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
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
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.
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
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.
Heat oven to 350\u00b0F Place piecrust into a 9\" pie plate and crimp edges decoratively. Chill 5 minutes.
Meanwhile, in large bowl, combine the sugar and flour. Using a whisk, stir in the 4 eggs, one at a time. Stir in the buttermilk, melted butter and orange zest until blended.
Place pie plate with prepared piecrust on baking sheet; fill piecrust with buttermilk mixture. Bake 30 minutes, or until center is set. Let cook completely. Garnish with sliced strawberries, if desired.
Preheat oven to 350 degrees.
Place berries into the pie shell.
Beat the 2 eggs together, then add the sour cream, 1 cup of sugar, 1/3 cup of flour. Pour over the berries.
Combine the butter, 1/2 cup of sugar, and the 1/2 cup of flour to make a crumble topping. Sprinkle crumble onto the top of the pie.
Bake for 50-55 minutes.
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.
Preheat oven to 425; prepare pie shell: Prick the bottom of
Beat eggs and sugar together until creamy, then add flour, vanilla, salt, milk and heavy cream.
Pour in unbaked pie shell. Sprinkle with nutmeg and bake in oven at 425\u00b0 for 15 minutes, then at 325\u00b0 for 40 minutes.