ottom and sides of two pie plates (not deep dish) with
Combine all ingredients (eggs, sugar, salt, milk and vanilla) in blender.
Mix on low speed.
Pour in pie shell.
Sprinkle with nutmeg.
Place on \"pie saver\" in oven.
Bake in 450\u00b0 oven for 30 to 40 minutes or until knife inserted comes out clean.
Thoroughly mix eggs, sugar, salt and vanilla.
Slowly stir in hot milk and pour immediately into unbaked pie shell.
To avoid spills, fill at oven.
Sprinkle top with nutmeg or pumpkin pie spice.
Bake about 20 minutes, or until silver knife inserted 1 inch from side of filling comes out clean.
The center may still be a bit soft, but will set later.
Preheat oven to 425\u00b0.
In medium bowl, combine condensed milk, water, salt and vanilla.
Add eggs; mix well.
Pour into pie shell. Sprinkle with nutmeg.
Bake 10 minutes; reduce heat to 300\u00b0 and bake 20 to 25 minutes longer or until knife inserted near center comes out clean.
Cool coconut.
Add 1 cup coconut to filling.
*Sprinkle on top of pie before putting in oven.
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.
Place 1/2 pie crust into pie plate.
Put the rhubarb
eep 1-crust 9 inch pie (1 L).
Line a
ep stirring and heating your custard over medium heat for 10
00b0F Spray 9-inch glass pie plate with cooking spray.
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.
dding strawberries.
Combine all custard ingredients except eggs and cook
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
10 inch, deep dish pie pan.
Bake in preheated