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.
Mix all ingredients together.
Bake in pie crust at 300\u00b0 for 45 minutes to 1 hour or until pie doesn't shake in middle.
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.
Preheat oven to 425\u00b0.
Combine sweetened condensed milk and boiling water.
Add eggs and vanilla.
Pour into pie crust and sprinkle with nutmeg and cinnamon.
(I use nutmeg only.)
Bake 10 minutes.
Reduce heat to 300\u00b0 and bake an additional 25 minutes or until knife comes out clean.
Beat eggs; add sugar and other seasonings. Pour into pie shell. Bake at 375\u00b0 for 45 minutes or until firm when knife inserted in center comes out clean.
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.
Place 1/2 pie crust into pie plate.
Put the rhubarb
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
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.
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.
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.
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.
eep-dish pie plate.
Beat butter, sugar, and egg in a
Grease and flour (real thick) 9-inch deep pie pan.
Beat eggs, add
to
flour
and sugar.
Gradually add evaporated milk and vanilla.
Pour
into
pie pan and top with nutmeg.
Bake 40 minutes or until knife comes out clean at 350\u00b0.
Bake pie shell at 400 degrees F (205 degrees C) for 5 minutes. Set aside.
Combine melted butter or margarine, sugar, flour, milk, vanilla, and nutmeg. Add beaten eggs, and blend well. Pour filling into partially baked pie shell.
Bake at 325 degrees F (165 degrees C) for 45 to 55 minutes, or until an inserted knife comes out clean. Do not overcook.
Put ingredients into blender and blend for 3 minutes.
Let stand for 5 minutes.
Pour into greased 9-inch pie pan.
Bake at 350\u00b0 until brown, approximately 40 minutes.