Blender Egg Custard Pie Food

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EGG CUSTARD PIE I



Egg Custard Pie I image

A custard pie without a shell. A great southern delight!

Provided by Donna Shanks

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Yield 8

Number Of Ingredients 6

3 eggs
1 (12 fluid ounce) can evaporated milk
1 cup white sugar
1 tablespoon all-purpose flour
3 tablespoons butter
1 tablespoon vanilla extract

Steps:

  • In no specific order, mix all of the ingredients together in a mixer or blender.
  • Butter a pie pan, dust with flour, and add mixture. Cook for 30 minutes at 375 degrees F (190 degrees C) or until golden. Tastes good hot or cold.

Nutrition Facts : Calories 233.3 calories, Carbohydrate 30.8 g, Cholesterol 94.9 mg, Fat 9.8 g, Protein 5.7 g, SaturatedFat 5.5 g, Sodium 107.2 mg, Sugar 30.1 g

BLENDER EGG CUSTARD



Blender Egg Custard image

Egg custard is an old Southern recipe. I think this one is foolproof and also quick and easy--just blend, pour into a pie plate and bake. I always have these staples on hand, so I can make this delicious custard at a moment's notice.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 7

2 cups whole milk
1/4 cup butter, melted
4 large eggs
1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon vanilla extract
1/4 to 1/2 teaspoon ground nutmeg

Steps:

  • Preheat oven to 325°. In a blender, combine all of the ingredients. Cover and process until well blended. Pour into a greased 9-in. pie plate. Bake until a knife inserted in the center comes out clean, 55-65 minutes. Serve warm or chilled. Refrigerate leftovers.

Nutrition Facts :

BLENDER EGG CUSTARD PIE



Blender Egg Custard Pie image

Although I don't like this quite as much as custard pie made the traditional way, it's hard to beat the ease of this one. It's great when you want a comfort-food dessert without all the hassle.

Provided by JeriBinNC

Categories     Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

1 (13 ounce) can evaporated milk
1 cup sugar
3 eggs
3 tablespoons flour
3 tablespoons butter
1/2 teaspoon vanilla
1 pinch salt
nutmeg, to sprinkle on top

Steps:

  • Preheat oven to 325 degrees.
  • Combine milk, sugar, flour, eggs, butter, and vanilla in blender container; blend at medium speed for about 30 seconds.
  • Pour into greased and floured 10-inch pie plate.
  • Sprinkle with nutmeg.
  • Bake for 45 minutes or until firm.
  • It will form its own crust as it bakes.

Nutrition Facts : Calories 235.7, Fat 9.7, SaturatedFat 5.4, Cholesterol 104.1, Sodium 125.2, Carbohydrate 32, Fiber 0.1, Sugar 25.2, Protein 5.8

BLENDER CUSTARD PIE



Blender Custard Pie image

If you've never tried this simple, delicious custard, you must do so. Makes it's own crust! From P. Kinee, who has been making it for 40+ years.

Provided by SmHerndon

Categories     Dessert

Time 55m

Yield 1 casserole dish

Number Of Ingredients 8

4 eggs
1 cup granulated sugar
1/4 cup soft margarine
2 cups milk
1/2 cup all-purpose flour
1/4 teaspoon vanilla extract
coconut (optional)
cinnamon (optional)

Steps:

  • Place all ingredients except cinnamon in a blender in order given. Process until thoroughly blended; it will be slightly foamy. Pour into a buttered casserole dish. Sprinkle top with cinnamon.
  • Bake at 375* for 45 minutes to 1 hour. This makes it's own crust. The top will be brown and puff up as it cooks but will settle down as it cools.

SUGAR FREE KETO EGG CUSTARD



Sugar Free Keto Egg Custard image

Provided by Brenda Bennett

Number Of Ingredients 7

4 large eggs
1.5 cups heavy cream
.5 cup unsweetened almond milk
1/2 tsp vanilla liquid stevia
1 tsp vanilla extract
1/3 cup Better than Sugar substitute (or Swerve)
pinch salt

Steps:

  • Preheat oven to 350 degrees F. Place 5 ramekins in a 9 by 13 baking dish.
  • Add all ingredients into a blender and blend until smooth. Pour evenly into ramekins.
  • Place 9 by 13 baking dish into the oven. Pour hot water into the baking dish until it reaches half way up the sides of the ramekins.
  • Bake for 30 minutes or until the tops are golden brown, but custard is still a bit jiggly. (If you have a gas oven, you may need 40 minutes). Remove from oven and allow to cool and set for about 10 minutes.
  • Enjoy warm or refrigerate and top with sugar free whipped cream.

Nutrition Facts : ServingSize 1 custard, Calories 222 kcal, Carbohydrate 1 g, Protein 5 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 149 mg, Sodium 57 mg, Sugar 1 g

CHOCOLATE IMPOSSIBLE PIE



Chocolate Impossible Pie image

Chocolate Impossible Pie is a wedge of chocolate indulgence that couldn't be easier. Simply whirl the ingredients in a blender, pour into the pie dish and bake!

Time 40m

Yield Serves 8

Number Of Ingredients 9

2 eggs
2 ounces chocolate, melted
1 cup milk
1 cup brown sugar
1/4 cup (4 tablespoons) butter, melted and cooled slightly
1/4 teaspoon salt
1/2 teaspoon instant coffee
1 teaspoon vanilla
1/2 cup baking mix (such as Bisquick)

Steps:

  • Heat oven to 350F degrees.
  • Mist the inside of a 9-inch pie baking dish with nonstick spray and set aside.
  • Add eggs, melted chocolate, milk, sugar, butter, salt, coffee and vanilla to the container of a blender. Blend for 15 seconds or so to combine everything. Add baking mix and whirl again for about 15 seconds to combine.
  • Pour into pie dish and bake for about 30 minutes. Check to make sure the center is cooked by inserting a toothpick or the sharp tip of a knife right in the center -- when you pull it out it should not be coated in batter, and the center of the pie shouldn't be loose or very jiggly.
  • Remove pie from oven and set on heat-proof surface to cool. The top may crack a bit as it cools; this is normal. (And frankly, this is just the excuse you need for some whipped cream on top.)
  • When cool, slice and serve, Garnish with whipped cream and berries, if you like. Or strew the top with some crushed candies, for fun.
  • Serves 8.

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