Lindas Egg Custard Pie Food

EGG CUSTARD PIE

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.

GRANDMA'S EGG CUSTARD PIE

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.

LINDA'S EGG CUSTARD PIE

Steps:

• 1. Mix all ingredients EXCEPT the eggs.
• 2. Follow the note on the eggs. Pour into pie shell. Bake 350 for 45 minutes or until set.

EGG CUSTARD PIE III

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.

BLENDER EGG CUSTARD

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.

GRANDMA'S EGG CUSTARD PIE

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.

LINDA'S PEANUT BUTTER EASTER EGGS

Steps:

• Mix the butter and cream cheese together. (I put mine in the microwave for 40 secs. to soften), then cream together.
• Add the confectionary sugar about 1 cup at a time, and mix well. (I use my hands to mix it all in).
• Add the peanut butter, vanilla, and salt, and mix until well-blended. (I use my hands to mix it all in).
• Place the mixture in the refrigerator to chill for at least 1 hours (I stick the bowl in the freezer for about 1/2 hr., to harden the dough.
• Form the peanut butter mixture into egg shapes, then refrigerate again for at least 1 hour (Again, I put them in the freezer instead of the fridge).
• Melt the chocolate in a microwave oven or in a double boiler. (I had better results using a double boiler, because the steaming water helps the chips to stay creamy longer).
• Quickly place the eggs, doing one at a time, in the chocolate mixture to coat the bottom, then lift it with a thin spatulda, and with a knife I spread all along the sides and top of the egg, then with the knife I fluff the top of the chocolate to make the eggs look pretty. Just press down on the chocolate and lift up, with a butter knife. Do it all over the top of the egg.
• You have to work quickly while the eggs are frozen, as the heat from the chocolate chips makes them soft again rather quickly. If you notice them getting too soft, stick them back in the freezer for a few minutes.
• Arrange the chocolate coated eggs on a waxed paper lined tray, and allow the chocolate to harden. (I stick mine in the freezer for easier handling when coating with the chocolate).
• Place each peanut butter egg in a paper candy cup.
• You can decorate your eggs with pastel colored Easter sprinkles or pastel jimmies, found in the cake/decorating section at the grocery store.

S & W CAFETERIA EGG CUSTARD PIE

Steps:

• Combine sugar, butter and salt, add eggs and mix well on low speed of your mixer or with a whisk, beat in milk, nutmeg and vanilla until smooth.
• Pour into unbaked pie crust.
• Bake at 425 - 30- 40 minutes or until the edges are set and the middle is still jiggly.
• Remove from oven and cool at room temperature.

GRANDMA LINDA'S CUSTARD PIE

Steps:

• Preheat oven to 400 degrees F (205 degrees C)
• Mix together eggs, sugar, salt and vanilla. Stir well. Blend in the scaled l/2 and l/2.
• Line pie pan with pastry - brush inside bottom and sides of pan with egg white to help prevent a soggy crust. Pour custard mixture into pie crust. Sprinkle top with nutmeg.
• Bake for 35 minutes - or until knife inserted near center comes out clean. Cool on rack. Refrigerate.