LEMON CUSTARD PIE
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 8 to 10 pieces of pie
Number Of Ingredients 10
Steps:
- Make the crust: Preheat the oven to 350˚ F. Pulse the saltines, coconut, sugar and salt in a food processor until finely ground. Add the butter and continue to pulse until the crumbs begin to clump together. Press the mixture into the bottom and up the sides of a 9-inch pie plate (the crust will be thick). Bake until the crust is browned around the edges and lightly browned on the bottom, 15 to 18 minutes. Remove to a rack and let cool slightly.
- Make the filling: Remove the peel from 1 lemon using a vegetable peeler, removing just the peel and not the pith. Transfer the peel to a food processor. Remove the peel from the other lemon and discard the peel. Cut off the white pith from both lemons; chop the flesh, removing any seeds, and add the flesh to the food processor along with the condensed milk. Puree, scraping down the sides. Add the egg yolks and process until combined. Strain the filling through a fine-mesh sieve into a bowl, pressing it through with a rubber spatula. Pour over the crust and gently wiggle to distribute the filling. Bake until the filling is set but still slightly wiggly, about 20 minutes. Transfer to the rack and let cool 1 hour, then refrigerate until chilled, at least 3 hours.
- Just before serving, make the topping: Beat the heavy cream and sugar in a bowl with a mixer on medium speed until medium peaks form. Serve with the pie.
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.
SIMPLE CUSTARD
This is my own alteration of a few different recipes. Not too rich or too sweet as many egg custards can be. Can be served warm immediately or cold.
Provided by chloea
Categories Desserts Custards and Pudding Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
- Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
- Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.
Nutrition Facts : Calories 177.9 calories, Carbohydrate 21.1 g, Cholesterol 106.5 mg, Fat 7 g, Protein 7.1 g, SaturatedFat 3.4 g, Sodium 87.8 mg, Sugar 18.4 g
RICH AND VELVETY CUSTARD PIE - F-N
Make and share this Rich and Velvety Custard Pie - F-N recipe from Food.com.
Provided by Nana Lee
Categories Pie
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Oven 350ºF.
- 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 for 20 minutes.
- Brush with an egg white and bake an additional 5 minutes.
- FILLING:.
- Preheat the oven to 400ºF.
- 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 325ºF.
- 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.
Nutrition Facts : Calories 595.3, Fat 34.1, SaturatedFat 10.6, Cholesterol 123, Sodium 370.8, Carbohydrate 60.5, Fiber 1.2, Sugar 22.6, Protein 11.1
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