ottom and sides of two pie plates (not deep dish) with
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).
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.
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.
eep 1-crust 9 inch pie (1 L).
Line a
Place 1/2 pie crust into pie plate.
Put the rhubarb
heesecloth. Strain the custard through the cheesecloth into the pie crust. Sprinkle
Prepare pie shell and chill thoroughly, at
inutes or more.
Prepare pie crust of your choice.
dding strawberries.
Combine all custard ingredients except eggs and cook
ightly spray a 9\" pie plate with cooking spray.
nto a 9-inch deepdish pie plate coated with cooking spray
ough to a 9-inch pie pan, letting it fall into
Beat eggs slightly and add sugar and salt. Add milk and vanilla.
Strain custard; discard solids. Add coconut, and pour into unbaked pieshell (9-10 inches) and sprinkle with nutmeg.
Bake at 450 for 10 minutes, then 350 for 20 minutes.
Slice peaches into unbaked pie shell.
Melt butter; set aside to cool.
Mix sugar and flour.
Add all other ingredients, including melted butter, and pour over peaches.
Bake in 350\u00b0 oven until done, about 50 to 60 minutes.
This pie is best served warm. Makes 5 to 6 generous portions.
Make a regular custard. Put the berries in crust to cover the bottom, at least a cup. Some berries take more sugar than others, just guess. Sprinkle 1/4 cup more sugar over them. Pour the custard over the berries. If you are using a juicy berry like blackberry, either stir a teaspoon of flour into the sugar or use a little less milk in the custard. Don't bake custard in as hot an oven as other pie.
side.
To Make Buttermilk Custard: In a large mixing bowl
9 inch oven-proof pie dish by spraying with some
he bottom of the prebaked pie crust.
Thoroughly whisk together
Prepare pie shell and chill thoroughly, at least 30 minutes in the fridge.
Preheat oven to 400 degrees.
Scald milk in double-boiler or in microwave.
In separate bowl, whisk eggs a little, then add sugar and salt and stir.
Add scalded milk, stirring constantly. Stir in vanilla and nutmeg and pour into chilled pie shell.
Bake 25-30 minutes or until all but about an inch in the center is set. Be careful not to overcook.
Cool completely before cutting.
NOTE: This recipe works best made by hand, not with a mixer.