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
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
MOM'S CUSTARD PIE
Just a single bite of this traditional custard pie takes me back to the days when Mom would fix this pie for Dad, Grandfather and me. Mom also regularly prepared pies for large gatherings. This dessert was often requested. -Barbara Hyatt, Folsom, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°. Separate 1 egg; set the white aside in a large bowl and let stand for 15 minutes. In a small bowl, beat the yolk and remaining eggs just until combined. Blend in the sugar, salt and vanilla. Stir in milk. Beat reserved egg white until stiff peaks form; fold into egg mixture. , Carefully pour into crust. Cover edge of pie with foil. Bake for 25 minutes. Remove foil; bake until a knife inserted in the center comes out clean, 15-20 minutes longer. Cool on a wire rack. Sprinkle with nutmeg. Store in the refrigerator.
Nutrition Facts : Calories 254 calories, Fat 12g fat (5g saturated fat), Cholesterol 122mg cholesterol, Sodium 243mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 0 fiber), Protein 7g protein.
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.
MOM'S LEMON CUSTARD PIE
My mother often made this lemon pie back when we were growing up. You might say it's stood the test of time because today it's still my 75-year-old brother's favorite! The beaten egg whites give it a delicate texture and make this custard pie quite unique! It's a great way to finish off any meal. -Jeannie Fritson, Kearney, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, beat sugar and butter until well blended. Add egg yolks, one at a time, beating well after each addition. Add milk, flour and salt; mix well. Stir in lemon juice and zest; set aside. In a small bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture., Pour into crust. Bake until lightly browned and a knife inserted in the center comes out clean, about 1 hour. Cool on a wire rack. If desired, garnish with whipped cream, lemon and mint. Store in the refrigerator.
Nutrition Facts : Calories 315 calories, Fat 14g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 217mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
MY MOM'S CUSTARD PIE
Make and share this My Mom's Custard Pie recipe from Food.com.
Provided by The Range Rover
Categories Pie
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Line unpricked pastry shell with a double thickness of foil (heavy duty is best).
- Bake shell at 450°F for 8 minutes.
- Then remove the foil; bake for 5 minutes more.
- remove from the oven and set shell to the side.
- Separate one egg; set the white aside.
- In a mixing bowl, beat the yolk and remaining eggs until combined.
- Then blend in sugar, salt and vanilla extract.
- Stir in the milk.
- Take remaining egg white and beat until stiff peaks form; then carefully fold into egg mixture.
- Slowly and carefully pour into crust.
- Cover the edges of the pie with foil.
- Then bake at 350°F for 25 minutes.
- Remove foil from edges and bake 15-20 minutes more or until you can insert knife in the middle and it comes out clean.
- Cool pie (wire rack is best and quickest).
- Sprinkle on nutmeg and store in the refrigerator.
Nutrition Facts : Calories 332.7, Fat 17, SaturatedFat 5.8, Cholesterol 155.2, Sodium 349.3, Carbohydrate 35.5, Fiber 1.1, Sugar 17.1, Protein 9.4
OLD-FASHIONED EGG CUSTARD PIE
Make and share this Old-Fashioned Egg Custard Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°.
- In a medium mixing bowl stir together the eggs, sugar, salt, and nutmeg until well blended.
- Gradually stir in the milk, half and half, and vanilla; mix well.
- Pour the custard into the unbaked pie crust.
- Sprinkle the custard with the additional nutmeg.
- Bake for 15 minutes, then reduce the temperature to 350° and bake for 35 minutes more, or until a knife inserted in the center comes out clean; watch the pie crust edges; cover to prevent overbrowning.
- Allow the pie to cool completely, then refrigerate until ready to serve.
Nutrition Facts : Calories 282.6, Fat 13.8, SaturatedFat 5.1, Cholesterol 107.1, Sodium 261.4, Carbohydrate 32.8, Fiber 0.8, Sugar 18.9, Protein 7
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