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.
OLD FASHIONED PIE
A classic cocktail inspired this boozy pie. Make it with rye instead of bourbon if that's your fancy. And be sure to include the retro garnish for a fun finishing touch.
Provided by Food Network Kitchen
Categories dessert
Time 8h5m
Yield one 8-inch pie
Number Of Ingredients 20
Steps:
- For the crust: Pulse the flour, shortening, granulated sugar, vinegar and salt in a food processor until it looks like fine meal. Add the butter, and pulse until it is in pea-size pieces. Sprinkle in 2 tablespoons of the ice water, and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 2 teaspoons more ice water, 1 teaspoon at a time, pulsing and checking the dough after each addition. Wrap the dough tightly, and refrigerate until firm, at least 1 hour or preferably overnight.
- Position a rack in the center of the oven, and preheat to 375 degrees F. Roll the dough into a disc 11 to 12 inches wide on a lightly floured surface. Sandwich the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes. Lay the dough in an 8-inch pie pan so it extends about 1/2 inch beyond the edge of the pan. Fold the outer edge of the dough up under itself, and crimp decoratively between your index finger and forefinger. Poke the dough all over with a fork, and refrigerate for 10 minutes more. Line the pie crust with parchment or foil, fill with pie weights or beans and bake until the dough appears dry to the touch, about 20 minutes. Remove the foil and weights, and continue cooking the crust until it's light brown and cooked through, 5 to 7 minutes more. Let the crust cool completely on a wire rack.
- For the filling: Reduce the oven temperature to 350 degrees F. Whisk the heavy cream, granulated sugar, yolks, egg, bourbon, zest, cherry juice and salt in a medium bowl until smooth. Place the cooled crust on a rimmed baking sheet, and pour the custard into the crust. To avoid overbrowning, cut 2 strips of aluminum foil to wrap over the crust edges. Carefully transfer the pie to the oven, and bake until the custard is set but still has a slight jiggle, 50 to 60 minutes. Let the pie cool completely on a wire rack, about 4 hours. If serving the next day, let cool completely, then wrap and refrigerate overnight.
- For the bourbon whipped cream: Beat the confectioners' sugar and bourbon in a large bowl with an electric mixer on low speed. Add the heavy cream, increase the speed to medium-high and beat until firm peaks form, about 1 minute.
- Put six 2-tablespoon dollops of the whipped cream around the pie, and top each with a cherry. Twist the orange slices, and place them in between the whipped cream dollops. Serve the pie with the remaining whipped cream.
OLD-FASHIONED CUSTARD PIE
This recipe came from the best cook in West Virginia-my mother! I just added a little to her ingredients. I'm a widow, and my grown children live in another state. So mostly I make my custard pie for church and club functions. It's the most different pie of all the ones in my collection.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large bowl, whisk eggs. Whisk in remaining ingredients until blended. Pour into crust. Cover edge with foil. Bake at 400° until a knife inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 258 calories, Fat 12g fat (5g saturated fat), Cholesterol 122mg cholesterol, Sodium 317mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 0 fiber), Protein 7g protein.
OLD FASHIONED CUSTARD PIE RECIPE - (4.5/5)
Provided by [email protected]
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 350°F. Beat your eggs slightly, then add sugar, salt, nutmeg, milk and vanilla extract. Beat well and pour into the unbaked pie shell. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle the top of the pie with fresh ground nutmeg and serve.
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.
CLASSIC PLUM PIE WITH CUSTARD
This traditional favourite is an ideal post-Sunday lunch pud
Provided by James Martin
Categories Dessert
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/fan 180C/gas 6 and put a large baking sheet in to heat up. Put the plums, sugar and cloves in a pan. Simmer until the sugar dissolves and the plums are juicy, 8-10 mins. Mix the cornflour with a little of the juice, then mix well into the fruit. Boil for a few mins, stirring, until thickened.
- For the custard, blend the yolks and sugar. Heat the milk, cream and vanilla in a pan until almost boiling, then gently pour onto the egg mix, whisking constantly. Return to a clean pan and heat gently, stirring, until the mix thickens and coats the back of a spoon. Cool quickly, then chill. Custard can be made up to a day ahead and gently reheated.
- Roll out two-thirds of the pastry on a floured surface. Use to line a pie dish, letting the pastry hang over the edges a little. Fill with the plums. Roll out remaining pastry, about 2.5cm bigger than the dish, then drape over the plums. Pinch edges together well, then make a small hole in the top. Brush with egg and sprinkle with sugar. Can be assembled up to 1 day ahead. Place on the hot baking sheet. Bake for 25-30 mins until golden brown, and serve hot with the custard.
Nutrition Facts : Calories 681 calories, Fat 41 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 42 grams sugar, Protein 9 grams protein, Sodium 0.77 milligram of sodium
VANILLA CUSTARD PIE
A cream pie filling on a graham wafer crust and topped with meringue.
Provided by katie.rose
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 4h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix graham cracker crumbs, 1/4 cup sugar, and 1/3 cup melted butter in a bowl; press mixture into a 9-inch pie dish to form a crust.
- Bake in preheated oven until firm, 5 to 10 minutes.
- Whisk milk, 1/2 cup sugar, cornstarch, flour, and salt in a saucepan over medium heat; bring to a boil, stirring constantly. Boil for 2 minutes, then add egg yolks while continuously stirring. Continue to cook and stir until thickened, about 1 minute more, and remove from heat. Stir in 1 tablespoon butter and vanilla extract. Allow vanilla mixture to cool for 10 minutes before pouring into prepared crust. Let pie come to room temperature.
- Preheat oven to 425 degrees F (220 degrees C).
- Beat egg whites in a glass or metal bowl until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the meringue will form sharp peaks. Spread meringue over vanilla pudding.
- Bake in preheated oven until lightly browned, about 5 minutes. Let cool to room temperature.
- Refrigerate for about 3 hours before serving.
Nutrition Facts : Calories 194.5 calories, Carbohydrate 25.8 g, Cholesterol 65.9 mg, Fat 8.8 g, Fiber 0.2 g, Protein 3.5 g, SaturatedFat 4.9 g, Sodium 119.8 mg, Sugar 20.9 g
RICH AND VELVETY CUSTARD PIE - 2003 1ST PLACE CUSTARD
Provided by Food Network
Categories dessert
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 16
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.
More about "classic custard pie recipes"
CLASSIC CUSTARD PIE RECIPE - EASY AND CREAMY
From everydaydishes.com
4.3/5 (13)Total Time 1 hr 15 minsCategory DessertCalories 321 per serving
- Pour mixture through a strainer into an unbaked pie crust and sprinkle with your choice of spice.
- Bake at 425 degrees for 10 minutes then lower the heat to 325 degrees and continue to bake for 50-55 minutes. The edges will be set but the center will still be wiggly. Do not allow filling to bubble.
CLASSIC CUSTARD PIE RECIPE WITH NUTMEG RECIPE - THE …
From thespruceeats.com
Ratings 96Calories 313 per servingCategory Dessert, Pies, Pie
CLASSIC RHUBARB CUSTARD PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
OLD FASHIONED CUSTARD PIE RECIPE - FLAVORITE
From flavorite.net
OLD FASHIONED CUSTARD PIE - RECIPE GIRL®
From recipegirl.com
6 OLD-FASHIONED PIE RECIPES WORTH BRINGING BACK
From simplemost.com
CLASSIC EGG CUSTARD PIE RECIPE - MASHED.COM
From mashed.com
OLD FASHIONED CREAM CUSTARD PIE - MY INCREDIBLE RECIPES
From myincrediblerecipes.com
OLD FASHIONED EGG CUSTARD PIE - DEEP SOUTH DISH
From deepsouthdish.com
CLASSIC RHUBARB CUSTARD PIE RECIPE | CHATELAINE
From chatelaine.com
THE ULTIMATE CLASSIC CUSTARD PIE - EVERYDAY PIE
From everydaypie.com
Reviews 7Total Time 1 hr 30 minsCategory Sweet Pie
OLD FASHIONED CUSTARD PIE RECIPE - AUTHENTIC FOODS
From authenticfoods.com
CUSTARD PIE | CHICKENS IN THE ROAD CLASSIC
From chickensintheroad.com
CLASSIC CUSTARD PIE | RECIPE | CUSTARD PIE RECIPE, CUSTARD PIE, …
From pinterest.ca
CHEFS SHARE 16 CLASSIC PIES TO MASTER | FOOD & WINE
From foodandwine.com
CLASSIC CUSTARD PIE | RECIPE | CUSTARD PIE RECIPE, CUSTARD RECIPES ...
From pinterest.ca
OLD FASHIONED CUSTARD PIE - YUMMLY RECIPES
From ymmlyrecipes.com
CLASSIC CUSTARD PIE RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
OLD FASHIONED CUSTARD PIE - PROJECT PASTRY LOVE
From projectpastrylove.com
26 GOOD OLD-FASHIONED CUSTARD DESSERTS - TASTE OF HOME
From tasteofhome.com
CLASSIC COCONUT CUSTARD PIE RECIPE – SIMPLY SOUTHERN MOM
From simplysouthernmom.com
CUSTARD PIE RECIPE (OLD-FASHIONED VERSION) | KITCHN
From thekitchn.com
OLD-FASHIONED EGG CUSTARD PIE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
CREAM & CUSTARD PIES - KING ARTHUR BAKING
From kingarthurbaking.com
CUSTARD PIE - VINTAGE RECIPES
From vintage.recipes
BEST EVER CUSTARD PIE - ALSO THE CRUMBS PLEASE
From alsothecrumbsplease.com
OLD FASHIONED CUSTARD PIE – RECIPES AND KITCHEN
From recipesandkitchen.com
CLASSIC CUSTARD PIE - SAVORY EXPERIMENTS
From savoryexperiments.com
CLASSIC CUSTARD PIE RECIPE BY DESSERT.MASTER | IFOOD.TV
From ifood.tv
CLASSIC CUSTARD RECIPE | MYRECIPES
From myrecipes.com
HOMEMADE CUSTARD PIE - TASTES OF LIZZY T
From tastesoflizzyt.com
OLD FASHIONED CUSTARD PIE » ALLFOOD.RECIPES
From allfood.recipes
VINTAGE CUSTARD PIE - ANCHORED BAKING
From anchoredbaking.com
CLASSIC EGG CUSTARD PIE RECIPE WITH AN EASY LARD CRUST - SIZZLING EATS
From sizzlingeats.com
16 CUSTARD PIE RECIPES FOR A SLICE OF OLD-FASHIONED COMFORT
From allrecipes.com
HOW TO MAKE CUSTARD PIE RECIPE - FOOD HOUSE
From foodhousehome.com
EASY CUSTARD PIE RECIPE | CLASSIC BAKES
From classicbakes.com
CUSTARD PIE | KING ARTHUR BAKING
From kingarthurbaking.com
CLASSIC OLD-FASHIONED CUSTARD PIE | KITCHEN KNEADS
From kitchenkneads.com
You'll also love
Related Search