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).
pie crust into pie plate.
Put the rhubarb in the crust and
ven to 425\u00b0F.
Crust:
Combine flour, salt and
Beat eggs, milk and vanilla.
Add flour, sugar and salt.
Mix well and pour into pie tin that is greased with 2 tablespoons butter.
Sprinkle with nutmeg.
Bake at 325\u00b0 in glass pie pan for 30 to 40 minutes (350\u00b0 for tin pan).
Pie tests done when knife inserted in center comes out clean.
Combine in blender and mix well.
Pour into well-greased pie plate (large).
Bake at 400\u00b0 for 10 minutes, then reduce heat to 325\u00b0 and bake another 30 minutes.
This pie has no crust, but is rather crusty on top.
Butter a pie plate heavily.
Mix the ingredients; pour into buttered pie plate.
Bake at 375\u00b0 until brown, about 1 hour.
Beat eggs slightly, add milk, eggs, sugar, vanilla.
Pour into pie crust.
Bake 425\u00b0 for 10 minutes then 400\u00b0 for 10 minutes.
Prepare crust recipe and chill for one hour.
While crust is chilling
Add sugar, nutmeg, flour and milk to slightly beaten eggs. Pour into a 9-inch pie pan which has been greased with butter. Bake at 350\u00b0 for 30 to 40 minutes.
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.
Preheat oven to 425 degrees Mix rhubarb, sugar, salt,tapioca and eggs in a mixing bowl.
Let mixture set for 30 minutes.
Pour into bottom pie shell and place top crust on pie. Crimp edges together and pierce top crust in several places to let steam escape.
Place on a cookie sheet and bake for 45 minutes.
Remove from oven when done and let cool on rack.
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.
9-inch pie dish to form a crust.
Bake in
Cream butter.
Add sugar, egg yolks, lemon juice, flour and salt.
Mix well.
Stir in milk.
Beat egg whites until stiff.
Fold egg whites into 1st mixture.
Pour into crust-lined pie plate. Bake at 450\u00b0 for 10 minutes, then 35 more minutes at 350\u00b0.
ottom and sides of two pie plates (not deep dish) with
Prepare pie crust in pie pan.
Brush with slightly beaten egg whites.
Combine eggs, sugar, salt and cornstarch.
Add milk and vanilla; mix well.
Pour into 2 pie crusts (placed on cookie sheets for support).
Sprinkle nutmeg on top.
Bake in oven on 400\u00b0 for 30 to 40 minutes or until knife inserted comes out clean.
Cool; serve.
Beat eggs
until
frothy.
Add sugar, salt and vanilla. Beat well.
Slowly
add\tscalded
milk.\tPour
into pie shell. Bake 25 minutes
at
400\u00b0
or until it browns.
(Colleen baked her pie at 350\u00b0.) The\tpie
sets some after you take it out of the oven.
mix sugar, flour, nutmeg, and salt.
add mixture to the beaten eggs.
beat until smooth.
add sliced rhubarb and stir.
slice top crust to make a lattice on top.
fill bottom crust with pie filling.
place butter on top.
add lattice top.
bake at 400 degrees for 50 minutes.
Grease pie plate. Beat all ingredients; pour into pie plate. Bake in 300\u00b0 oven for 50 to 55 minutes.
Turn
pie
filling
into greased baking dish.
Sprinkle with cinnamon.
In
a bowl, mix together flour, sugar, baking powder and
salt
with
a\tfork.
Stir
in egg mixture (eggs, vanilla and butter) until crumbly.
Sprinkle over pie filling. Pour
melted butter over top.
Bake at 375\u00b0 for 30 minutes or until top is brown and crisp.