans and parchment, and bake until golden brown, about 25 minutes. Let cool completely in pan on a wire rack.
- With the tip of a paring knife, scrape seeds from vanilla bean into a saucepan, and add pod. Add cream and milk, and bring to a simmer. Remove pan from heat, and cover. Let stand for 10 minutes.
- Whisk together yolks and granulated sugar in a large bowl until pale and thick, about 2 minutes. Still whisking, add warm cream mixture in a slow, steady stream. Add arrowroot and nutmeg. Whisk until smooth. Strain through a fine sieve into cooled crust. Skim foam from surface.
- Bake until edges of filling are set but center is still slightly wobbly, about 40 minutes. Let cool completely in pan on a wire rack. Refrigerate for at least 4 hours (or overnight). Before serving, unmold, sprinkle with nutmeg, and dust with confectioners' sugar.
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