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Peach Custard Pie Ii

Preheat oven to 425 degrees F (220 degrees C).
In a large mixing bowl, beat eggs and sugar together. Stir in milk and vanilla.
Arrange peach slices in bottom of pastry-lined pie pan. Pour custard mixture over peaches.
Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 45 minutes, until custard is set and toothpick inserted in center comes out clean.

Peach Custard Pie

en to 425; prepare pie shell: Prick the bottom

Peach Custard Pie

Place prepared unbaked pie shell in the freezer for

Peach Custard Pie

Place
peaches,
round\tside
up, in pie shell. Mix the sugar, butter
and eggs.\tPour this mixture over the peaches. Sprinkle with
cinnamon
and
nuts.\tBake 15 minutes in a hot oven of 425\u00b0. Reduce the heat to 325\u00b0 and continue baking for another 45 minutes until the custard is done.

Peach Custard Pie Iii

Preheat oven to 425 degrees F (220 degrees C).
In a small bowl, mix together 3 tablespoons flour and brown sugar. Sprinkle mixture into bottom of pastry-lined pie pan. Arrange peach halves, cut side up, on top of mixture.
In a medium bowl, whisk together evaporated milk and egg. Pour mixture over peaches.
In a medium bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over top of peaches.
Bake in preheated oven for 30 minutes, until a knife inserted 1 inch from edge comes out clean.

Dried Peach Custard Pie

Mash and sweeten peaches with 3/4 cup sugar.
Spread peaches into unbaked pie shell.
Beat milk, eggs and remaining sugar; pour over peaches.
Dot with butter.
Bake at 350\u00b0 until custard is set and lightly browned.

Peach Custard Pie

Place halves of fresh peaches on 9-inch unbaked pie shell, cut side up.
Beat egg slightly; add sugar and flour.
If you like cinnamon or nutmeg, add a sprinkle.
Pour peaches.
Bake at 375\u00b0 until custard is set.

Egg Custard 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.

Peach Custard Pie

Peel and slice peaches and place in crust.
Mix sugar and flour.
Add beaten eggs, melted margarine and flavoring.
Pour over peaches.
Bake at 350\u00b0 until custard is thick and crust is brown.

Peach Custard Pie

Place peach halves, center up, in pastry shell.
Mix remaining ingredients and pour over peaches.
Sprinkle with nutmeg before baking.
Bake for 1 hour at 350\u00b0 for until set and crust brown. Serve warm; top with Cool Whip, if desired.

South African Melktert Or Milk Tart (Custard Pie)

ottom and sides of two pie plates (not deep dish) with

Mother'S Favorite Peach Custard Pie

Slice peaches into unbaked pie shell.
Melt butter; set aside to cool.
Mix sugar and flour.
Add all other ingredients, including melted butter, and pour over peaches.
Bake in 350\u00b0 oven until done, about 50 to 60 minutes.
This pie is best served warm. Makes 5 to 6 generous portions.

Piggie Peach Custard Pie

Slice the peaches on the bottom of an unbaked pie shell.
Mix well the sugar, eggs, flour and butter and pour slowly over peaches.
Bake 15 minutes at 425\u00b0 or bake 45 minutes at 325\u00b0.

Peach Custard Pie

Cream together sugar, butter and flour.
Add egg and peaches. Peaches may be fresh or canned.
Bake in unbaked pie crust at 425\u00b0 for 45 minutes.

Dried Peach Custard Pie

Cook peaches as directed on package; drain and mash.
Stir in 1/4 cup sugar.
Cool; spread in pie shell and set aside.
Combine 1 cup sugar, flour and butter; mix well.
Beat in egg yolks, milk, 1 teaspoon vanilla and salt.
Pour over peaches.
Bake at 450\u00b0 for 10 minutes; reduce heat to 325\u00b0 and bake 25 minutes or until knife inserted in center comes out clean.

Deep Dish Peach Custard Pie

00b0F.
ARRANGE peaches in pie shell. Combine sweetened condensed milk

Southern Peach Custard Pie

Crush the fresh peaches and measure.
Combine with the sugar. In a saucepan combine the milk and cornstarch and bring to boil. Cook for 2 minutes and pour slowly over peaches, beating hard to blend.
Add egg yolks and cinnamon.
Beat again and pour into unbaked pie shell.
Bake at 350\u00b0 until filling is firm.
A meringue may be added if desired.

Peach Custard Pie

Cover bottom of crust with ripe sliced peaches. Combine other ingredients and pour over peaches. Pat rim of pie crust with milk. Bake at 400\u00b0 until crust is brown (about 19 minutes).
Reduce heat to 300\u00b0. Bake until done, about 20 minutes.

Peach Custard Pie

Mix sugar and flour; add eggs and beat.
Add butter and heat over low heat to melt.
Place peaches in pie crust.
Pour the filling over and bake at 325\u00b0 for 40 minutes until golden brown.

Peach Custard Pie With Agave Nectar

Beat the eggs.
Add the agave nectar and milk and beat well.
Add the peaches and stir.
Pour into the pie crust and bake at 425 degrees for 10 minutes.
Turn oven down to 250 degrees and bake for another 45-55 minutes or until it tests clean.

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