Sweet Egg Custard Pie Recipes

Steps:

• Bake pie shell at 400 degrees F (205 degrees C) for 5 minutes. Set aside.
• Combine melted butter or margarine, sugar, flour, milk, vanilla, and nutmeg. Add beaten eggs, and blend well. Pour filling into partially baked pie shell.
• Bake at 325 degrees F (165 degrees C) for 45 to 55 minutes, or until an inserted knife comes out clean. Do not overcook.

Steps:

• In a small bowl mix the sugar and flour well, set aside
• In a large mixing bowl beat the eggs lightly
• Use enough softened butter to butter the 1 qt casserole dish, add remainder to the eggs along with the vanilla extract and mix well.
• Measure the milk and warm just to enough to get the chill off the milk.
• Add the sugar/flour mixture to the egg mixture and mix well
• Add the slightly warmed heavy cream to the egg mixture and mix well.
• Carefully pour mixture into the buttered casserole dish and place in the preheated 350 degree oven for approximately 1 hour, check it at about 45 minutes. It will jiggle in the center, but you don't want it loose, it takes about an hour every time i make this.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium mixing bowl, beat eggs for approximately 2 minutes. Gradually add sugar, butter or margarine, milk, evaporated milk, and vanilla extract. Mix well, then pour mixture into pastry shell.
• Bake in preheated oven for 45 to 60 minutes, until top is light brown. Sprinkle with ground cinnamon. Serve warm or chilled.

Steps:

• Beat egg yolks. Add sugar, salt and flour.
• Scald milk and butter.
• Pour into sugar mixture.
• Beat egg whites fold into mixture.
• Pour into pie shell and bake at 325 for approximately 30 minutes or until firm.

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.

Steps:

• Preheat oven to 425°. 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 while preparing filling, Place sweet potatoes in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 13-15 minutes. Drain potatoes; return to pan. Mash until very smooth; cool to room temperature. , In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, two cups mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into crust. Bake for 15 minutes. Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Refrigerate leftover.