S W Cafeteria 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.

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.

RESTAURANT STYLE EGG CUSTARD PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a large bowl, combine eggs, sugar, salt and vanilla. Mix just enough to incorporate all the ingredients. Set aside. In a medium saucepan over medium-high heat, combine milk and butter. Use a wire whisk and stir constantly until the milk begins to rise in the saucepan at a rapid boil - 5 to 8 minutes. NEVER stop stirring, or the milk will burn. Pour the hot mixture into the egg mixture, stirring as you pour.
• Line a 9 inch pan with dough. Pour custard mixture into crust. Protect the edges of crust with a ring of aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil and bake for 8 to 10 minutes. Filling will appear slightly jiggly. Allow to cool.

EGG CUSTARD PIE

Steps:

• Preheat oven to 350. Spray pie pan with Pam or other nonstick spray. Beat eggs, sugar and flour well. Add margarine, vanilla and milks, beat. Pour into pan. Bake at 350 for 40-45 minutes until center is almost set. Sprinkle nutmeg or cinnamon on top.

RHYNE'S EGG CUSTARD PIE

Steps:

• Place each piecrust into an ungreased 9" deep dish pie plate and crimp edges with fingers to form a decorative rim.
• Preheat oven to 400 degrees F.
• Prick the bottom of each piecrust with a fork several times, then pop the crusts into the heated oven for 5 minutes.
• Remove from oven and sprinkle evenly with nutmeg.
• Whisk together eggs,both types of milk,sugar, vanilla, and salt.
• Pour into piecrusts and pop into the oven to bake for 7 minutes.
• Lower the oven temperature to 325 F and bake another 35-40 minutes, or until a knife inserted near the center tests clean.
• Let cool on wire racks, then chill in fridge completely before serving.

DUNCAN'S EGG CUSTARD PIE

Steps:

• Beat everything - except the crust :-) - together in a big bowl with a wire whisk.
• Pour that into the pie crust and bake at 350 until the custard is set.

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.

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.