Beat eggs slightly.
Add sugar, salt and vanilla.
Add milk while stirring constantly.
Sprinkle nutmeg over pie after filling crusts.
Bake at 400\u00b0 for 30 minutes.
Do not overbake.
You may add 3/4 to 1 cup coconut to recipe for Coconut Custard Pie.
Pie is done when jiggled and center appears firm, but soft.
NOTE: Removing hot baked custard from a hot water bath
ottom and sides of two pie plates (not deep dish) with
Mix the powdered sugar and peanut butter (I prefer Jif) until it resembles \"Bisquick\".
Spread almost 3/4 of the mixture on the baked, cooled pie shell crust.
Combine eggs, sugar, vanilla, salt and 1/4 teaspoon nutmeg; beat until blended.
Gradually stir in milk; mix well.
Pour into baked, cooled pie shell.
Sprinkle with additional nutmeg if desired.
Bake at 400\u00b0 for 15 minutes; reduce heat to 325\u00b0 and bake an additional 35 minutes or until a knife inserted in center comes out clean.
Cool to room temperature before serving.
Store in refrigerator.
Beat eggs
until
frothy.
Add sugar, salt and vanilla. Beat well.
Slowly
add\tscalded
milk.\tPour
into pie shell. Bake 25 minutes
at
400\u00b0
or until it browns.
(Colleen baked her pie at 350\u00b0.) The\tpie
sets some after you take it out of the oven.
Beat all ingredients together. Bake in unbaked pie shell like a custard pie until knife comes out clean (450\u00b0 for 10 minutes; reduce heat to 300\u00b0 and bake 50 minutes or until done).
Scald rhubarb in boiling water to cover.
Keep tightly covered and allow to stand several minutes before draining. Prepare mixture of eggs, flour, sugar and lemon juice.
Add drained rhubarb to this mixture, stirring gently to mix well. Pour into unbaked pie shell and bake as for any custard pie.
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Beat cream cheese until fluffy; add sweetened condensed milk gradually until well blended.
Beat in yogurt, lime peel and food coloring until smooth.
In a separate bowl, whip the cream with sugar until small peaks form.
Gently fold 3/4 of the whipped cream into the cream cheese mixture.
Line the baked, cooled pie crust with 2 tablespoons almonds.
Spoon filling on top.
Chill at least 3 hours; garnish with remaining whipped cream, lime slices and 1 tablespoon toasted almonds if desired.
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
dding strawberries.
Combine all custard ingredients except eggs and cook
Mix peanut butter and sugar until crumbly.
Reserve 1/4 cup to sprinkle on top of pie.
Sprinkle remaining peanut butter mixture into baked pie shell.
Prepare the custard filling with milk according to package directions.
Pour into pie shell.
Chill until set.
Beat cream until stiff.
Spread on top of pie. Sprinkle with reserved peanut butter mixture.
Serve chilled.
eep 1-crust 9 inch pie (1 L).
Line a
eheat oven to 425; prepare pie shell: Prick the bottom of
br>Pour into the cooled baked pastry shell.
Beat egg
Place baked pie shell on a baking sheet.
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.
our remaining mixture into the baked pastry shell.
Bake, uncovered
Place 1/2 pie crust into pie plate.
Put the rhubarb