eep-dish pie plate.
Beat butter, sugar, and egg in a
Prepare egg custard mix as directed on package for pie, reducing milk to 2 1/2 cups.
Pour into pie shell.
Chill until set, at least 3 hours.
Meanwhile, combine the sugars, pecan pieces, butter and light corn syrup in saucepan.
Cook and stir over low heat until mixture comes to a full boil.
Add the water. Continue boiling 1 1/2 minutes.
Add vanilla.
Cool, spoon sauce over individual servings of pie.
ogether with the egg (use only the whole egg).
If too
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.
In a large bowl, place the egg mix.
Add water slowly, stirring constantly to avoid lumps.
Beat well until slightly fluffy.
Stir cinnamon and nutmeg into the eggs.
In another bowl, mix together the sugar and flour.
Stir into eggs.
Stir in evaporated milk, margarine and vanilla flavoring.
s melted; cool. Blend in egg custard mix and yeast. Add enough
In a large bowl, combine egg custard mix, milk and eggs. Blend at low speed until smooth.
Add cake mix and nutmeg.
Blend and beat per package directions.
Pour into greased and floured 10-inch tube or Bundt pan.
Bake at 350\u00b0 for 40 to 45 minutes. Cool in pan 15 minutes before removing.
Mix all ingredients except the pie shell in a blender.
Pour mixture into pie shell and bake in a 350\u00b0 oven until custard thickens (approximately 30 minutes).
You may use egg substitute if you are watching your cholesterol.
If you do not have a pie shell, this recipe is good baked in a pie plate.
This recipe is from Billy's mother, Margaret Majors.
nto the beaten egg yolks, then add the egg yolk mixture to
Prepare peaches according to package directions.
Mash and sweeten to taste.
Pour into unbaked pie shell.
Make an egg custard (using about 1/2 recipe for an egg custard) and pour over the peaches.
Bake until pie is set or done in a 350\u00b0 oven. Spread with
a layer of good jelly.
Add meringue on top of jelly and brown.
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.
a mixing bowl, combine custard powder, corn flour and
Set
pie crust out to thaw while mixing custard filling. Check to
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.
Combine the milk, egg yolks, sugar, salt and cornstarch and cook over low heat. Bring to a boil. Add the cream cheese and stir until the cheese is melted. Remove the mixture from the heat and add nuts, vanilla and butter. Stir until well mixed. Cool for 20 to 30 minutes. Place a sheet of plastic wrap on top of the cooling pot to help avoid a crust from forming on the custard. Place the sliced bananas on the bottom of the pie crust and top with the cooled custard. Sprinkle with coconut and refrigerate.
Mix sugar, eggs, vanilla and flavoring.
Bring milk to boil, then remove from heat. Combine milk with sugar/egg mixture. Pour this into baked pie shell. Sprinkle nutmeg on top. Bake at 350\u00b0 for 30 minutes or until firm.
In top of double boiler, stir together the syrup, egg yolks, milk and flour.
Cook over hot water until thick and smooth, stirring frequently.
Remove from heat.
Beat in butter.
Cool. Preheat oven to 350\u00b0.
Beat egg whites until stiff for meringue. Gradually add sugar.
Pour custard mixture in pie shell.
Cover with the meringue.
Bake until meringue is lightly browned, approximately 12 minutes.
Combine pie filling, milk and egg in saucepan.
Cook and stir over medium heat until mixture comes to a full boil.
Remove from heat; stir in butter and 1/4 cup of the coconut.
Cool 5 minutes, stirring twice.
Pour into baked pie shell. Chill about 4 hours. Spread whipped topping over pie and sprinkle with remaining coconut.
br>Proceed by whisking your egg yolks in one at a
The egg custard
recipe
was
told to me by a Great Aunt before she died.
This
is
not
a standard recipe and may take some \"trial
and
error\" to perfect this one.
The instructions are written as she told them to me.
She used this basic recipe for chocolate,
coconut
and
other
flavors
as
well.
But my family enjoys it just as a vanilla cream egg custard.