LEMON CUSTARD PIE
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 8 to 10 pieces of pie
Number Of Ingredients 10
Steps:
- Make the crust: Preheat the oven to 350˚ F. Pulse the saltines, coconut, sugar and salt in a food processor until finely ground. Add the butter and continue to pulse until the crumbs begin to clump together. Press the mixture into the bottom and up the sides of a 9-inch pie plate (the crust will be thick). Bake until the crust is browned around the edges and lightly browned on the bottom, 15 to 18 minutes. Remove to a rack and let cool slightly.
- Make the filling: Remove the peel from 1 lemon using a vegetable peeler, removing just the peel and not the pith. Transfer the peel to a food processor. Remove the peel from the other lemon and discard the peel. Cut off the white pith from both lemons; chop the flesh, removing any seeds, and add the flesh to the food processor along with the condensed milk. Puree, scraping down the sides. Add the egg yolks and process until combined. Strain the filling through a fine-mesh sieve into a bowl, pressing it through with a rubber spatula. Pour over the crust and gently wiggle to distribute the filling. Bake until the filling is set but still slightly wiggly, about 20 minutes. Transfer to the rack and let cool 1 hour, then refrigerate until chilled, at least 3 hours.
- Just before serving, make the topping: Beat the heavy cream and sugar in a bowl with a mixer on medium speed until medium peaks form. Serve with the pie.
MAMAW PIE RECIPE
Great make ahead pie for any occasion. https://www.ishouldbemoppingthefloor.com/2012/11/mamaw-pie-layers-of-fabulousness.html?fbclid=IwAR2N6eeLNoeEneIFgqHNbMoWDxyS3aJyrpRyRhx8ot0N5bTSQNIqRA7HoNs
Provided by Gagoo
Categories Pie
Time 10h30m
Yield 2 Pies
Number Of Ingredients 8
Steps:
- Bake your pie shells according to package directions and let them cool completely.
- While your pie shells are baking, melt the butter in a skillet over medium and add the pecans and coconut. Toast your coconut and pecans in the butter until they become golden brown (roughly 10 minutes). Keep stirring constantly -- these can scorch easily. Set them aside to let them cool.
- In a large mixing bowl, beat the cream cheese and sweetened condensed milk together until creamy. Fold in your whipped topping by hand -- be careful not to "break it down" too much, but still get it incorporated nicely (it's such a fine line, isn't it?).
- Have your baked and cooled pie shells ready to fill -- it's time to start layering!
- Start by using 1/2 of your cream cheese mixture and divide that evenly between the two pie shells (so, technically, each pie will get 1/4 of the mixture).
- Drizzle 1/4 of your caramel sauce over the cream cheese mixture on each pie, use 1/4 per pie and 1/2 the jar total for this layer.
- Sprinkle 1/4 of the pecan/coconut mixture over the caramel on each pie. Again, use 1/2 of the mixture total.
- Repeat the layers, using the remaining ingredients. Place pies in the freezer overnight.
- You'll pull them out about about 20-30 minutes before serving to let them thaw a bit. You can store them in your freezer for about a month. I double wrap mine in Press-N-Seal and then add an additional layer of foil on top of that, to prevent any freezer burn.
MAMAW`S CUSTARD PIE
This was my Mamaw`s custard pie and the joy of my holidays when I was young growing up in East Tennessee. This recipe is different than most custard pies I`'ve seen as you don't bake it but make it on the stovetop.
Provided by Summer Musanje
Categories Pies
Time 1h55m
Number Of Ingredients 6
Steps:
- 1. Bring milk to a boil over med low heat.
- 2. Add sugar,blended egg yolks, and flour to milk, whisk until combined. Stirring consistently continue cooking over low heat just until mixture begins to boil. This step will take awhile but is worth it. Immediately remove from heat and add vanilla mixing until blended. Pour into your favorite baked pie shell.
- 3. Chill over night or until pie "sets" at least four to five hours. Once set serve and enjoy.
MOM'S CUSTARD PIE
We had this pie quite often when I was growing up. The first time my husband, then my boyfriend, came over to meet my parents, Mom decided to make this pie. She must have been a little flustered, because she forgot the sugar. She served him first and he started eating it without saying a word. Mom decided he was a keeper because he ate that awful pie so politely.
Provided by puppitypup
Categories Pie
Time 40m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 7
Steps:
- Prepare pie shell and chill thoroughly, at least 30 minutes in the fridge.
- Preheat oven to 400 degrees.
- Scald milk in double-boiler or in microwave.
- In separate bowl, whisk eggs a little, then add sugar and salt and stir.
- Add scalded milk, stirring constantly. Stir in vanilla and nutmeg and pour into chilled pie shell.
- Bake 25-30 minutes or until all but about an inch in the center is set. Be careful not to overcook.
- Cool completely before cutting.
- NOTE: This recipe works best made by hand, not with a mixer.
Nutrition Facts : Calories 307.5, Fat 15.5, SaturatedFat 5.1, Cholesterol 117.1, Sodium 327.7, Carbohydrate 34.5, Fiber 1.1, Sugar 17, Protein 7.7
CUSHAW PIE
This is a family recipe from the kitchen of my much-missed mamaw, Avis. Nothing says "holiday" to me like cushaw pie, and I never even had regular pumpkin until much later in life (and have always preferred cushaw)! Note: Cushaws are often sold as decorative gourds, but they're entirely edible and taste kind of like pumpkin, but milder. They're orange-and-white striped when they're unripe, and green-and-white striped when they're ready to cook. (PREP TIME does not include cooking or draining the cushaw.)
Provided by Lena6135
Categories < 4 Hours
Time 1h15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Sift together sugar and spices and add to cooked, pureed squash.
- Beat in eggs one at a time.
- Add cream and mix well.
- Bake in unbaked pie shell 10 minutes at 450, then 40 minutes at 350. (If you use a deep dish pie crust, add an additional 15-20 minutes to the last leg of cooking.).
- Pie is done with the edges are set and brown but the middle still has just a bit of movement, like a custard. A knife or toothpick inserted should come out clean.
- Cool completely on a rack before cutting or refrigerating. Can be eaten immediately, refrigerated for a few days, or frozen for later enjoyment.
- COOKING THE SQUASH:.
- Cushaw is easiest cooked by cutting it length-wise (this will take a little muscle and a serrated knife or small, clean hand saw), removing the inner pulp and seeds, and then baking the hull, skin still on, in a 350 degree oven on a lined baking sheet. It's done when the flesh is soft and the skin slides off easily - about 1 hour.
- It can be cooked more quickly by slicing the gourd lengthwise, then cutting away the rind and cutting the cushaw flesh into chunks. Boil or steam until fork-tender.
- Puree the cooked cushaw flesh, rind/skin removed, in a food processor or blender in small batches until it is smooth and lump-free. You can also use a potato masher for a more rustic feel, but the resulting pie will be more lumpy, rather than a smooth, custard-like texture.
- Be sure to drain the cushaw thoroughly or the pie will end up too watery. I usually put the cooked, pureed pulp in a strainer, place the strainer over a bowl, and then cover and refrigerate overnight.
- One cushaw will render enough pulp to make several pies, depending on the size. The leftovers freeze wonderfully in 1 cup portions and will save you from having to process it all again next time!
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
MAMAW'S PECAN PIE
No Thanksgiving or Christmas is complete in our family until Mamaw shows up with her pecan pies! My Mom is German and has lived in the US for over 50 years but I'm sure one of the first things she learned to cook from my grandma was how to make a good old fashioned southern pecan pie! She has tweaked the recipe somewhat over the...
Provided by Sandy Farnham
Categories Pies
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 250 degrees.
- 2. Mix all ingredients in large bowl. Transfer custard to an unbaked pie shell. You can use a homemade pie crust if you like.
- 3. Bake for about 1 1/2 hours. Keep checking to see if pie is beginning to "set". You may need to turn the oven up a little if it is taking too long to cook. Just be sure your crust is not browning too much.
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.
MY MOM'S CUSTARD PIE
Make and share this My Mom's Custard Pie recipe from Food.com.
Provided by The Range Rover
Categories Pie
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Line unpricked pastry shell with a double thickness of foil (heavy duty is best).
- Bake shell at 450°F for 8 minutes.
- Then remove the foil; bake for 5 minutes more.
- remove from the oven and set shell to the side.
- Separate one egg; set the white aside.
- In a mixing bowl, beat the yolk and remaining eggs until combined.
- Then blend in sugar, salt and vanilla extract.
- Stir in the milk.
- Take remaining egg white and beat until stiff peaks form; then carefully fold into egg mixture.
- Slowly and carefully pour into crust.
- Cover the edges of the pie with foil.
- Then bake at 350°F for 25 minutes.
- Remove foil from edges and bake 15-20 minutes more or until you can insert knife in the middle and it comes out clean.
- Cool pie (wire rack is best and quickest).
- Sprinkle on nutmeg and store in the refrigerator.
Nutrition Facts : Calories 332.7, Fat 17, SaturatedFat 5.8, Cholesterol 155.2, Sodium 349.3, Carbohydrate 35.5, Fiber 1.1, Sugar 17.1, Protein 9.4
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.
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