Blender Egg Custard Pie Food

BLENDER EGG CUSTARD

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.

BLENDER CUSTARD PIE

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.

BLENDER EGG CUSTARD PIE

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.

RESTAURANT STYLE EGG CUSTARD PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a large bowl, combine eggs, sugar, salt and vanilla. Mix just enough to incorporate all the ingredients. Set aside. In a medium saucepan over medium-high heat, combine milk and butter. Use a wire whisk and stir constantly until the milk begins to rise in the saucepan at a rapid boil - 5 to 8 minutes. NEVER stop stirring, or the milk will burn. Pour the hot mixture into the egg mixture, stirring as you pour.
• Line a 9 inch pan with dough. Pour custard mixture into crust. Protect the edges of crust with a ring of aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil and bake for 8 to 10 minutes. Filling will appear slightly jiggly. Allow to cool.

MEL'S BLENDER PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch pie pan.
• Place the eggs, flour, milk, sugar, coconut, and vanilla extract into a blender. Blend on high speed until the coconut has been finely chopped. Pour this mixture into the prepared pie pan; sprinkle with cinnamon.
• Bake in the preheated oven until a knife inserted into the center comes out clean, about 45 minutes. Cool on a wire rack to room temperature; refrigerate until cold before serving.

BISQUICK CUSTARD PIE

Steps:

• Preheat oven to 350 degrees.
• Put all ingredients in blender. Blend the heck out of it.
• Pour into 9" buttered pan.
• Sprinkle with nutmeg and colored sprinkles if you'd like.
• Bake for 30 minutes or until set.
• To really gild the lily, serve with a dollop of Cool Whip or whipped cream.
• Thanks, Mom!

LOW CARB BLENDER CUSTARD PIE

Steps:

• Place all ingredients, in order listed, into blender and whirl until thoroughly blended.
• Pour into buttered casserole dish.
• Sprinkle cinnamon on top.
• Bake at 375 for 45-60 minutes, or until set in the center.

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.

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.

IMPOSSIBLE BLENDER PIE

Steps:

• Preheat oven to 350 degrees F.
• Put all ingredients in a blender.
• Blend until all ingredients are well blended.
• Pour mixture into a 10-inch, slightly greased, pie pan.
• Bake for 1 hour.
• May be eaten warm, but refrigerate any leftovers.