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
sugar
and
flour\ttogether;
add\tsalt.
Beat egg yolks together,
pour into pan with sugar and flour.
Pour in milk, vanilla, butter;
mix chocolate with a little amount of warm water
and dissolve well; add to mixture.
Cook over low heat until
mixture is thick like a pudding.
Use same recipe for coconut
pie.
Use coconut instead of chocolate.
Use egg whites for topping.
inch pie dish.
In a saucepan, cook coconut milk over
Make pastry for 1 crust pie.
Line 9-inch pie pan.
Build up high and fluted edge.
Beat eggs slightly, then beat in remaining ingredients.
Pour into pie crust.
Bake just until knife inserted 1 inch from side of filling comes out clean at 425\u00b0 (25 to 30 minutes).
Too long baking makes custard watery.
Combine the sugar, cocoa, flour, and salt in a heavy saucepan. Mix well, using the back of a spoon to break up any small lumps of flour or cocoa. Add the yolks and gradually stir in the milk until the mixture is smooth. Place over medium to medium high heat and cook, stirring constantly, for about 5 minutes or until the mixture thickens. Remove from heat and stir in vanilla and butter. Pour into baked pie crust and top with meringue. Bake according to meringue recipe used for coconut cream pie.
Put all ingredients in a blender and blend for 1 minute.
Pour into a greased 9-inch pie plate.
No crust!
Sprinkle nutmeg on top.
For plain custard pie, omit coconut.
Mix all ingredients and beat well before adding coconut.
Pie forms its own crust as it bakes.
Pour in greased pie pan.
Bake at 350\u00b0 for 40 minutes.
Mix all ingredients well.
Pour into pastry lined 9-inch pie plate.
Place into preheated hot oven, 450\u00b0, for 20 minutes. Reduce oven heat to 350\u00b0.
Bake for 30 to 35 minutes until a silver knife placed in the center comes out clean, as one does for a pumpkin or custard pie.
Good eating and enjoy!
In a bowl combine milk, sugar, eggs, vanilla, salt, nutmeg and flour.
Beat well to blend.
Sprinkle coconut into pie plate sprayed with Pam.
Pour egg mixture over coconut.
Bake at 425\u00b0 for 20 to 25 minutes or until a knife inserted in center comes out clean.
Make pastry for one-crust pie.
Build up high fluted edge. Beat the remaining ingredients together.
Pour into pastry lined pie pan.
Bake just until a silver knife inserted into side comes out clean.
The center may still look soft, but will set later. Too long baking makes custard watery.
Bake at 450\u00b0 for 15 minutes, then at 350\u00b0 to finish.
Bake for 25 to 30 minutes.
Can be baked at 425\u00b0 for same time.
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.
Make pastry for one crust pie.
Mix all ingredients, except milk, in a bowl and whisk.
Slowly pour in scalded milk and mix. Pour into pie shell and bake at 425 for 25-30 minutes.
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.
>For the toasted coconut: Preheat oven to 325 degrees F. Spread the coconut
ineapple. Smooth top.
Bake for 35-40 mins or until
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat together butter or margarine, sugar, and eggs with an electric mixer on low speed. Blend in flour. Mix in 1/2 cup of milk at a time. Add 1 cup coconut and vanilla, and mix well.
Pour filling into unbaked pie shell. Sprinkle top with additional coconut before baking, just enough to lightly cover the top. Bake for 40 to 50 minutes, or until set.
Preheat oven to 350\u00b0F.
Grease 9-inch pie plate; set aside.
Place all ingredients except coconut in blender container; cover. Blend on low speed 3 minutes.
Pour into pie plate; sprinkle with coconut.
Bake in lower third of oven 45 minutes or until center of pie is set and top is golden brown.
Cool completely on wire rack.
Store in refrigerator.
To make Custard: In heavy saucepan, whisk together
Put all ingredients into blender and blend well 1 to 3 minutes.
Pour into an ungreased pie pan and bake at 350\u00b0 for 45 minutes.
Line pie plate with pastry.
Build up edges. Brush bottom with melted shortening and dust with a little flour to prevent custard from soaking in. Scald and cool milk.
Mix together sugar, flour and salt.
Add beaten eggs.
Next, add milk and flavoring. Stir in 3/4 cup coconut.
Turn into pie plate and bake at 450\u00b0 for 15 minutes until pastry begins to brown. Sprinkle over top of custard the remaining 1/4 cup coconut. Reduce heat to 325\u00b0 and return to oven and bake until custard is set, 30 minutes.