Hawaiian Custard Pie Recipe Star Bulletin Food

CUSTARD PIE

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 ^_^

HAWAIIAN STYLE CUSTARD PIE RECIPE - (3.7/5)

Steps:

• Break eggs into mixing bowl. Combine sugar with cornstarch. Whisk into eggs until incorporated. Continue to whisk for 1 minute. Add evaporated milk, water, vanilla and salt. Mix until well-incorporated. Cover bowl and refrigerate overnight. Preheat oven to 400°F. Skim off any bubbles from top of filling. Stir gently to blend in cornstarch settled on bottom of bowl. Do not create bubbles while stirring. Pour filling into pie shell, filling it 1/4 inch from rim. Bake 10 minutes, then add more filling, up to the rim of the pie shell. Continue baking about 20 minutes longer, until done. Check frequently. NOTE: Nudge the pie gently; if it ripples near the center, it is not quite ready. Do not over bake. If the pie puffs up in the center, you've baked it too long, and your filling will be full of holes and watery (what a shame).

RICH AND VELVETY CUSTARD PIE - 2003 1ST PLACE CUSTARD

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.

HAITIAN CUSTARD PIE

Steps:

• Beat egg yolks to a cream. Mix the flour and sugar together. Add the mixture to the beaten yolks along with the salt, nutmeg and vanilla. Add stiffly beaten egg whites. Add the scalded milk which has been allowed to cool somewhat. Turn the mixture into a 9-inch pastry-lined pie pan (with pie crust dough). Bake at 400*F for 25-30 minutes or until custard is set.

HAWAIIAN PIE

Steps:

• In large bowl, combine vanilla pudding mix (dry) undrained pineapple, and sour cream; stir until well blended.
• Pour mixture into pie crust.
• Cover and chill 2 hours before serving.

CUSTARD PIE

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.