Southern Egg Custard Pie Recipes

SOUTHERN EGG CUSTARD PIE RECIPE

Steps:

• Preheat the oven to 400°F (200°C).
• On a lightly floured surface, roll out the pie crust and line a 9-inch (23cm) deep-dish pie tin with it. Refrigerate while you make the filling.
• Bring the milk to a boil and then let it cool for 10 minutes.
• In a bowl, whisk the sugar, eggs, vanilla, and salt. Whisk in the cooled milk.
• Pour the filling into the crust and generously sprinkle/grate over nutmeg.
• Bake for 40-50 minutes, until just the middle slightly jiggles when moved.
• Let cool on a wire rack, then cover and store in the refrigerator for up to 2 days.

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.

EGG CUSTARD PIE

Steps:

• Preheat oven to 425 F
• In a stand mixer, beat butter and sugar until creamy.
• Add in eggs one at a time, beating after each egg is added.
• Add in the condensed milk, whole milk and vanilla and mix thoroughly
• Pour into unbaked pie crusts and bake for 10 minutes
• Reduce heat to 300 F and continue baking for 50 minutes, or until filling is no longer wobbly in the center
• Remove from oven and allow to cool completely on wire rack
• Refrigerate for at least 2 hours before serving
• Enjoy!

EGG CUSTARD PIE

Steps:

• If using a frozen pie crust, allow it to thaw at room temperature according to its package directions.
• Prick the crust all over with the tines of a fork.
• Brush thoroughly with beaten egg white. This helps prevent the crust from becoming soggy.
• Set the crust aside.
• Preheat the oven to 400 degrees.
• In a medium bowl, add the beaten eggs, sugar, salt, and vanilla. Beat together.
• Using a wire whisk, add the milk.
• Place the prepared pie crust on a baking sheet.
• Pour the egg and milk mixture into the pie crust filling baking cups with any excess mixture.
• Sprinkle the top with nutmeg.
• Bake for 30-35 minutes or until a knife inserted near the center comes out clean.
• Remove from the oven and transfer to a cooling rack.
• May be served either cold or at room temperature.

EGG CUSTARD PIE

Steps:

• Preheat oven to 400°F. Roll piecrust into a 12-inch circle on a lightly floured surface. Fit piecrust inside a 9-inch ceramic or glass pie dish lightly sprayed with cooking spray; crimp edges. Cut and fit a sheet of parchment paper inside piecrust; fill with pie weights. Transfer to a baking sheet; bake in preheated oven 10 minutes. Remove parchment paper and pie weights. Return piecrust to oven; bake 3 minutes. Let cool slightly, about 10 minutes.
• Whisk together eggs, half-and-half, sugar, salt, and 1/8 teaspoon of the nutmeg in a large liquid measuring cup. Pour mixture into cooled piecrust. Reduce oven temperature to 325°F, and continue baking until pie is golden, set around the edges, and slightly jiggly in the middle, 50 to 55 minutes, covering edges of piecrust with aluminum foil if needed to prevent overbrowning. Transfer to a wire rack; let cool completely, about 30 minutes. Sprinkle with remaining 1/8 teaspoon nutmeg. Chill until cold, about 1 hour.

EGG CUSTARD PIE III

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.

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.

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.

GRANDMA'S EGG CUSTARD PIE

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.

S & W CAFETERIA EGG CUSTARD PIE

Steps:

• Combine sugar, butter and salt, add eggs and mix well on low speed of your mixer or with a whisk, beat in milk, nutmeg and vanilla until smooth.
• Pour into unbaked pie crust.
• Bake at 425 - 30- 40 minutes or until the edges are set and the middle is still jiggly.
• Remove from oven and cool at room temperature.