Custard Pie Nothing Fancy Recipes

CLASSIC CUSTARD PIE RECIPE

Steps:

• Beat eggs in a large mixing bowl with vanilla, sugar and salt then stir in milk.
• 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.
• Chill 4 hours or overnight.

IMPOSSIBLE RASPBERRY CUSTARD PIE

Steps:

• 1. Heat oven to 400^. Melt butter in a 9-inch pie dish.
• 2. Place remaining ingredients in blender container,including the melted butter.Cover and blend on high for 15 seconds or 1 minute with hand beater. Spread berries evenly in pie dish.Pour mixture evenly over berries . (they will come to the top)
• 3. Bake 20-30 minutes or until center is set and lightly brown on top. Custard will deflate when cooling on wire rack. When cool dust with powdered sugar. of top with ice cream or whipped cream. --- Note: Remember some ovens take longer up to 30 minutes.

OLD FASHIONED CUSTARD PIE

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.

MOM'S CUSTARD PIE

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 425°. 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 edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°. Separate 1 egg; set the white aside in a large bowl and let stand for 15 minutes. In a small bowl, beat the yolk and remaining eggs just until combined. Blend in the sugar, salt and vanilla. Stir in milk. Beat reserved egg white until stiff peaks form; fold into egg mixture. , Carefully pour into crust. Cover edge of pie with foil. Bake for 25 minutes. Remove foil; bake until a knife inserted in the center comes out clean, 15-20 minutes longer. Cool on a wire rack. Sprinkle with nutmeg. Store in the refrigerator.