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.
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).
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.
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.
Place 1/2 pie crust into pie plate.
Put the rhubarb
irmly into a 10-inch pie tin, making sure the bottom
s soft, it is easy to scoop out the guts
ep stirring and heating your custard over medium heat for 10
dding strawberries.
Combine all custard ingredients except eggs and cook
egrees C). Place rolled-out pie crust in a 9-inch
Set
pie crust out to thaw while mixing custard filling. Check to
Preheat oven to 450\u00b0F.
Rinse cottage cheese and drain very well.
Mash cottage cheese into a mixing bowl.
Add cream, sugar, yolks of eggs, salt and butter; mix very well and add nutmeg.
Beat egg whites to stiff peaks.
Fold into cottage cheese mixture.
Line a pie plate or pudding dish with the piecrust.
Pour in the cheese custard.
Bake at 450F for ten minutes, reduce heat to 350F and bake for an additional 30 minutes.
Serve at once.
Mix together well the sugar, flour, eggs, margarine, milk, vanilla and coconut.
Pour into pie shell and bake at 350\u00b0 for 45 minutes or until crust is brown and custard is firm.
Beat everything - except the crust :-) - together in a big bowl with a wire whisk.
Pour that into the pie crust and bake at 350 until the custard is set.
eep 1-crust 9 inch pie (1 L).
Line a
Roll out pastry; line pan.
Scald milk over hot water, in top of double boiler, or on very low heat.
Beat eggs slightly.
Add sugar, salt, nutmeg and vanilla.
Add scalded milk slowly to egg mixture, stirring.
Pour custard into pastry-lined pan.
Bake at 425\u00b0 for ten minutes.
Reduce heat to 325\u00b0 and bake 25 minutes.
Chill 9-inch pie shell while making filling.
Blend eggs, sugar, salt, vanilla and almond extract.
Gradually stir in scalded milk. Pour into chilled unbaked pie shell.
Sprinkle with nutmeg.
Bake in hot oven (400\u00b0) for 25 to 30 minutes.
Pie is done when knife inserted comes out clean.
Remove from oven.
Cool 15 to 30 minutes.
Chill in refrigerator.
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.