Need Recipe For Custard Pie?

Custard Pie

Prep: 25 minutes

Bake: 52 minutes

Ingredients

1 recipe Pastry for Single-Crust Pie

4 eggs

1/2 cup sugar

2 teaspoons vanilla

1/8 teaspoon salt

1/8 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

2 cups half-and-half, light cream, or whole milk

Directions

1. Preheat oven to 450 degrees F. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with pastry. Trim; crimp edge as desired. Line pastry with a double thickness of foil. Bake in a 450 degree oven for 8 minutes. Remove foil. Bake 4 to 5 minutes more or until set and dry. Remove crust from oven; reduce the oven temperature to 350 degrees F.

2. Meanwhile, for filling, in a mixing bowl slightly beat eggs with a rotary beater or fork. Stir in sugar, vanilla, salt, and nutmeg. Gradually stir in half-and-half until mixture is thoroughly combined.

3. Place the partially baked pastry shell on the oven rack. Carefully pour filling into the pastry shell.

4. To prevent overbrowning, cover edge of pie with foil. Bake in a 350 degree oven for 25 minutes. Remove foil. Bake for 15 to 20 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Serve warm (cool on wire rack for 1 hour) or chilled (refrigerate within 2 hours). Cover and refrigerate any remaining pie.

5. Makes 8 slices

6. Coconut Custard Pie: Prepare as above, except stir in 1/2 cup toasted coconut with the half-and-half.

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Old-Fashioned Custard Pie

SERVINGS: 6-8

TIME:

Prep: 20 min.

Bake: 20 min. + cooling

Ingredients:

Pastry for single- or double-crust pie (9 inches)

4 eggs

2-1/2 cups milk

1/2 cup sugar

1 teaspoon ground nutmeg

1 teaspoon vanilla extract

1 teaspoon almond extract

1/2 teaspoon salt

Directions:

Line 9-in. pie plate with bottom pastry; trim to 1/2 in. beyond edge of plate; flute edges or prepare a braided crust. Bake at 400° for 10 minutes.

In a large mixing bowl, beat eggs. Add remaining ingredients; mix well. Pour into crust. Cover edges with foil.

Bake for 20-25 minutes or until a knife inserted near the center comes out clean.

Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 6-8 servings.

Note: Pastry for 1 double crust is needed only if a braided crust is desired. To prepare braided crust: Trim pastry even with the edge of the pie plate; brush with water. From the top pastry, cut 12 strips, each 1/4 in. thick. Using three strips at a time, braid pastry on edge of crust, attaching ends together. press down gently. Bake as directed on front.

1

How about Eggnog Custard Pie, you can do different kinds but I am going to give you the egg nog.

1/2 (15-ounce) package refrigerated pie crust

1 cup sugar

4 large eggs

1 (12-ounce) can evaporated milk

3/4 cup water

1/4 cup light rum

1/8 teaspoon salt

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

Whipped cream, for garnish

Powdered sugar, for garnish

Preheat oven to 350 degrees F.

On a lightly floured surface, unroll pie crust. Roll pastry into a 12-inch circle. Press pie crust into a 9-inch deep dish pie plate, crimping edges, if desired. Lightly poke holes into the bottom of the dough once it's fitted firmly in the plate.

In a large bowl, beat sugar and eggs at medium speed with an electric mixer until well combined. Add evaporated milk, water, rum and salt. Beat at low speed until combined. Pour mixture into crust. Sprinkle top of pie with nutmeg and cinnamon. Place pie onto a rimmed baking sheet with a depth of 1/2-inch. Add hot water to baking sheet.

Bake for about 55 minutes, or until a wooden pick inserted near center comes out clean.

Cut into desired sizes and garnish with whipped cream and powdered sugar

INGREDIENTS

1 prepared 8 inch pie crust

4 eggs

1 cup white sugar

2 tablespoons butter, melted

1 cup milk

2/3 cup evaporated milk

2 tablespoons vanilla extract

1/2 teaspoon ground cinnamon

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

In a medium mixing bowl, beat eggs for approximately 2 minutes. Gradually add sugar, butter or margarine, milk, evaporated milk, and vanilla extract. Mix well, then pour mixture into pastry shell.

Bake in preheated oven for 45 to 60 minutes, until top is light brown. Sprinkle with ground cinnamon. Serve warm or chilled.

Custard Pie

Ingredients:

-----------------------------------PASTRY-----------------------------------

1 c All-purpose flour

1 ts Salt

5 tb Lard; cut into pieces

5 tb Butter; cut into pieces

5 tb Water

Instructions:

----------------------------------FILLING----------------------------------

6 lg Eggs

1 c Sugar

2 c Milk

Nutmeg; for sprinkling

Sift the flour and salt into a mixing bowl. Add the lard and butter and

work in with your fingertips or a pastry blender until the mixture

resembles coarse crumbs. Gradually stir in the water until the dough holds

together. Wrap the dough in transparent wrap and chill for 15 to 20

minutes.

Heat the oven to 450F.

Roll the pastry out on a lightly floured work surface, using a floured pin.

Line a 9-inch deep pie plate with the pastry. Trim and flute the edges.

Beat together the eggs, sugar and milk, and pour into the pie shell.

Sprinkle generously with nutmeg. Bake the pie for 10 minutes. Lower the

heat to 350F and bake for 30 to 45 minutes more or until the custard has

set. Serve the pie cold.

Apple-Buttermilk Custard

Ingredients:

Crust:

1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)

Cooking spray

Streusel:

1/3 cup all purpose flour

1/3 cup packed brown sugar

1/2 teaspoon ground cinnamon

2 1/2 tablespoons chilled butter, cut into small pieces

Filling:

5 cups sliced peeled Granny Smith apple (about 2 pounds)

1 cup granulated sugar, divided

1/2 teaspoon ground cinnamon

2 tablespoons all-purpose flour

1/4 teaspoon salt

3 large eggs

1 3/4 cups fat-free buttermilk

1 teaspoon vanilla extract

Preparation:

Preheat oven to 325º.

To prepare crust, roll dough into a 14-inch circle; fit into a 9-inch deepdish pie plate coated with cookig spray. Fold edges under; flute. Place pie plate in refrigerator until ready to use.

To prepare streusel, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/3 cup flour, brown sugar, and 1/2 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Place streusel in refrigerator.

To prepare the filling, heat a large nonstrick skillet coated with cookig spray over medium heat. Add sliced apple, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon; cook 10 minutes or until the apple is tender, sitrring mixture occasionally. Spoon the apple mixture into prepared crust.

Combine remaining 3/4 cup granulated sugar, 2 tablespoons flour, salt, and eggs, stirring with a whisk. Stir in buttermilk and vanilla. Pour over apple mixture. Bake at 325º for 30 minutes. Reduce oven temperature to 300º (do not remove pie from oven); sprinkle streusel over pie. Bake at 300º for 40 minutes or until set. Let stand 1 hour before serving.

***ENJOY!!