Egg Custard Pie Recipe Paula Deen

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.

OLD-FASHIONED 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 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.

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.

EGG CUSTARD PIE III

Steps:

• Bake pie shell at 400 degrees F (205 degrees C) for 5 minutes. Set aside.
• Combine melted butter or margarine, sugar, flour, milk, vanilla, and nutmeg. Add beaten eggs, and blend well. Pour filling into partially baked pie shell.
• Bake at 325 degrees F (165 degrees C) for 45 to 55 minutes, or until an inserted knife comes out clean. Do not overcook.

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.

OLD FASHIONED EGG CUSTARD PIE

Steps:

• Preheat oven to 400 degrees F. Dock the pastry shell all over with the tines of a fork. This will keep it from buckling. Bake for 10 minutes.
• Meanwhile, combine the eggs, milk, sugar, vanilla, and nutmeg. Whisk in the flour, a little at a time, until well blended.
• For easy transport, set the pie plate on a tray. Pour the egg mixture into the baked pie shell and move the whole tray carefully over to the stovetop. Open the oven and slowly transfer the pie plate to the oven rack.
• Bake at 400 degrees F for 10 minutes, reduce heat to 325 degrees F and bake an additional 20 to 30 minutes or until a knife inserted into the center comes out clean.
• Cool to room temperature before serving. Store leftovers in refrigerator.

EGGNOG CUSTARD PIE

Steps:

• Preheat oven to 350 °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.

EGG CUSTARD PIE

Steps:

• Preheat oven to 400°F. Roll piecrust into a 12-inch circle on a lightly floured surface. Fit piecrust inside a 9-inch ceramic or glass pie dish lightly sprayed with cooking spray; crimp edges. Cut and fit a sheet of parchment paper inside piecrust; fill with pie weights. Transfer to a baking sheet; bake in preheated oven 10 minutes. Remove parchment paper and pie weights. Return piecrust to oven; bake 3 minutes. Let cool slightly, about 10 minutes.
• Whisk together eggs, half-and-half, sugar, salt, and 1/8 teaspoon of the nutmeg in a large liquid measuring cup. Pour mixture into cooled piecrust. Reduce oven temperature to 325°F, and continue baking until pie is golden, set around the edges, and slightly jiggly in the middle, 50 to 55 minutes, covering edges of piecrust with aluminum foil if needed to prevent overbrowning. Transfer to a wire rack; let cool completely, about 30 minutes. Sprinkle with remaining 1/8 teaspoon nutmeg. Chill until cold, about 1 hour.

EGG CUSTARD PIE

Steps:

• Preheat oven to 425 F
• In a stand mixer, beat butter and sugar until creamy.
• Add in eggs one at a time, beating after each egg is added.
• Add in the condensed milk, whole milk and vanilla and mix thoroughly
• Pour into unbaked pie crusts and bake for 10 minutes
• Reduce heat to 300 F and continue baking for 50 minutes, or until filling is no longer wobbly in the center
• Remove from oven and allow to cool completely on wire rack
• Refrigerate for at least 2 hours before serving
• Enjoy!

OLD-FASHIONED EGG CUSTARD PIE

Steps:

• Preheat oven to 400 degrees.
• Mix all ingredients together and pour into unbaked pie crust.
• Bake for 30 minutes.
• Let cool completely before slicing. Refrigerate leftovers.

RICH AND VELVETY CUSTARD PIE - 2003 1ST PLACE CUSTARD

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.

CLASSIC CUSTARD PIE WITH NUTMEG

Steps:

• Gather the ingredients.
• Put the flour, 1/2 teaspoon of salt, and granulated sugar in the bowl of a food processor. Pulse until well blended.
• Add half of the butter and pulse 5 or 6 times. Add the remaining butter and pulse 6 times. The mixture should look crumbly with visible large pea-sized pieces.
• Sprinkle a few tablespoons of ice water over the flour mixture and pulse a few times. Add more ice water, a teaspoon at a time, until the mixture begins to form small clumps. When you press a small amount in your hand, it should hold together.
• Transfer the mixture to a floured surface and-without kneading too much-shape into a flattened disc.
• Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
• Roll the chilled dough out on a floured surface to about 12 inches in diameter. Check frequently for sticking and add more flour to the surface, as needed.
• Fit the dough into a 9-inch pie plate. Cut away excess overhang and crimp the edge as desired. Refrigerate the pie shell if you won't be par-baking it immediately.
• Heat the oven to 425 F. Line the pie shell with foil and fill it at least 2/3 full with pie weights or dried beans.
• Place it on a baking sheet and bake at 425 F for 10 minutes.
• Remove the foil and pie weights and bake for another 3 minutes. If there are bubbles in the crust, press them down gently; do not prick them. Reduce the oven temperature to 400 F.
• Gather the ingredients.
• Heat the milk in a saucepan over medium heat just until hot and bubbles begin to appear around the edges, about 3 to 5 minutes.
• In a mixing bowl with an electric mixer or whisk, beat the eggs with the 2/3 cup of granulated sugar, 1/4 teaspoon of salt, nutmeg , and the vanilla.
• Gradually whisk in the hot milk.
• Place the crust on a sheet pan and pour the filling into the partially baked pie shell.
• Cover the edge of the pie shell with a pie shield or homemade foil ring.
• Carefully put the pie in the oven and bake at 400 F for 20 minutes.
• Then remove the pie shield and bake for about 20 to 30 minutes longer, or until the pie is set. A knife inserted near the center of the pie should come out clean.
• Cool on a rack for 30 minutes.
• Slice, serve, and enjoy!