BLENDER EGG CUSTARD
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
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 :
EGG CUSTARD PIE IV
Simple, delicious, and creamy egg custard pie.
Provided by Ruth
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a medium mixing bowl whisk together eggs and sugar. Pour milk into a small saucepan and place over low heat until warm. Pour milk over egg mixture slowly, whisking constantly. Stir in nutmeg, if desired, then pour into pie shell.
- Bake for 10 minutes at 425 degrees F (220 degrees C) for 10 minutes. Reduce heat to 350 degrees F (175 degrees C). Cook 20 minutes longer, or until custard is just set. Chill before serving.
Nutrition Facts : Calories 117.3 calories, Carbohydrate 11.2 g, Cholesterol 49.5 mg, Fat 6.5 g, Fiber 0.5 g, Protein 3.7 g, SaturatedFat 2 g, Sodium 103 mg, Sugar 5.2 g
EGG CUSTARD PIE III
I'm 78, and this was my grandmother's pie. Good served warmed up with whipped cream and a dash of nutmeg on top, or great served cold.
Provided by Pat
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 38.5 g, Cholesterol 87.4 mg, Fat 15.8 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 6.5 g, Sodium 196.6 mg, Sugar 26.7 g
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
OLD FASHIONED CUSTARD PIE RECIPE - (4.5/5)
Provided by [email protected]
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 350°F. Beat your eggs slightly, then add sugar, salt, nutmeg, milk and vanilla extract. Beat well and pour into the unbaked pie shell. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle the top of the pie with fresh ground nutmeg and serve.
EGG CUSTARD PIE
Eggs, milk, sugar, and vanilla with a little nutmeg make this traditional southern Egg Custard Pie a dessert loved by both kids and adults.
Provided by Lana Stuart
Categories Desserts
Time 40m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1, Calories 244 kcal, Carbohydrate 33 g, Protein 6 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 69 mg, Sodium 222 mg, Fiber 1 g, Sugar 23 g, TransFat 1 g
EGG CUSTARD PIE
Provided by Southern Made Simple
Time 1h
Number Of Ingredients 7
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!
KETO EGG CUSTARD PIE
This Keto egg custard pie is a creamy velvety dessert with only 186 calories and 2g net carbs per slice.
Provided by Emily Krill
Categories Dessert
Time 1h
Number Of Ingredients 16
Steps:
- Use a pie plate and a metal crust protector. To make your own crust protector, use a Sharpie to trace the inside bottom of the pie plate onto a sheet of aluminum foil. Trace the outer edge of the pie plate. Cut out the inner circle, and then cut out the outer circle, leaving an extra 1/2 inch in width.
- 2. Set oven to 400 degrees F.
- 3. In a medium-sized bowl, combine almond flour, coconut flour, salt, and sweetener. Mix in melted butter. Mix in egg until a dough forms. Press the dough into the bottom and sides of the pie plate. Use a fork to poke the bottom of the crust about 12 times to let the hot air out. Brush the crust with egg white. Cover the crust with the crust protector and scrunch down the sides if using aluminum foil.
- 4. Bake for 10 minutes until just lightly browned. Remove from oven and lower the heat to 320 degrees F.
- 5. Mix all filling ingredients and pour into the crust. Sprinkle nutmeg on top if desired. Bake until the top of the custard is firm with just a slight jiggle in the middle, 45-50 minutes. Start checking in at minute 30, as the cooking time will change depending on how deep your pie pan is.
- 6. Cool to room temperature and serve or chill for 2 hours in the refrigerator. Can be stored in the refrigerator for 2-3 days.
Nutrition Facts : ServingSize 1 slice, Calories 186, Fat 17, Carbohydrate 4, Fiber 2, Protein 4
OLD-FASHIONED EGG CUSTARD PIE
Old-Fashioned Egg Custard Pie is a classic, simple dessert that only takes a few minutes of preparation and uses basic ingredients you are sure to already have.
Provided by Christin Mahrlig
Categories Dessert
Time 40m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 434 kcal, ServingSize 1 serving
CREAMY EGG CUSTARD PIE
This custard pie recipe has to be one of my favorites. It is creamy, a little sweet, with vanilla and a bit of nutmeg.
Provided by Karen Ciancio
Categories Dessert
Time 1h37m
Number Of Ingredients 10
Steps:
- Mix the cream cheese and butter in a medium bowl with a hand held mixer on low speed. Add the remaining crust ingredients and mix just until the dough clumps together. (The dough may look crumbly, but will hold together when pressed.)
- Gather the dough into a thick disk, wrap it in plastic wrap and refrigerate it for at least 1 hour. If the dough is refrigerated longer than 1 hour and becomes firm, let it stand at room temperature for 10 minutes before rolling it out.
- On a lightly floured surface, roll out the dough into a 1/8 inch thick circle. Fold the circle in half and place it in a 9 inch pie plate. Unfold the dough and fit it into the pie plate. Fold the edges of the dough over the edge of the pan and flute the edges. Freeze for 15 minutes.
- Position a rack in the centre of the oven and preheat the oven to 400°F.
- Place the pan on a baking sheet. Line the pan with aluminum foil and fill with pastry weights or raw rice. Bake until the dough looks set, about 12 minutes. Remove from the oven and lift off the foil with the weights.
- Lightly beat the egg white until frothy. Brush some of the white on the bottom and sides of the pie crust. Bake until the brushed area looks dry, about 3 minutes.
- Whisk the 3 whole eggs with the egg yolk, half-and-half, sugar and vanilla. Pour the mixture into the pie shell and sprinkle with the nutmeg.
- Bake for 10 minutes at 400°F. Reduce the heat to 325°F and continue baking until a knife inserted 1 inch from the center comes out clean, about 35-45 minutes. Transfer the pie to a wire rack and let it cool completely before serving.
Nutrition Facts : Calories 482 kcal, Carbohydrate 31 g, Protein 6 g, Fat 38 g, SaturatedFat 23 g, TransFat 1 g, Cholesterol 203 mg, Sodium 165 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving
EGG CUSTARD PIE WITH MERINGUE
Steps:
- Preheat oven to 400 degrees F. Heat milk on the stove top to a simmer, do not boil. Set aside. Combine sugar, flour, & salt. Add heated milk and vanilla. Beat 2 whole eggs and 2 egg yolks together and add to the milk mixture. Reserve 2 egg whites for meringue.
- Place a baking sheet in the oven and place the pie pan with the unbaked crust on the baking sheet. Prick the crust with a fork and add the custard to the crust.
- Bake at 400 degrees F for 10 minutes, then reduce heat to 300 degrees F and bake for about 25 minutes until set. A spot about the size of a quarter in the center will not be set. Don't overbake as this will cause the custard to be watery. Remove from the oven and let cool.
- Change oven temp to 400 degrees F. Beat egg whites until foamy and slowly add 3 Tbsp. sugar. Continue to beat until peaks form. Spread on custard to edges to seal pie. Put back in oven and bake till lightly browned. Cool and refrigerate.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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.
EGG CUSTARD PIE
This homey, old-fashioned pie deserves a comeback not only because it's delicious, but also because it's so easy to pull off. The silky smooth custard (made with eggs and half-and-half) filling is baked until the top is set but the center is still slightly jiggly, for the perfect texture. Save time and use a store-bought refrigerated piecrust or use your favorite homemade pastry crust recipe.
Provided by Marianne Williams
Time 2h5m
Yield 8 (serving size: 1 slice)
Number Of Ingredients 8
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
This is a very smooth and delicious pie ! When someone is under the weather they always love to receive one of these pies!
Provided by shelia S
Categories Pies
Time 50m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 degrees. Put a pillsbury pie crust into pie plate. Put pie crust into oven while you prepare filling. This will prevent bottom from being soggy.
- 2. Mix sugar and eggs until creamy. Bring milk to boil and add to mixture. Melt butter and add along with the vanilla.
- 3. Pour into crust and bake for 20 minutes until set.
EGG CUSTARD PIE
This recipe has been passed down from my great grandmother. No pie crust is needed it makes its own as it bakes. Very delicious. I always get tons of compliments on this pie.
Provided by PamperedChef 4u
Categories Pie
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350. Spray pie pan with Pam or other nonstick spray. Beat eggs, sugar and flour well. Add margarine, vanilla and milks, beat. Pour into pan. Bake at 350 for 40-45 minutes until center is almost set. Sprinkle nutmeg or cinnamon on top.
Nutrition Facts : Calories 220.2, Fat 7.7, SaturatedFat 2.7, Cholesterol 113.9, Sodium 99.4, Carbohydrate 32.2, Fiber 0.1, Sugar 26.9, Protein 5.9
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