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
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
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.
FROZEN CUSTARD
Provided by Ree Drummond : Food Network
Categories dessert
Time 8h40m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Using a paring knife, split the vanilla bean in half. Use the back of the knife to gently scrape the caviar out of the bean and into a large saucepan. Add the vanilla bean, half-and-half and sugar and heat over low heat, stirring occasionally, until the sugar has completely dissolved. Remove from the heat and set aside.
- Whisk the egg yolks in a mixing bowl until pale yellow and slightly thick, 2 to 3 minutes. Temper the yolks by slowly drizzling a ladle of the hot half-and-half mixture into the bowl, whisking the whole time. Repeat with a second ladle of the hot half-and-half mixture, again whisking the whole time.
- Pour the tempered yolks back into the saucepan with the remaining half-and-half mixture and cook over low heat, stirring gently with a wooden spoon, until it's thick enough to coat the back of the spoon, 3 to 4 minutes.
- Set a fine-mesh strainer over a clean bowl. Pour the custard through the strainer into the bowl. Add the heavy cream to the strained mixture and stir everything together. Refrigerate until chilled, about 2 hours.
- Pour the chilled mix into an ice cream maker and freeze according to the manufacturer's directions. Transfer to a freezer-safe container and place in the freezer until frozen firm, at least 6 hours (but overnight is best for nice scoopable ice cream). Serve on its own or with warm apple crisp.
MOM'S CUSTARD PIE
Just a single bite of this traditional custard pie takes me back to the days when Mom would fix this pie for Dad, Grandfather and me. Mom also regularly prepared pies for large gatherings. This dessert was often requested. -Barbara Hyatt, Folsom, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°. Separate 1 egg; set the white aside in a large bowl and let stand for 15 minutes. In a small bowl, beat the yolk and remaining eggs just until combined. Blend in the sugar, salt and vanilla. Stir in milk. Beat reserved egg white until stiff peaks form; fold into egg mixture. , Carefully pour into crust. Cover edge of pie with foil. Bake for 25 minutes. Remove foil; bake until a knife inserted in the center comes out clean, 15-20 minutes longer. Cool on a wire rack. Sprinkle with nutmeg. Store in the refrigerator.
Nutrition Facts : Calories 254 calories, Fat 12g fat (5g saturated fat), Cholesterol 122mg cholesterol, Sodium 243mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 0 fiber), Protein 7g protein.
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 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
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
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