GRANDMA'S EGG CUSTARD PIE
This is the 1999 American Pie Council's National Pie Championship's first place winner in the Custard Pie Category.
Provided by Marles Riessland
Categories Desserts Pies Custard and Cream Pie Recipes
Time 50m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 252.4 calories, Carbohydrate 33.3 g, Cholesterol 75.8 mg, Fat 10.5 g, Fiber 0.2 g, Protein 6.3 g, SaturatedFat 2.6 g, Sodium 276.9 mg, Sugar 22.6 g
BERRY CUSTARD PIE
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl beat together the egg, sugar and salt until the mixture becomes pale. Slowly beat in the milk and vanilla.
- Cover bottom of the pie crust with the berries. Pour the egg mixture over the top, bake until center is set, about 40 to 45 minutes. Remove from oven and cool to room temperature before serving.
CLASSIC CUSTARD PIE RECIPE
This creamy classic custard pie is an elegant dessert that's deliciously light and easy to make ahead of time. So, dig in!
Provided by Cheryl Najafi
Categories Dessert
Time 1h15m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 321 kcal, Carbohydrate 40 g, Protein 8 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 146 mg, Sodium 278 mg, Fiber 1 g, Sugar 29 g, UnsaturatedFat 7 g, ServingSize 1 serving
EGG CUSTARD PIE
Make and share this Egg Custard Pie recipe from Food.com.
Provided by Angela Polly
Categories Pie
Time 40m
Yield 1 pies
Number Of Ingredients 7
Steps:
- Beat eggs well.
- Heat milk and butter to just before boiling.
- Add the milk mixture to sugar, butter, salt and vanilla.
- Add the eggs.
- Pour into unbaked shell.
- Bake at 350 degrees until top is a golden brown color.
Nutrition Facts : Calories 2168.7, Fat 114.9, SaturatedFat 45.3, Cholesterol 687.4, Sodium 1746.7, Carbohydrate 239.8, Fiber 6.6, Sugar 134.5, Protein 46.1
APPLE CUSTARD PIE WITH CINNAMON STREUSEL
I'll admit it guys: I don't love apple pie. It's kinda boring. But I LOVE this Apple Custard Pie! Fruit pies are just better with a creamy custard layer, what can I say. The flaky crust and cinnamon streusel don't hurt either. My new favorite fall dessert!
Provided by Karen
Categories Dessert
Time 3h
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- Prepare the pie crust and arrange in a DEEP pie plate, crimping edges. Set aside.
- Peel and core the apples. Slice them very thin (think 1/8 inch or so--I used a mandolin but a sharp knife works too).
- Put them in a bowl and squeeze lemon juice on them after every apple you slice, tossing to coat. This is to add flavor and also to keep the apples from browning.
- In a large skillet, heat 4 tablespoons butter over medium heat. Add 1/2 cup sugar and 1 tablespoon pumpkin pie spice.
- Add the apples. If you used a lot of lemon juice, don't add all of it. Add 1 teaspoon maximum.
- Cook over medium heat for about 3 minutes. Turn the heat up to high and cook for another 2-3 minutes, until the liquid is bubbling and has reduced somewhat. (See photo above).
- Pour the apples into the unbaked crust and set aside.
- Make the custard. In a medium bowl, whisk together sour cream, egg yolks, and vanilla.
- Add the sugar and whisk well.
- Gradually add the flour while whisking. Whisk out any lumps.
- Pour the custard over the apples, but be careful not to overfill! See photo above. How much you need depends on the size of your pie pan. I used all but about 1/3 cup of the custard.
- Place the pie pan on a baking sheet in case it spills over the edge.
- Bake at 400 degrees F for 20 minutes. The custard should be starting to set and be golden on top when you take it out of the oven. Decrease the oven temperature to 375 degrees F.
- Meanwhile, make the streusel. In a medium bowl, whisk together 1/2 cup flour, 1 tablespoon pumpkin pie spice, and 1/4 cup sugar. Use a fork or pastry cutter to cut in 4 tablespoons cold butter. Cut until you have pea-sized chunks of butter. Keep refrigerated until you are ready to add it to the pie.
- Once the pie has baked 20 minutes, remove the pie from the oven and add the streusel topping.
- ( Don't forget to LOWER the oven temperature to 375.)
- Use a pie crust cover*** to cover the crust so it doesn't burn.
- Bake an additional 20 to 25 minutes at 375, or until a toothpick comes out clean.
- Let sit at room temperature for at least an hour or 2 before cutting into it. I can never wait this long so I always put it in the freezer for 45 minutes or so. Serve with ice cream and caramel sauce! (Recipe below)
Nutrition Facts : ServingSize 1 slice, Calories 654 kcal, Carbohydrate 99 g, Protein 6 g, Fat 28 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 165 mg, Sodium 226 mg, Fiber 5 g, Sugar 72 g, UnsaturatedFat 11 g
GRANDMA'S EGG CUSTARD PIE
This pie is so easy to make and won the 1999 American Pie Council's Pie Championship in the Custard Pie Category.
Provided by cookiedog
Categories Pie
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 263.6, Fat 11.8, SaturatedFat 3.9, Cholesterol 77.4, Sodium 256.1, Carbohydrate 32.9, Fiber 0.8, Sugar 22.8, Protein 6.6
OLD FASHIONED CUSTARD PIE
Growing up we had this pie every year at Thanksgiving and Christmas. It's simple but decadent. If you've never had Custard Pie before, it's a little bit like Creme Brulee in a pie crust. This is wonderful served chilled with REAL whipped cream. Enjoy.
Provided by jillcomeau
Categories Pie
Time 50m
Yield 1 8" pie, 8 serving(s)
Number Of Ingredients 7
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.
CUSTARD
Custard is a British institution! Sponge puddings and crumbles just wouldn't be the same without it! This will make a custard of a pouring consistency. IMPORTANT: In order to have a smooth (not lumpy) custard, use a heavy-bottomed saucepan, and stir constantly! If you have to walk away from the stove, remove saucepan from heat. Another delicious find from Great British Cooking.
Provided by truebrit
Categories Sauces
Time 15m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix 2 tablespoons of the milk with the cornstarch in a heavy-bottomed saucepan.
- When the cornstarch is dissolved, slowly add the rest of the milk and sugar, and cook over moderate heat until the sauce starts to thicken and comes to a boil.
- Remove from heat.
- In a small bowl, beat egg yolks with a fork.
- Take a cup of the sauce, and slowly add to the eggs, beating briskly as you pour.
- Return the egg/sauce mixture to the saucepan, stirring into the hot sauce.
- Bring back to a boil, stirring constantly.
- Remove from heat, and add the vanilla extract.
- Pour custard into a jug or pitcher, and serve.
- Tip: To prevent custard forming a skin as it cools, cover jug with plastic wrap.
RHUBARB CUSTARD PIE
Rhubarb, technically a vegetable, is known for its very tart flavor and the fact that only the stalks are edible. There are many varieties of rhubarb which account for how the stalks vary in color from a deep red to a pale green. Although the flavor is delicious on all kinds, this pie looks prettiest with the red-stalked varieties. Look for thinner stalks, they will be more tender and less fibrous than thicker stalks.
Provided by Food Network Kitchen
Categories dessert
Time 3h35m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Fit the pie dough into a 9-inch pie plate, fluting the edges, and chill until set, about 15 minutes. Prick the bottom and sides with a fork, and then line the crust with aluminum foil. Fill with pie weights or dried beans and bake until the edges of the crust are just golden, 20 minutes. Remove the foil with the pie weights and continue to bake until the bottom of the crust is dry and lightly browned, another 10 to 15 minutes. Cool completely.
- Toss the rhubarb with 1/4 cup granulated sugar and the orange zest and juice until well combined. Transfer to the crust and spread to form an even layer. Place the pie on a rimmed baking sheet. Whisk the eggs with the cream, flour and remaining 1/2 cup granulated sugar until smooth, and then pour over the rhubarb. Bake until the pie is lightly browned, puffed and no longer wet in the center, about 1 hour 15 minutes. Cool completely on a wire rack. Before serving, lightly dust with confectioners' sugar.
CUSTARD PIE
Adopted Recipe. When I tried the recipe I used the suggestions in the reviews, and increased the nutmeg from the original 1/8 teaspoon to 1/4 teaspoon, and also added 1/4 teaspoon cinnamon, which was not called for in the original recipe. Use more if desired.
Provided by GrandmaIsCooking
Categories Pie
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs well in a large bowl, then add milk, salt, sugar, nutmeg, cinnamon and vanilla.
- Cover a baking sheet with foil and place it on center shelf of preheated 450 degree (Fahrenheit) oven.
- Place 9 inch pie plate containing the uncooked pie shell on baking sheet and pour mixture into pie shell.
- Bake at 450 degrees for 10 minutes.
- Reduce oven temperature to 350 degrees and bake for 30-35 minutes more or until knife inserted comes out clean.
CUSTARD PIE
This old fashioned pie is easy to make and slices beautifully.
Provided by Jean Carnahan
Categories Dessert
Number Of Ingredients 8
Steps:
- Combine eggs, sugar, salt, and flavorings; beat until blended. Gradually stir in scalded milk. Pour into pastry shell and sprinkle with nutmeg.
- Bake at 400 degrees for 15 minutes; reduce temperature to 35 degrees and bake 15-20 more minutes or until knife inserted in center comes out clean. Cool to room temperature; chill before serving.
- How to Scald Milk
- Scalding milk means heating it to below the boiling point. Begin by pouring the measured milk into a heavy bottom, tall-sided saucepan.
- Heat over medium-low. Too high will cause sticking. Watch your milk during the entire heating and scalding process--about 4-5 minutes.
- Using either a wooden or silicon spoon, stir frequently until steam and bubbles appear at the edge, about 180 degrees. The barest film of foamy cream will form on the surface of the milk, tiny bubbles around the sides of the pan, and wisps of steam come off the surface.
- Remove pan from heat as soon as milk starts to bubbles and before the little bubbles progress to a full boil.
- Let the temperature cool down to about 105 °F.---about 5-10 minutes.
PORTUGUESE CUSTARD PIE
Serve this delicious dessert in a snack among friends. A creamy and delicious pie that everyone will want to taste... Bon appetit!!! blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); MAIN INGREDIENTS OF THIS RECIPE: - Puff pastry, egg yolks, milk, granulated sugar HOW TO PREPARE PORTUGUESE CUSTARD PIE: In a bowl, dissolve the corn starch in 50 ml (1/4 cup) milk. In a saucepan, pour the remaining milk, lemon peel, cinnamon stick, the dissolved corn starch and sugar. Stir and bring to low heat. When starts boiling, remove the lemon peel and the cinnamon stick (reserve both). Turn off the heat and add the egg yolks one by one. Add the lemon peel and the cinnamon stick and place back over low heat until obtain a creamy mixture, about 3 to 4 minutes. Line a pie pan (24 centimeters (9 1/2 inches)) with the pastry and prick the bottom with a fork. Turn off the heat and remove the lemon peel and the cinnamon stick. Pour the cream over the pastry and bake for 25 to 30 minutes. Remove from oven, let cool and serve YOU MAY ALSO LIKE: - Peach pie - Sugar and pear pie - Chocolate and chantilly pie
Provided by Pedro Barbosa
Categories Desserts, Pies, Recipes, Typical Portuguese dishes
Time 1h15m
Yield 12 slices
Number Of Ingredients 7
Steps:
- In a bowl, dissolve the corn starch in 50 ml (1/4 cup) milk.
- In a saucepan, pour the remaining milk, lemon peel, cinnamon stick, the dissolved corn starch and sugar. Stir and bring to low heat, stirring occasionally. When starts boiling, remove the lemon peel and the cinnamon stick (reserve both). Turn off the heat and add the egg yolks one by one, stirring constantly. Add the lemon peel and the cinnamon stick and place back over low heat until obtain a creamy mixture, about 3 to 4 minutes, stirring occasionally.
- Meanwhile, preheat the oven to 180ºC (350ºF). Line a pie pan (24 centimeters (9 1/2 inches)) with the pastry and prick the bottom with a fork.
- Turn off the heat and remove the lemon peel and the cinnamon stick. Pour the cream over the pastry and bake for 25 to 30 minutes.
- Remove from oven, let cool and serve.
Nutrition Facts : Portuguese Custard pie Nutrition facts Serves 12 slices Per Serving % DAILY VALUE Calories 220 Total Fat 10 g(15%) Saturated Fat 3 g(15%) Cholesterol 110 mg(37%) Sodium 75 mg(3%) Total Carbohydrate 29 g(10%) Protein 4 g
CUSTARD TART
An English classic, the custard tart is perfect for a little smackerel of something at elevenses.
Provided by Alan Bennett
Categories Cakes and baking
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 190C/375/Gas 5.
- Bake the pastry case for 15 minutes until firm and browned slightly.
- Remove the case and turn the oven down to 160C/325F/Gas 3.
- In a medium saucepan, bring the milk and cream nearly to the boil.
- Beat the eggs, yolks and sugar together in a bowl.
- Pour the hot milk over them and beat gently. Pour the mixture into the pastry case and grate a little nutmeg on top.
- Bake for 40 minutes until just set. Remove from the oven and leave to cool before serving.
APPLE-CUSTARD PIE
Steps:
- Preheat the oven to 350 degrees F. In a mixing bowl, combine the flour, salt, and 2 tablespoons sugar. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time. Form the dough into a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes. In a large saute pan, over medium heat, melt the butter. Stir in the brown sugar and cook for 1 minute. Add 1/2 teaspoon cinnamon and apples. Saute for 3 minutes. Remove from the heat and turn into a deep dish 9-inch pie pan. Remove the dough from the refrigerator and place on a lightly floured surface.
- Roll out the dough into a circle about 12 inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again, so that you can lift if without tearing it, and place over the pie pan. Crimp the edges of the pastry. Brush the pastry with the egg wash. Using a sharp knife, make a 1-inch circle in the center of the pie. Place in the oven and cook for 15 minutes. In a mixing bowl, whisk the remaining 1/4 cup sugar, cream, yolk, and vanilla extract. Pour the custard through the hole in the pie. Place back in the oven and continue to cook for 30 minutes, or until the custard is set. Remove from the oven and cool completely. Sprinkle the top of the pie with powdered sugar. Spoon onto serving plates, garnish with whipped cream and serve.
CUSTARD PIE
Hawaii's local style custard pie is wonderfully creamy (almost velvety), sweet and fragrant with vanilla. The secret? Evaporated milk! It's easy to make, just make sure to prepare the filling a day in advance.
Provided by Kathy YL Chan
Time 8h35m
Number Of Ingredients 8
Steps:
- Break eggs into a mixing bowl and beat.
- In a small bowl, mix sugar and cornstarch. Whisk the sugar and cornstarch into the eggs until incorporated.
- Continue to whisk for 1 minute. Then add the evaporated milk, water, vanilla and salt. Mix until incorporated. Cover bowl and refrigerate overnight.
- The next day, preheat oven to 400 degrees.
- Using a fork, poke several holes in the bottom of the pie crust (this helps keep the crust from puffing up). Pre-bake the crust for 8 minutes. Remove from oven and set aside.
- Skim off any bubbles from the top of the filling. Gently stir to blend any cornstarch that settled on bottom of bowl. Do not create bubbles while stirring.
- Pour the filling into the pie shell, fill it 1/2-inch from rim. Bake for 10 minutes, then add more filling, up to the rim of the pie shell.
- Bake for another 20 minutes longer, until done.
- If it's not done after 30 minutes total baking time, keep baking but check frequently to see if it's ready. Careful not to over bake (or the filling will have holes and become watery). You want the pie to be just set. Eat hot or cold, and enjoy ^_^
CINNAMON CUSTARD PIE
Love custard tarts or pastel de nata? Try GF member Sue Tappin's recipe for cinnamon-topped custard pie - it's deliciously decadent
Provided by GF member Sue Tappin
Categories Dessert
Time 1h25m
Number Of Ingredients 10
Steps:
- Mix together the egg yolks, caster sugar, custard powder and milk in a bowl. Pour the cream into a saucepan set over a medium heat, bring to the boil, then gradually pour into the egg yolk mixture, whisking until smooth.
- Pour the mixture back into the saucepan and cook over a low-medium heat for a few minutes, whisking all the time to keep it smooth. It should be very thick. Remove from the heat, then stir in the vanilla paste. Set aside to cool.
- Heat the oven to 200C/180C fan/gas 4. Line a 28 x 18cm baking tray with baking parchment. Unroll the pastry sheet with the long edge closest to you. Cut it in half vertically, to make two rectangles that will fit the base of the tray. Put one sheet in the baking tray, prick all over with a fork, and bake for 15 mins. Remove from the oven and allow to cool for 5 mins.
- Whisk the custard again briefly, then spread evenly over the cooled pastry. Lay the other pastry sheet on top, tucking in the edges. Brush with half the butter.
- Mix the granulated sugar with the cinnamon, then sprinkle evenly over the pie. Drizzle over the remaining melted butter and bake for a further 35-45 mins until the custard has set and browned on top.
- Remove from the oven and allow to cool in the tray, before cutting into bars to serve. Can be kept chilled for up to three days.
Nutrition Facts : Calories 246 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
VANILLA BEAN CUSTARD PIE
Steps:
- Preheat oven to 350F and position a rack in the lower third of oven.
- Roll out the pie crust onto a 9" pie plate. Crimp the edges as desired. Set aside.
- In a large bowl, whisk together the Eggs Creation Whole Eggs Original, milk, sugar and vanilla bean seeds. Carefully pour the mixture into the pie crust.
- Bake for 60-75 minutes or until a thin knife inserted into the center comes out clean. Let cool completely before serving.
- Beat the whipping cream with sugar until soft to medium peaks. Serve on the side or spread on top of pie.
- Placer une grille à la position basse du four. Préchauffer le four à 350 °F.
- Rouler la pâte à tarte et transférer dans une assiette à tarte de 9 po (23 cm). Replier et pincer la bordure de façon décorative, si désiré. Réserver.
- Dans un grand bol, fouetter le Créations œufs! Œufs entiers saveur originale, le lait, le sucre, et la vanille. Verser le mélange dans l'abaisse de tarte préparée.
- Enfourner et cuire de 60 à 75 minutes, ou jusqu'à ce qu'un couteau pointu inséré au centre de la tarte ressorte propre. Laisser refroidir complètement avant de servir.
- Pour la crème chantilly : Fouetter la crème avec le sucre jusqu'à ce que des pics mous se forment. Garnir le dessus de la tarte de la crème chantilly, ou servir en accompagnement.
RICH AND VELVETY CUSTARD PIE - 2003 1ST PLACE CUSTARD
Provided by Food Network
Categories dessert
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Crust:
- Mix all the dry ingredients together and cut in the shortening to resemble course crumbs. Beat the remaining ingredients, except the egg white, together and add to flour. Stir only to incorporate. Wrap in plastic and chill for several hours. Roll out and line pie dish. Bake crust (halfway) in a preheated 350 degree oven for 20 minutes. Brush with an egg white and bake an additional 5 minutes.
- Filling:
- Preheat the oven to 400 degrees F.
- Scald the milk and half-and-half.
- Mix together the eggs, sugar, salt and vanilla. Add the hot milk. Very carefully pour through a fine strainer and into the pie shell. Grate nutmeg over the top of the filling.
- Bake for 10 minutes on the bottom rack and then move to the middle rack and reduce the heat to 325 degrees F. Bake for approximately 25 minutes, or until knife inserted in the middle comes out clean or until the middle of the pie is almost set. It will continue to cook after it is taken out of the oven. Cool on a rack.
CUSTARD PIE
Provided by Chef.at.Home
Number Of Ingredients 0
Steps:
- Prepare and roll out pastry. Line a 9-inch pie plate. Trim to 1/2 inch beyond edge. Flute edge high; do not prick. Bake at 450° for 5 minutes. Cool on rack. For filling, beat eggs slightly with rotary beater or fork. Stir in sugar, vanilla, and salt. Gradually stir in milk; mix well. Place pie shell on oven rack; pour filling into pastry shell. Sprinkle with nutmeg. To prevent overbrowning, cover edge of pie with foil. Bake at 350° for 30 minutes. Remove foil; bake till knife inserted off-center comes out clean, 30 to 35 minutes more. Cool on rack before serving. Cover; chill to store.
Nutrition Facts :
CLASSIC CUSTARD PIE WITH NUTMEG
Steps:
- Gather the ingredients.
- Put the flour, 1/2 teaspoon of salt, and granulated sugar in the bowl of a food processor. Pulse until well blended.
- Add half of the butter and pulse 5 or 6 times. Add the remaining butter and pulse 6 times. The mixture should look crumbly with visible large pea-sized pieces.
- Sprinkle a few tablespoons of ice water over the flour mixture and pulse a few times. Add more ice water, a teaspoon at a time, until the mixture begins to form small clumps. When you press a small amount in your hand, it should hold together.
- Transfer the mixture to a floured surface and-without kneading too much-shape into a flattened disc.
- Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
- Roll the chilled dough out on a floured surface to about 12 inches in diameter. Check frequently for sticking and add more flour to the surface, as needed.
- Fit the dough into a 9-inch pie plate. Cut away excess overhang and crimp the edge as desired. Refrigerate the pie shell if you won't be par-baking it immediately.
- Heat the oven to 425 F. Line the pie shell with foil and fill it at least 2/3 full with pie weights or dried beans.
- Place it on a baking sheet and bake at 425 F for 10 minutes.
- Remove the foil and pie weights and bake for another 3 minutes. If there are bubbles in the crust, press them down gently; do not prick them. Reduce the oven temperature to 400 F.
- Gather the ingredients.
- Heat the milk in a saucepan over medium heat just until hot and bubbles begin to appear around the edges, about 3 to 5 minutes.
- In a mixing bowl with an electric mixer or whisk, beat the eggs with the 2/3 cup of granulated sugar, 1/4 teaspoon of salt, nutmeg , and the vanilla.
- Gradually whisk in the hot milk.
- Place the crust on a sheet pan and pour the filling into the partially baked pie shell.
- Cover the edge of the pie shell with a pie shield or homemade foil ring.
- Carefully put the pie in the oven and bake at 400 F for 20 minutes.
- Then remove the pie shield and bake for about 20 to 30 minutes longer, or until the pie is set. A knife inserted near the center of the pie should come out clean.
- Cool on a rack for 30 minutes.
- Slice, serve, and enjoy!
Nutrition Facts : Calories 313 kcal, Carbohydrate 36 g, Cholesterol 130 mg, Fiber 1 g, Protein 8 g, SaturatedFat 9 g, Sodium 272 mg, Sugar 21 g, Fat 16 g, ServingSize 8 servings, UnsaturatedFat 0 g
COCONUT CUSTARD PIE
Steps:
- Preheat oven to 375 degrees. In a bowl, blend together the sugar, flour and nutmeg. Add the butter, eggs, vanilla and milk. Mix well. Stir in the coconut. Pour into the pie shell and bake for 30 minutes or until firm.
BANANA PUDDING CUSTARD PIE
A vanilla wafer crumb crust gives signature banana pudding flavor to this meringue topped holiday pie.
Provided by Alexander Smalls
Categories Dessert Thanksgiving Pie Banana Soufflé/Meringue Custard Fall Winter Soy Free Peanut Free Tree Nut Free Vegetarian
Yield Makes 1 (9-inch) pie
Number Of Ingredients 16
Steps:
- For the crust:
- Preheat the oven to 325°F.
- Place the vanilla wafers in a food processor and pulse until the crumbs resemble coarse meal. Add the melted butter and sugar and pulse until the cookie crumbs are evenly moistened. Press the mixture into the bottom and sides of a 9-inch pie tin.
- Bake the crust until set and golden brown, about 10 minutes. Let cool completely.
- For the filling:
- Cover and chill the egg whites. In a medium saucepan, combine the cornstarch, milk, cream, egg yolks, and 1 cup of the sugar. Cook over medium heat, whisking continuously, until thickened, 10 to 15 minutes. Do not leave the custard unattended while whisking because the egg yolks will cook and make the mixture grainy. Whisk in the butter, vanilla, and salt. Pour the custard into the baked crust and chill for at least 2 hours or up to overnight.
- When ready to assemble the pie, preheat the oven to 375°F.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and the cream of tartar. With the mixer on high speed, gradually add the remaining 3 tablespoons sugar and whisk until stiff peaks form.
- Arrange the banana slices in a single layer over the custard. Top the banana slices with the vanilla wafers. Spread the meringue over the wafers, covering the entire pie.
- Bake until the meringue is light brown all over, about 10 minutes. Let cool to room temperature, then chill for at least 20 minutes before serving.
- Chef's Tip: The secret to making custard pies is controlling the heat of the stove: it should be intense enough to advance the cooking process but not so hot that it scorches the custard.
More about "custard pie food"
RHUBARB CUSTARD PIE RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
4.7/5 (3)Total Time 3 hrs 55 minsCategory DessertCalories 528 per serving
- For the crust:Measure out 1/4 cup water into a glass measuring cup and stick it in the freezer.In a large bowl, whisk together flour, sugar, and salt.Use a pastry cutter or fork to cut in the shortening.
MAPLE CUSTARD PIE RECIPE | PBS FOOD
From pbs.org
Estimated Reading Time 2 mins
- Make the crust: Pulse flour and salt in a food processor to combine. Add butter; pulse until mixture resembles coarse crumbs with some larger pieces remaining.
- Turn out dough onto a floured surface and divide dough in half, then shape each half into a disk. Wrap each half in plastic and refrigerate until firm, about 1 hour or up to 1 day.
- Prepare the crust: Roll out 1 disk of dough to just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Trim excess, leaving a 1-inch overhang; fold edges under and set aside.
- Preheat oven to 375 degrees. Brush pastry leaves with more egg wash. Line crust with parchment and fill with pie weights or dried beans. Bake until crust is set, 25 to 30 minutes.
- Make the filling: Reduce oven temperature to 300 degrees. Place syrup in a large saucepan over medium-high and cook until reduced by a quarter, 5 to 7 minutes.
- In a medium bowl, whisk together egg, yolks, vanilla, salt, and nutmeg. Whisking constantly, slowly add cream mixture to egg mixture, and strain custard mixture through a fine-mesh sieve into a large glass measuring cup.
- Pour custard into crust and place on a rimmed baking sheet. Bake until filling is just set but still slightly wobbly, 45 to 60 minutes. Let cool to room temperature before serving.
TURMERIC CUSTARD PIE WITH RASPBERRIES RECIPE - MAURA ...
From foodandwine.com
5/5 (1)Category TartsServings 10-12Total Time 5 hrs 20 mins
- Unwrap pie dough disk, and transfer to a lightly floured work surface. Using a rolling pin, roll dough from the center of the disk in a single direction, rotating dough to maintain a round shape. Roll dough into a 13-inch (1/8-inch-thick) circle. Trim into a 12-inch circle; discard scraps. Carefully fit dough circle into a 9-inch pie plate. Fold and crimp edges as desired. Place pie shell in freezer, uncovered, for at least 2 hours or up to 8 hours or overnight.
- Preheat oven to 350°F. Line frozen pie shell with aluminum foil, and fill with pie weights or dried beans. Bake in preheated oven until edges of crust begin to brown, about 25 minutes. Remove pie weights and foil. Return pie shell to oven, and bake until bottom of crust is lightly browned, 8 to 12 minutes. Transfer to a wire rack, and let cool completely, about 30 minutes.
- Combine heavy cream and milk in a small saucepan. Bring to a low simmer over medium, about 5 minutes. Remove from heat. Stir in cinnamon stick, turmeric, salt, and pepper. Cover and let stand 30 minutes.
- Whisk together granulated sugar, brown sugar, and flour in a large bowl. Pour milk mixture through a fine wire-mesh strainer into sugar mixture; discard solids. Whisk gently, without creating too many air bubbles, just until sugar is dissolved. Pour milk mixture into cooled pie crust, and arrange raspberries on top. Place pie on a rimmed baking sheet.
CUSTARD PIE RECIPES - CUSTARD PIES - COUNTRY LIVING
From countryliving.com
Estimated Reading Time 2 mins
CUSTARD PIE RECIPE - GOOD FOOD
From goodfood.com.au
Servings 8Total Time 2 hrsCategory Dessert
- Place flour and baking powder in a processor, add lard and process for about 1 minute. Add sugar, vanilla and egg and enough cold milk to make a firm dough. Wrap in plastic wrap and chill for 3 hours.
- To make Custard: Heat 1½ cups milk with cinnamon and lemon rind until almost boiling, remove from heat and set aside for 10 minutes.
- Mix remaining ½ cup milk and the cornflour. Pour over the yolks and strain on the warm milk. Cook slowly until thickened. Remove, whisk in the butter. Leave to cool.
CUSTARD PIE - KING ARTHUR BAKING
From kingarthurbaking.com
3.8/5 (45)Total Time 1 hrServings 1Calories 400 per serving
- To make the crust: Whisk together all of the dry ingredients., Add the shortening, mixing until the mixture is evenly crumbly.
- Add the butter, working it in until it's unevenly crumbly, with some larger chunks of butter remaining., Sprinkle the vinegar and 3 tablespoons of the ice water over the dough while tossing with a fork.
- Just as soon as the dough becomes cohesive (i.e., you can squeeze it into a ball easily), stop mixing; there should still be visible pieces of fat in the dough., Flatten the dough into a disk and wrap it in plastic wrap or waxed paper.
COCONUT CUSTARD PIE RECIPE - ANDREW ZIMMERN | FOOD & WINE
From foodandwine.com
5/5 (2)Total Time 3 hrsServings 1
- In a medium bowl, whisk the flour with the salt. Using a pastry blender or 2 knives, cut in the shortening and butter until the mixture resembles coarse meal with some pea-size pieces remaining. Stir in the water until the dough just comes together. Scrape the dough out onto a work surface, gather up any crumbs and pat the dough into a disk. Wrap in plastic and refrigerate until well chilled, about 1 hour.
- In a medium bowl, whisk the sugar with the butter, then whisk in the eggs. Add the buttermilk, vanilla and a pinch of salt and whisk until incorporated. Stir in the coconut.
GREEK MILK PIE - GALATOPITA - 30 DAYS OF GREEK FOOD
From 30daysofgreekfood.com
5/5 (1)Servings 6Cuisine Greek, MediterraneanCategory Dessert
COCONUT CUSTARD PIE - NEIGHBORFOOD
From neighborfoodblog.com
4.5/5 (11)Total Time 1 hr 15 minsCategory Pies & TartsCalories 249 per serving
- Preheat the oven to 400 degrees. Spread the coconut flakes out on a baking sheet and toast for 5 minutes. Stir and toast an additional 3 minutes, or until golden brown. Allow to cool. Pulse in a food processor for a smoother custard or leave whole for a more pronounced coconut texture.
- Meanwhile, place a sheet of parchment paper in the pie crust and fill with pie weights or dried beans. Bake the crust for 15 minutes, or until the edges are starting to brown. Remove from the oven, remove the pie weights and parchment, and prick the bottom all over with a fork. Return to the oven and bake an additional 6-7 minutes or until the bottom is starting to brown. Remove from the oven.
- Optional step, but recommended: Whisk together the leftover egg white and 1 Tablespoon water. Brush all over the crust, sprinkle the edges with sugar, and return to the oven for about 2 minutes or until hard and shiny. This helps seal the crust and prevents a soggy bottom.
- To make the coconut custard filling, beat together the eggs and yolk until smooth. Add the sugar, vanilla, salt, and nutmeg and beat again until well combined. Stir in the milk and coconut.
BEST EVER CUSTARD PIE - ALSO THE CRUMBS PLEASE
From alsothecrumbsplease.com
5/5 (4)Calories 236 per servingCategory Dessert
- Make it with a food processor: Place flour, salt, sugar, and butter in a food processor and pulse 4-5 times. Pea-sized butter flakes should still be visible. Add one tablespoon water after another and pulse 1-2 times after every tablespoon. Stop adding water when the dough starts to clump.
- Whisk eggs, sugar, milk, heavy cream, salt, vanilla, and nutmeg until sugar is completely dissolved about 3-5 minutes. You can either use a whisk or an electric mixer. Pour into pie crust.
CUSTARD RECIPES | FOOD & WINE
From foodandwine.com
Estimated Reading Time 5 mins
CUSTARD PIE RECIPES - CUSTARD PIES - COUNTRYLIVING.COM
From countryliving.com
Estimated Reading Time 2 mins
AMISH BAKERY CUSTARD PIE | MRFOOD.COM
From mrfood.com
Estimated Reading Time 3 mins
BEST RHUBARB CUSTARD PIE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
2.9/5 (165)Category Bake,Dessert,Eggs And Dairy,Pastry,VegetablesServings 10Total Time 2 hrs 20 mins
CUSTARD PIE | RECIPE | CUSTARD PIE RECIPE, FOOD, SWEET PIE
From pinterest.com.au
3.8/5 (45)Total Time 1 hr
CUSTARD PIE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
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From therecipes.info
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From thekitchn.com
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