S W Cafeteria Egg Custard Pie Food
EGG CUSTARD PIE
Make and share this Egg Custard Pie recipe from Food.com.
Provided by Angela Polly
Categories Pie
Time 40m
Yield 1 pies
Number Of Ingredients 7
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.
Nutrition Facts : Calories 2168.7, Fat 114.9, SaturatedFat 45.3, Cholesterol 687.4, Sodium 1746.7, Carbohydrate 239.8, Fiber 6.6, Sugar 134.5, Protein 46.1
S & W CAFETERIA EGG CUSTARD PIE
This recipe was originally published in the Charlotte Observer sometime in the 1960s. I recently found it going through some of my Mother's recipe clippings and knew I had to make it again, as much for the memories as the taste of this great southern tradition. I lost my Mother in 2002, but going to the S&W in Asheville on Saturdays for lunch with my parents will always remain a special memory for me. Mother, without fail, had the Egg Custard Pie as it was one of the very few desserts she actually enjoyed.
Provided by Gibson Girl
Categories < 60 Mins
Time 40m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 8
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
Excellent Egg Custard Pie recipe that I've worked at forever to duplicate a popular restaurant's pie! I finally got it!
Provided by STEPHIKIN
Categories Desserts Pies Custard and Cream Pie Recipes
Time 40m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 274.2 calories, Carbohydrate 25.8 g, Cholesterol 110.5 mg, Fat 16.3 g, Fiber 0.8 g, Protein 6.5 g, SaturatedFat 6.5 g, Sodium 207 mg, Sugar 15.5 g
GRANDMA'S EGG CUSTARD PIE
This is the 1999 American Pie Council's National Pie Championship's first place winner in the Custard Pie Category.
Provided by Marles Riessland
Categories Desserts Pies Custard and Cream Pie Recipes
Time 50m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 252.4 calories, Carbohydrate 33.3 g, Cholesterol 75.8 mg, Fat 10.5 g, Fiber 0.2 g, Protein 6.3 g, SaturatedFat 2.6 g, Sodium 276.9 mg, Sugar 22.6 g
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