VANILLA CUSTARD PIE
A cream pie filling on a graham wafer crust and topped with meringue.
Provided by katie.rose
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 4h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix graham cracker crumbs, 1/4 cup sugar, and 1/3 cup melted butter in a bowl; press mixture into a 9-inch pie dish to form a crust.
- Bake in preheated oven until firm, 5 to 10 minutes.
- Whisk milk, 1/2 cup sugar, cornstarch, flour, and salt in a saucepan over medium heat; bring to a boil, stirring constantly. Boil for 2 minutes, then add egg yolks while continuously stirring. Continue to cook and stir until thickened, about 1 minute more, and remove from heat. Stir in 1 tablespoon butter and vanilla extract. Allow vanilla mixture to cool for 10 minutes before pouring into prepared crust. Let pie come to room temperature.
- Preheat oven to 425 degrees F (220 degrees C).
- Beat egg whites in a glass or metal bowl until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the meringue will form sharp peaks. Spread meringue over vanilla pudding.
- Bake in preheated oven until lightly browned, about 5 minutes. Let cool to room temperature.
- Refrigerate for about 3 hours before serving.
Nutrition Facts : Calories 194.5 calories, Carbohydrate 25.8 g, Cholesterol 65.9 mg, Fat 8.8 g, Fiber 0.2 g, Protein 3.5 g, SaturatedFat 4.9 g, Sodium 119.8 mg, Sugar 20.9 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.
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.
VANILLA MERINGUE CUSTARD PIE
This is a wonderful custard pie with vanilla in the custard and in the meringue, just plain YUM!
Provided by Nancy Allen
Categories Pies
Time 50m
Number Of Ingredients 14
Steps:
- 1. Prepare your favorite pastry crust in a 9 1/2 inch pie plate. Bake according to your directions and then let it cool while you make your custard filling.
- 2. Custard-In a large saucepan, combine sugar, cornstarch, and salt. Gradually stir in milk until smooth. Bring to a boil over medium heat until slightly thickened, stirring constantly.
- 3. Quickly stir 1/3 cup hot mixture into beaten egg yolks. Return this mixture to saucepan. Cook and stir 2 minutes. Remove from heat. Stir in butter and vanilla extract.
- 4. Spread evenly into shell. Set aside. Meringue-Preheat the oven to 375F. Using an electric mixer, beat egg whites until foamy. Gradually add salt, cream of tartar, sugar, and vanilla extract, beating until stiff and shiny.
- 5. Quickly spread over filling to the edge. Bake 15 minutes or until golden brown. Remove from oven; cool in refrigerator for 2 hours to set properly before serving.
ELVA'S CUSTARD PIE
A simple egg custard pie delicately flavored with nutmeg and vanilla.
Provided by Evelyn
Categories Desserts Pies Custard and Cream Pie Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 475 degrees F (245 degrees C.)
- In a large bowl, beat eggs and sugar. Beat in vanilla, salt and nutmeg. Stir in milk. Pour into crust.
- Bake in the preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 25 to 35 minutes, or until crust is golden brown and filling is set.
Nutrition Facts : Calories 297.2 calories, Carbohydrate 38.6 g, Cholesterol 144.4 mg, Fat 12.5 g, Fiber 0.9 g, Protein 8.1 g, SaturatedFat 3.8 g, Sodium 194.5 mg, Sugar 28.3 g
SENSATIONALLY SMOOTH AND SIMPLE VANILLA CUSTARD PIE
At first glance it may seem as if there are a lot of steps for this vanilla custard pie but really it is very simple with "staple" ingredients. The steps are for clarification. Basically it's just heating milk and whisking it into egg mixture very slowly, then bake for about an hour... It is my most requested pie. Serve with a dollop of fresh whipped cream or some rhubarb syrup (yum!).
Provided by LilahLyn
Categories Desserts Pies Custard and Cream Pie Recipes
Time 2h20m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a double-layered cookie sheet (to protect from overbrowning the bottom) with foil.
- Heat milk in a small saucepan over medium heat until it begins to steam. Do not scorch or boil.
- Whisk 1 egg white in a bowl. Lightly brush on the inside and top of the frozen pie crust. Place crust on the prepared cookie sheet. Set aside while making custard filling.
- Whisk remaining eggs and yolk, sugar, vanilla extract, salt, 1/8 teaspoon nutmeg, and lemon zest together in a bowl until well mixed. Dribble in the steamed milk very slowly, whisking the whole time, about 2 minutes; it will be very frothy.
- Pour the frothy custard mixture into the prepared pie crust. Sprinkle top with 1/4 teaspoon nutmeg. Transfer to the oven very carefully.
- Bake in the preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake until a knife inserted near center comes out moist but mostly clean, about 45 minutes more; start checking 8 to 10 minutes before the hour is up due to variations with ovens.
- Cool on a wire rack to room temperature, about 30 minutes before transferring to a refrigerator to set.
Nutrition Facts : Calories 436.7 calories, Carbohydrate 57.9 g, Cholesterol 142.6 mg, Fat 19.2 g, Fiber 2.9 g, Protein 10 g, SaturatedFat 7.9 g, Sodium 420.3 mg, Sugar 26.9 g
BASIC VANILLA CUSTARD
My mother's recipe--eat on its own or pour over canned peaches or guavas or, my fave, bread pudding. If you are really grossed out by the possibility of flecks of egg white in your custard, you can either pass it through a fine-mesh sieve or substitute four yolks for the two whole eggs.
Provided by Miss_Amy
Categories Dessert
Time 20m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Have eggs ready in a bowl, and set aside where it will be within reach.
- Using a whisk, combine milk, sugar and cornstarch in a medium saucepan over medium heat on stovetop. Allow milk to scald (heat to the point when tiny bubbles form around edges of pan). Whisk occasionally to prevent cornstarch from clumping on bottom edges of pan.
- Remove milk mixture from heat, preferably to a burner that's turned off.
- Mix about 2 tablespoons of scalded milk mixture into eggs using whisk, then introduce eggs into milk mixture in a slow stream, whisking milk mixture constantly.
- Immediately return pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil. (If you find that you have egg white strands in custard, feel free to pass it through a fine-mesh sieve into a different bowl now.)
- Remove pan from heat and stir in vanilla.
Nutrition Facts : Calories 196.5, Fat 6.8, SaturatedFat 3.6, Cholesterol 110.1, Sodium 95.9, Carbohydrate 26.3, Sugar 16.8, Protein 7.2
CUSTARD PIE
Adopted Recipe. When I tried the recipe I used the suggestions in the reviews, and increased the nutmeg from the original 1/8 teaspoon to 1/4 teaspoon, and also added 1/4 teaspoon cinnamon, which was not called for in the original recipe. Use more if desired.
Provided by GrandmaIsCooking
Categories Pie
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs well in a large bowl, then add milk, salt, sugar, nutmeg, cinnamon and vanilla.
- Cover a baking sheet with foil and place it on center shelf of preheated 450 degree (Fahrenheit) oven.
- Place 9 inch pie plate containing the uncooked pie shell on baking sheet and pour mixture into pie shell.
- Bake at 450 degrees for 10 minutes.
- Reduce oven temperature to 350 degrees and bake for 30-35 minutes more or until knife inserted comes out clean.
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