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.
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.
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.
a mixing bowl, combine custard powder, corn flour and
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.
eep-dish pie plate.
Beat butter, sugar, and egg in a
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.
Preheat oven to 400 degrees F (205 degrees C).
Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add few drops yellow food coloring.
Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack.
Preheat oven to 400\u00b0. Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in milk and food color, brush pie crust with egg white to keep it from getting soggy. Pour custard into pie crust. Sprinkle with nutmeg. Bake until golden brown.
heesecloth. Strain the custard through the cheesecloth into the pie crust. Sprinkle
ell.
Pour the custard into the unbaked pie crust.
Sprinkle
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).
Preheat oven to 425 degrees F (220 degrees C).
In a medium mixing bowl whisk together eggs and sugar. Pour milk into a small saucepan and place over low heat until warm. Pour milk over egg mixture slowly, whisking constantly. Stir in nutmeg, if desired, then pour into pie shell.
Bake for 10 minutes at 425 degrees F (220 degrees C) for 10 minutes. Reduce heat to 350 degrees F (175 degrees C). Cook 20 minutes longer, or until custard is just set. Chill before serving.
Melt margarine or butter.
Beat eggs, sugar, flour and margarine or butter together to make custard.
I usually beat this mixture for about three minutes using an electric hand mixer.
Peel and slice enough peaches to fill a 10\" pie shell three quarters full.
Pour custard over peaches.
Top with pastry, seal and cut a vent 0n top crust for steam.
Bake at 400* for fifteen minutes, then bake at 350* for forty five minues.
Preheat oven to 400 degrees F.
Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add a few drops yellow food coloring.
Brush inside bottom and sides of pie crust with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
Bake for 40 to 50 minutes or until a knife inserted near center comes out clean. (Please adjust according to your oven) Cool on rack.
Set
pie crust out to thaw while mixing custard filling. Check to
With mixer, mix canned milk, sugar, flour, egg yolks and vanilla together until blended well.
Pour mixture into uncooked pie shell.
Cook in oven for approximately 1 hour at 325\u00b0.
Use egg whites to make topping.
Mix 3 egg whites with 1/4 cup sugar on high until firm.
Put on pie; let brown in oven.
Mix all ingredients together and pour into pie shell.
Bake at 350\u00b0 until custard is set.
Mix 1 cup sugar, egg yolks, flour, milk, butter and vanilla. Pour into unbaked pie shell and bake at 450\u00b0 for 10 minutes. Reduce heat to 325\u00b0 and bake for about 25 minutes or until a knife inserted in the center comes out clean.
Remove from oven and top with meringue.