Moms Blue Ribbon Egg Custard Pie Recipes

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.

TRUE BLUE CUSTARD CRUNCH PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Beat together sour cream, 3/4 cup sugar, egg, 2 tablespoons flour, vanilla extract and salt in a mixing bowl until smooth. Gently fold the blueberries into the sour cream mixture. Spoon the filling into the unbaked pie crust.
• Bake in the preheated oven for 25 minutes.
• While the filling is baking, prepare the streusel crunch topping: In a medium bowl combine 3 tablespoons flour and 2 tablespoons sugar. Cut the cold butter into the flour mixture until crumbly. Fold in the chopped pecans. After the filling has baked 25 minutes, sprinkle the streusel crunch topping over the top of the pie.
• Bake until the topping is golden brown, about 15 additional minutes.

GRANDMA'S EGG CUSTARD PIE

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.

MOM'S BLUE RIBBON EGG CUSTARD PIE

Steps:

• Preheat oven to 400 degrees. Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. If you want a brighter color pie add a drop or two of 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. Keep refrigerated. Serve with whipped cream if desired.

MOM'S CUSTARD PIE

Steps:

• Prepare pie shell and chill thoroughly, at least 30 minutes in the fridge.
• Preheat oven to 400 degrees.
• Scald milk in double-boiler or in microwave.
• In separate bowl, whisk eggs a little, then add sugar and salt and stir.
• Add scalded milk, stirring constantly. Stir in vanilla and nutmeg and pour into chilled pie shell.
• Bake 25-30 minutes or until all but about an inch in the center is set. Be careful not to overcook.
• Cool completely before cutting.
• NOTE: This recipe works best made by hand, not with a mixer.