GRANDMA'S EGG CUSTARD PIE
This is the 1999 American Pie Council's National Pie Championship's first place winner in the Custard Pie Category.
Provided by Marles Riessland
Categories Desserts Pies Custard and Cream Pie Recipes
Time 50m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 252.4 calories, Carbohydrate 33.3 g, Cholesterol 75.8 mg, Fat 10.5 g, Fiber 0.2 g, Protein 6.3 g, SaturatedFat 2.6 g, Sodium 276.9 mg, Sugar 22.6 g
VANILLA CUSTARD PIE
My grandmother passed down this recipe to my mother, who in turn passed it down to me. Now my daughter is making it for her family. With a graham cracker crust, custard filling and meringue topping, this pie was one of my favorites when I was growing up and it still is today.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Combine the graham cracker crumbs, brown sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake until lightly browned, 8-10 minutes. Cool on a wire rack., In a small saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into crust., In a small bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust. Sprinkle with graham cracker crumbs. , Bake until golden brown, 15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.
Nutrition Facts : Calories 299 calories, Fat 13g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 367mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
GRANDMA'S RHUBARB CUSTARD PIE
A sweet and tart rhubarb pie filled with custard and topped off with a light meringue. Passed from generation to generation, this pie is a hit with my whole family!
Provided by StickyFootMom
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Separate egg yolks and egg whites. Set egg whites aside for meringue.
- Place rhubarb into the prepared pie crust. Mix sugar, evaporated milk, 3 egg yolks, flour, and salt for filling together in a bowl. Pour mixture over rhubarb. Place pie onto a cookie sheet.
- Bake in the preheated oven for 12 minutes. Turn oven temperature down to 350 degrees F (175 degrees C), and bake for 30 minutes more. Remove pie from the oven. Lower oven temperature to 325 degrees F (165 degrees C).
- Beat the reserved egg whites for meringue in another bowl until frothy. Slowly add sugar, salt, and cream of tartar. Beat until stiff peaks form. Spread over the baked pie.
- Bake in the preheated oven until light golden brown, about 15 minutes. Cool slightly before serving.
Nutrition Facts : Calories 349.9 calories, Carbohydrate 58.2 g, Cholesterol 75.8 mg, Fat 11.1 g, Fiber 2 g, Protein 6 g, SaturatedFat 3.4 g, Sodium 458.7 mg, Sugar 43.6 g
GRANDMA'S EGG CUSTARD PIE
This pie is so easy to make and won the 1999 American Pie Council's Pie Championship in the Custard Pie Category.
Provided by cookiedog
Categories Pie
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 263.6, Fat 11.8, SaturatedFat 3.9, Cholesterol 77.4, Sodium 256.1, Carbohydrate 32.9, Fiber 0.8, Sugar 22.8, Protein 6.6
OLD-FASHIONED CUSTARD PIE
This recipe came from the best cook in West Virginia-my mother! I just added a little to her ingredients. I'm a widow, and my grown children live in another state. So mostly I make my custard pie for church and club functions. It's the most different pie of all the ones in my collection.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 258 calories, Fat 12g fat (5g saturated fat), Cholesterol 122mg cholesterol, Sodium 317mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 0 fiber), Protein 7g protein.
GRANDMA'S CUSTARD PIE (YELLOW PIE)
My grandma made the most wonderful custard pie. When I got to stay the night or weekend with her, she would always have this for me. Of course I could never ever make this like I remembered until I finally asked her for the recipe. One thing I cannot replicate is the use of fresh whole milk, but have come up with a pretty close substitution. THIS is comfort food at its' finest.
Provided by CindiJ
Categories Pie
Time 32m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Scald milk (I use 1 cup half and half mixed with 1-1/2 cups whole milk). Set aside.
- In large mixing bowl slightly beat eggs, blend in sugar, salt, vanilla and almond extract.
- Gradually stir in scalded milk. Do not overbeat as this will create an unwanted foam. Pour into prepared pie shell and lightly sprinkle freshly grated nutmeg over the top.
- Bake 30-35 minutes or until knife inserted in center of pie comes out clean. Remove from oven and let cool 30-60 minutes before slicing and serving.
GRANDMA'S EGG CUSTARD PIE RECIPE - (4.7/5)
Provided by 4533_rj
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400 degrees F. 2. Mix together eggs, sugar, salt and vanilla. Stir well. Blend in the scalded milk. 3. 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. 4. Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack.
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