Creamy Custard Pie Food

CREAMY CUSTARD PIE

Steps:

• Heat oven to 375 degrees. Heat your prebaked pie shell in the oven until hot for 5 minutes.
• Reduce heat to 350 degrees.
• Whisk together the cream, eggs, sugar, vanilla and salt together in a medium bowl. Sprinkle nutmeg on top of pie as desired.
• Place pre-baked pie shell on baking sheet and place on middle rack of oven. Pour custard mixture into the pie shell and bake for 50-60 minutes. You'll be able to tell when it's done by doing a simple jiggle test. Try gently shaking the pie pan and if the center of the pie jiggles slightly, it's done!
• Bake until custard has set around edges, but jiggles slightly in the center when shaken. Cool to room temperature before serving. Best served refrigerated.

CLASSIC CUSTARD PIE RECIPE

Steps:

• Beat eggs in a large mixing bowl with vanilla, sugar and salt then stir in milk.
• Pour mixture through a strainer into an unbaked pie crust and sprinkle with your choice of spice.
• Bake at 425 degrees for 10 minutes then lower the heat to 325 degrees and continue to bake for 50-55 minutes. The edges will be set but the center will still be wiggly. Do not allow filling to bubble.
• Chill 4 hours or overnight.

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.

STRAWBERRY CUSTARD CREAM PIE

Steps:

• Combine sugar, cornstarch and salt in a medium saucepan, gradually add milk and cook, stirring constantly over medium heat until thick.
• Add a small amount of the hot mixture to the beaten eggs and whisk in quickly.
• Return egg mixture to saucepan and cook, stirring constantly until thick.
• Remove from heat and add butter and vanilla extract.
• Cover and chill.
• Whip cream, add sugar and beat until thickened.
• Pour chilled custard mixture into bottom of pie shell and arrange strawberry halves over the top.
• Just before serving, spread whipped cream over top of strawberries.
• Garnish with more berries, if desired.

CREAMY RHUBARB CUSTARD PIE

Steps:

• Preheat oven to 450°F.
• Mix the pie crust ingredients altogether and roll out between two pieces of waxed paper. This is for a 2 crust pie. It's the flakiest pie crust you will ever have. 9 inch pie.
• For the filling, mix together the first 4 ingredients.
• Add eggs and mix until smooth.
• Fold in the rhubarb.
• Put into crust and top with 2nd crust.
• Bake 10 minutes at 450; reduce heat to 350F and bake for an additional 30 minutes.

CREAMY CUSTARD PIE

Steps:

• Heat oven to 350°F Place piecrust into a 9" pie plate and crimp edges decoratively. Chill 5 minutes.
• Meanwhile, in large bowl, combine the sugar and flour. Using a whisk, stir in the 4 eggs, one at a time. Stir in the buttermilk, melted butter and orange zest until blended.
• Place pie plate with prepared piecrust on baking sheet; fill piecrust with buttermilk mixture. Bake 30 minutes, or until center is set. Let cook completely. Garnish with sliced strawberries, if desired.