old fASHION CUSTARD PIE
#11
I can not stand custard pie, UGH. My grandmother served it at Thanksgiving and Christmas and no one would eat it because she used mothballs to keep bugs out of her kitchen cabinets, the custard tasted like mothballs. I can not get past that.
#12
Senior Member
Join Date: Nov 2011
Posts: 579
Easy Egg Custard
1 deep dish pie shell--or make your own ( may use 2 of the shallow dish pie shells)
6 eggs
1 cup sugar
1 can evaporated milk
1Tbsp vanilla flavoring
nutmeg
whip eggs, turn mixer on and add one at a time while whipping them; add milk, sugar, vanilla flavoring; pour into pie shell; sprinkle nutmeg on top; bake at 350 degrees until barely shakes; remove; allow to thoroughly cool to allow smooth cutting.
Sometimes I use my blender instead of the mixer-whatever is convenient
enjoy
1 deep dish pie shell--or make your own ( may use 2 of the shallow dish pie shells)
6 eggs
1 cup sugar
1 can evaporated milk
1Tbsp vanilla flavoring
nutmeg
whip eggs, turn mixer on and add one at a time while whipping them; add milk, sugar, vanilla flavoring; pour into pie shell; sprinkle nutmeg on top; bake at 350 degrees until barely shakes; remove; allow to thoroughly cool to allow smooth cutting.
Sometimes I use my blender instead of the mixer-whatever is convenient
enjoy
#14
Member
Join Date: Feb 2011
Location: RTP, NC
Posts: 79
This is the recipe I remember from my Southern Granny. Sometimes, she'd add a little bourbon to hers, especially around holidays.
Easy Egg Custard
1 deep dish pie shell--or make your own ( may use 2 of the shallow dish pie shells)
6 eggs
1 cup sugar
1 can evaporated milk
1Tbsp vanilla flavoring
nutmeg
whip eggs, turn mixer on and add one at a time while whipping them; add milk, sugar, vanilla flavoring; pour into pie shell; sprinkle nutmeg on top; bake at 350 degrees until barely shakes; remove; allow to thoroughly cool to allow smooth cutting.
Sometimes I use my blender instead of the mixer-whatever is convenient
enjoy
1 deep dish pie shell--or make your own ( may use 2 of the shallow dish pie shells)
6 eggs
1 cup sugar
1 can evaporated milk
1Tbsp vanilla flavoring
nutmeg
whip eggs, turn mixer on and add one at a time while whipping them; add milk, sugar, vanilla flavoring; pour into pie shell; sprinkle nutmeg on top; bake at 350 degrees until barely shakes; remove; allow to thoroughly cool to allow smooth cutting.
Sometimes I use my blender instead of the mixer-whatever is convenient
enjoy
#19
Senior Member
Join Date: Nov 2011
Posts: 579
Raisin Custard Pie
1/2 cup sugar
3 tablespoons cornstarch
2 cups milk
3 egg yolks
1/2 cup raisins
2 teaspoons lemon juice
1 pastry shell (9 inches), baked
Directions
In a large saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in raisins and lemon juice. Pour hot filling into crust.
1/2 cup sugar
3 tablespoons cornstarch
2 cups milk
3 egg yolks
1/2 cup raisins
2 teaspoons lemon juice
1 pastry shell (9 inches), baked
Directions
In a large saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in raisins and lemon juice. Pour hot filling into crust.
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05-17-2009 09:50 AM