Southern Egg Custard Pie Recipes

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

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!

EGG CUSTARD PIE I

Steps:

• In no specific order, mix all of the ingredients together in a mixer or blender.
• Butter a pie pan, dust with flour, and add mixture. Cook for 30 minutes at 375 degrees F (190 degrees C) or until golden. Tastes good hot or cold.

MISSISSIPPI EGG CUSTARD PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat together the sugar, flour, eggs, vanilla and milk and pour the mixture into a 9 inch pie pan. Place pie in a dish filled with hot water (water should reach halfway up the sides of the pie pan). Bake in the preheated oven for 45 minutes. Let cool and serve.

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.

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.

EGG CUSTARD PIE

Steps:

• If using a frozen pie crust, allow it to thaw at room temperature according to its package directions.
• Prick the crust all over with the tines of a fork.
• Brush thoroughly with beaten egg white. This helps prevent the crust from becoming soggy.
• Set the crust aside.
• Preheat the oven to 400 degrees.
• In a medium bowl, add the beaten eggs, sugar, salt, and vanilla. Beat together.
• Using a wire whisk, add the milk.
• Place the prepared pie crust on a baking sheet.
• Pour the egg and milk mixture into the pie crust filling baking cups with any excess mixture.
• Sprinkle the top with nutmeg.
• Bake for 30-35 minutes or until a knife inserted near the center comes out clean.
• Remove from the oven and transfer to a cooling rack.
• May be served either cold or at room temperature.

BIG MAMA'S EGG PIE

Steps:

• Prepare the Crust: Whisk together flour, sugar, and salt in a bowl to combine. Add butter. Using a pastry cutter, cut butter into flour mixture until various-size crumbs form. Slowly add water, mixing with hands until dough forms, adding more water if needed until dough just comes together (there may still be some dry flour in bowl). Shape dough into a ball. Wrap tightly with plastic wrap; chill until cold, 45 to 55 minutes.
• Prepare the Filling: Cook milk and butter in a saucepan over medium-low, undisturbed, 10 minutes. Remove from heat. Cool to room temperature, 45 minutes.
• Whisk together eggs, sugar, flour, vanilla, and nutmeg in a medium bowl. Whisk in cooled milk mixture. Set aside.
• Preheat oven to 425°F. Unwrap chilled dough; place on a lightly floured work surface. Using a rolling pin, roll dough out to ¼-inch thickness. Transfer to an ungreased freezer-safe 9-inch pie plate. Press dough into bottom and up sides of plate. Crimp edges. Freeze Crust 10 minutes.
• Remove Crust from freezer. Line with parchment paper; add pie weights. Bake in preheated oven 10 minutes. Reduce oven temperature to 325°F. Remove Crust from oven; remove weights and parchment. Cool 10 minutes.
• Pour Filling into Crust. Bake at 325°F until top of pie is lightly browned and center jiggles just slightly, 35 to 40 minutes. Transfer to a wire rack; cool completely, about 1 hour. Sprinkle with additional nutmeg, and serve.

SOUTHERN EGG CUSTARD PIE RECIPE

Steps:

• Preheat the oven to 400°F (200°C).
• On a lightly floured surface, roll out the pie crust and line a 9-inch (23cm) deep-dish pie tin with it. Refrigerate while you make the filling.
• Bring the milk to a boil and then let it cool for 10 minutes.
• In a bowl, whisk the sugar, eggs, vanilla, and salt. Whisk in the cooled milk.
• Pour the filling into the crust and generously sprinkle/grate over nutmeg.
• Bake for 40-50 minutes, until just the middle slightly jiggles when moved.
• Let cool on a wire rack, then cover and store in the refrigerator for up to 2 days.