Old Fashioned Egg Custard Pie Recipes

OLD-FASHIONED EGG CUSTARD PIE

Steps:

• Preheat oven to 400 degrees.
• Mix all ingredients together and pour into unbaked pie crust.
• Bake for 30 minutes.
• Let cool completely before slicing. Refrigerate leftovers.

OLD FASHIONED CUSTARD PIE

Steps:

• Preheat oven to 400 degrees.
• In a large bowl whisk together eggs, sugar and salt.
• Slowly whisk in scalded milk a little at a time to prevent cooking the egg mixture.
• Stir in vanilla.
• Pour, through a sieve, into the unbaked pie shell.
• Sprinkle top with ground nutmeg.
• Bake for approximately 40 minutes or until a knife inserted near the center comes out clean.
• Filling will look wobbly but will set up as it cools.
• Chill thoroughly and serve with whipped cream.

OLD-FASHIONED CUSTARD PIE

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 400°., 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 edge is golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large bowl, whisk eggs. Whisk in remaining ingredients until blended. Pour into crust. Cover edge with foil. Bake at 400° until a knife inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

OLD FASHIONED CUSTARD PIE RECIPE - (4.5/5)

Steps:

• Pre-heat the oven to 350°F. Beat your eggs slightly, then add sugar, salt, nutmeg, milk and vanilla extract. Beat well and pour into the unbaked pie shell. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle the top of the pie with fresh ground nutmeg and serve.

GRANDMA'S EGG CUSTARD PIE

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.

OLD-FASHIONED EGG CUSTARD PIE

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.

CLASSIC EGG CUSTARD PIE WITH LOTS OF NUTMEG

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.