Blender Custard Pie Recipes

Steps:

• In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 425°F. Roll pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths and place in pie plate; unfold pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with edge of plate; flute.
• Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes; carefully remove foil. Bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.
• Reduce oven temperature to 400°F. In medium bowl, beat eggs slightly with wire whisk. Add sugar, 1/4 teaspoon salt, the nutmeg and vanilla; mix well. Gradually blend in hot milk. Pour filling into hot crust (to prevent spilling the filling, place pie plate on oven rack before pouring filling into crust).
• Cover edge of pie crust with pie crust shield ring or 2- to 3-inch strip of foil to prevent excessive browning; remove shield or foil during last 15 minutes of baking. Bake 25 to 30 minutes or until knife inserted halfway between center and edge comes out clean. Cool on cooling rack 1 hour. Serve slightly warm or cold. Store loosely covered in refrigerator.

Steps:

• Preheat oven to 325°. In a blender, combine all of the ingredients. Cover and process until well blended. Pour into a greased 9-in. pie plate. Bake until a knife inserted in the center comes out clean, 55-65 minutes. Serve warm or chilled. Refrigerate leftovers.

Steps:

• Preheat oven to 325 degrees.
• Combine milk, sugar, flour, eggs, butter, and vanilla in blender container; blend at medium speed for about 30 seconds.
• Pour into greased and floured 10-inch pie plate.
• Sprinkle with nutmeg.
• Bake for 45 minutes or until firm.
• It will form its own crust as it bakes.

Steps:

• Place all ingredients except cinnamon in a blender in order given. Process until thoroughly blended; it will be slightly foamy. Pour into a buttered casserole dish. Sprinkle top with cinnamon.
• Bake at 375* for 45 minutes to 1 hour. This makes it's own crust. The top will be brown and puff up as it cooks but will settle down as it cools.

Steps:

• 1. Add all liquid ingredients directly into blender.
• 2. Then add flour, sugar and coconut.
• 3. Blend 15 seconds in blender.
• 4. Pour into greased and floured pie pan. Bake at 350 degrees. Bake time might be shorter or longer depending on oven. Bake till a golden brown.

Steps:

• 1. Put all ingredients into a blender. Blend for 30 seconds.
• 2. Buttering a 9-inch pie plate.
• 3. Pouring batter into the pie pan.
• 4. Sprinkle with nutmeg.
• 5. Bake at 350 degrees for 45 minutes.
• 6. The flour will settle to make its own crust.

Steps:

• In blender, combine all ingredients, cover and process until smooth.
• Pour into greased 9" deep dish pie plate.
• Bake at 350° for 50 minutes or until knife inserted near center comes out clean.
• Cool on wire rack for 1 hour.
• Refrigerate until serving.

Steps:

• Mix all ingredients and beat in blender for 10 seconds.
• Pour into buttered 9-inch deep pie pan.
• Bake at 350° for 1 hour or until knife comes out clean.
• Makes its own crust!

Steps:

• Preheat oven to 350 degrees F.
• Put all ingredients in a blender.
• Blend until all ingredients are well blended.
• Pour mixture into a 10-inch, slightly greased, pie pan.
• Bake for 1 hour.
• May be eaten warm, but refrigerate any leftovers.