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.
Heat oven to 350 degrees F. Bake pie shell 10 minutes. Remove and cool. (Do not turn off oven.)
Beat eggs in medium bowl. Add half-and-half, vanilla extract, salt, nutmeg and coconut curd. Mix well. Stir in flaked coconut. Pour into pie shell; return to oven 30 minutes or until knife inserted near center comes out clean. Chill several hours. Serve topped with sweetened whipped cream and toasted coconut if desired.
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.
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.
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.
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.
Combine all ingredients except coconut in a blender and blend at high speed for 15 seconds.
Pour into greased 10\" pie plate.
Sprinkle coconut on top (optional).
Bake at 350\u00b0 for 45 minutes or until knife inserted in center comes out clean.
Cool completely before cutting.
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.
a mixing bowl, combine custard powder, corn flour and
Set
pie crust out to thaw while mixing custard filling. Check to
Beat eggs slightly and add sugar and salt.
Add milk and vanilla.
Strain custard.
Add coconut to custard mixture, pour into unbaked pie shell and sprinkle with nutmeg.
Bake in hot oven at 425\u00b0 for 25 to 35 minutes or until knife comes out clean.
Beat eggs.
Add sugar, butter, flour, milk and vanilla.
For egg custard, pour into pie shell and bake 45 minutes at 350\u00b0.
For coconut, follow steps and just add coconut to ingredients.
Cream sugar, margarine, flour and vanilla.
Beat eggs well and add to creamed mixture.
Mix well.
Add milk and egg color.
Mix well.
Pour into crust and bake at 350\u00b0 for 15 minutes.
Lower temperature to 325\u00b0 and bake approximately 30 minutes or until done.
Heat milk to boiling point.
Beat in eggs and mix well.
Add all other ingredients.
Brush pie crust with egg whites.
Pour custard into pie shell.
Bake approximately 15 minutes at 350\u00b0. Test by inserting a knife into the custard.
If the knife comes out clean, the pie is done.
Pre-heat oven to 375 degrees.
Prepare basic pie crust and line a pie plate.
Set aside.
In a large glass bowl melt the butter in the microwave.
Mix together the eggs, buttermilk, sugar, vanilla and coconut.
Whisk egg mixture into the melted butter.
Pour into the unbaked pie crust.
Bake for 10 minutes at 375 degrees, reduce heat to 300 degrees and continue to bake for 35 minutes or until the middle is set.
Combine beaten egg yolks with sugar.
Beat until it is lemon colored.
Stir in scalded milk slowly.
Add salt, vanilla and coconut flavoring.
Bake 15 minutes at 400\u00b0.
Reduce to 350\u00b0 and bake until firm.
Blend sugar and butter until smooth; mix in eggs, one at a time.
Add remaining ingredients, mixing well.
Pour into a pie shell.
Dot top with nutmeat.
Bake at 400\u00b0 for 15 minutes, then reduce heat to 250\u00b0 and bake until filling in center is shaky.
If center is solid, it is overcooked.
If pie browns too soon, cover with foil.
Mix sugar, flour and melted butter.
Add beaten eggs, milk, vanilla and coconut.
Pour into a 10-inch pie plate that has been greased with butter and dusted with flour.
Bake at 350\u00b0 for 30 to 35 minutes.
Mix all ingredients and blend well.
Pour into a 9 1/2-inch ungreased pie plate.
Bake at 350\u00b0 for 30 minutes.
You may omit coconut and have an egg custard pie if you prefer.