Rich And Creamy Custard Pie Recipe 375 Food

LEMON CUSTARD PIE

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.

RICH AND CREAMY CUSTARD PIE RECIPE - (3.7/5)

Steps:

• CRUST: 1. In a large mixing bowl, place the flour, sugar, salt, and butter. 2. Stir the ingredients together briefly, just enough to mix the flour, sugar and salt together. Use a dough cutter (or you can use a food processor) to "cut" the butter into the flour. You want to see very small pieces of butter (about the size of a pea). 3. Pour the ice water over the flour mixture, starting with 1/4 cup of ice water. Gently mix the water into the flour, forming a shaggy, loose dough. Add more water, a spoonful at a time, until the dough comes together. You should not need more than 1/2 cup of ice water. This is what it looks like after the initial mixing of water and flour. You can still see some dry bits at the bottom of the bowl, but this is the perfect consistency - you do not need any more water at this point. Give it another minute or so of kneading and the dough will come together. 4. Wrap the dough in plastic wrap and place in the refrigerator to rest for at least 15 minutes. I actually place my dough in the freezer. Don't worry - the dough won't freeze solid. The goal is to get the butter very cold again (since the butter softened during the mixing process). You want to still see chunks of butter when you roll out the dough and eventually bake it. During the baking process, the melting butter creates steam, which is what makes your dough nice and flaky. 5. After 15 minutes, remove the dough from the refrigerator (or freezer). Place the dough between two large sheets of parchment paper. 6. Roll the dough into a circle, about 1/8 inch thick and two inches larger in diameter than the width of your pie pan. Turn the pie pan upside down on top of the parchment paper to measure. 7. To place the dough in the pie pan, remove one sheet of parchment paper. Turn the pie pan upside down over the dough. Carefully slide your hand beneath the parchment paper and flip the dough and pie pan right-side-up. Gently push the dough down into the pie pan. 8. Carefully peel the parchment paper off the dough (save the paper for use later). Push the dough into the sides of the pan (and pinch the dough to close any holes), if necessary. 9. Trim off some of the dough around the edge, leaving a little bit of dough hanging over the side. Use whatever method you like to flute the edge of the dough. I just use my fingertips to create a fluted edge like you see below. 10. It's time to blind-bake the pie crust. Pre-heat your oven to 425 degrees. Place one sheet of parchment paper inside the pie pan. Place the dried beans over the parchment paper. I like to place my dried beans in oven cooking bags; this way I can reuse the beans the next time I bake a pie. 11. Bake the pie crust for 15 minutes then remove it from the oven. Remove the beans and parchment paper and return the pie crust to the oven to bake for 5 more minutes. 12. During the last 5 minutes of baking, the bottom of the pie crust will very likely bubble up. Do not panic. After you remove the crust from the oven, immediately (but very gently) push down on the bubble to release the steam. The bottom of the pie crust will flatten again once all of the steam is released. Set the pre-baked crust aside while you prepare the custard filling. FILLING: 1. Decrease your oven temperature to 350 degrees. In a small mixing bowl, place the sugar, eggs, vanilla extract and salt. Use a hand mixer on low speed (or a whisk) to mix the ingredients together; mix for a couple of minutes only. Do not over-mix or your resulting custard will turn out grainy. 2. In a separate microwave-safe bowl, heat the half-and-half in the microwave on high for two minutes. Mix the hot half-and-half - 1/2 cup at a time - into the egg mixture. DO NOT add the hot liquid all at once or you will end up scrambling your egg mixture! Adding the hot liquid a little at a time tempers the egg mixture. Continue mixing in the hot liquid, a little at a time, until all the liquid is mixed with the egg mixture. BAKE THE PIE: 1. Place your oven rack in the bottom half of your oven. Place a baking pan in the oven, then place the un-filled and pre-baked pie crust on top of the baking pan. Carefully pour the filling mixture into the pie crust. Be careful not to touch the hot oven with your arms or hands as you pour the liquid into the pie crust. I do it this way because the filling will come to the very brim of the pie crust - it is much easier doing it like this than trying to fill the crust outside of the oven, then carrying the full crust to the oven without spilling it (yeah, that's a mess waiting to happen). 2. Bake the pie for a total of 50 minutes. After 40 minutes, if you need to, wrap a piece of foil (or use a pie shield) around the edge of the pie (to prevent the crust from burning or browning too much). Bake for 10 more minutes then remove the pie from the oven. The pie will be jiggly still when you take it out of the oven. It will look something like jello, with the top surface of the pie rippling as you gently shake it. You may think the pie is under-cooked, but TRUST ME, it is DONE. Resist the urge to bake it longer. You really don't want to over-bake custard pies. Have you ever had custard pies that tasted way too much like eggs? That's due to OVER-BAKING the custard - a real no-no. 3. Now comes the hard part. You MUST let the pie cool at room temperature for at least 2 or 3 hours before cutting into it. As the pie cools, the filling is still "cooking." The pie will set (firm up) once completely cooled. Ideally, after cooling at room temperature for a few hours, you want to refrigerate the pie another hour or so to finish cooling and allow the pie to set fully. Of course, after the requisite 3 hours of room-temperature cooling, I just could NOT wait to eat this pie. I went ahead and cut a small slice - to give it a taste test, you see. As our family's resident home chef, I just HAD to ensure this pie was fit for consumption! And it was. As you can see, the pie is mostly set at this point, but another hour or longer of cooling in the refrigerator will be better. This is the pie after cooling in the refrigerator overnight. Make sure the pie is completely cooled at room temperature before placing in the refrigerator or else condensation will collect on the top of the pie as it cools in the fridge. If that happens, don't worry - just use a paper towel to soak up any accumulated condensation on top of the pie.

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.

CLASSIC CUSTARD PIE

Steps:

• Add the flour, powdered sugar, and salt to the bowl of a food processor, and pulse until well combined. Add in the butter and pulse 5-7 times, or until the butter is broken down into tiny pebbles.
• With the motor running, add in the egg and let the dough process until it forms together into a cohesive ball around the blade, about 1 minute.
• Transfer the dough to a work surface dusted with flour.
• Roll out the pie dough to an 11″ circle and line a 9" pie plate, crimp the edges as desired.
• Transfer the dough to the freezer to chill while you preheat the oven.
• Preheat the oven to 375 and place a rack on the lower and a rack in the middle part of the oven.
• Line the pie dough with a parchment round piece of paper and then add pie weights (or dry rice or beans or lentils), making sure to push pie weights to the edges. Bake for 25 minutes on the lower rack, then remove the parchment and pie weights and bake for an additional 5 minutes, or until the bottom of the pie crust looks dry. Set aside until ready to use.
• Lower the heat to 325º.
• Whisk together the sugar, salt, eggs and yolks. Add in the milk, cream and vanilla and whisk to combine.
• Strain the mixture twice through a fine-mesh strainer, removing any coagulated bits of egg.
• Carefully pour the filling into the baked pie shell. Grate about ½ teaspoon nutmeg over the top of the pie.
• Bake on the middle rack for 40-45 minutes, or until the custard has set nearly all the way through, with a slight wobble in the middle. The pie should have a temperature of 180ºF.
• Remove the pie from the oven, and place it on a rack to cool. When it's completely cool, refrigerate until you're ready to serve.
• The pie can be baked up to 1 day ahead of time.

RICH AND VELVETY CUSTARD PIE - F-N

Steps:

• Oven 350ºF.
• 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 for 20 minutes.
• Brush with an egg white and bake an additional 5 minutes.
• FILLING:.
• Preheat the oven to 400ºF.
• 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 325ºF.
• 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.