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.
ightly in plastic, and chill for 1 hour, or up to
ut Pastry for Single-Crust Pie. Line a 9-inch pie plate with
For The Crust:
In a
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!
>Meanwhile, prepare Pastry for Deep-Dish Pie. On a lightly floured
Preheat oven to 425\u00b0.
Heat milk to boiling point.
Mix the sugar, spices and salt.
Mix everything together.
Pour into crust.
(Taste to see if it needs a tad more sugar.) Bake for 15 minutes.
Turn oven back to 350\u00b0 and let cook for 20 to 25 more minutes, or until set.
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.
Wash and dry outside of pumpkin (or squash).
Using a
the pumpkin into the boiling water. Let it boil for 10
carve the top off the pumpkin like you would when making
Preheat oven to 400\u00b0F.
Beat eggs, then add sugar and flour.
Add pumpkin, butter, salt and milk.
Pour into a 9-inch unbaked pie crust.
Bake for 35 to 40 minutes.
Place baked pie shell on a baking sheet.
Beat yolks and gradually add brown sugar; beat well.
Add pumpkin, flour, salt, spice and cream and mix well.
Add hot milk and keep stirring until well mixed.
Add stiffly beaten egg whites and slightly beat in; do not overbeat.
Pour in deep pie shell having liquid and whites in each pie.
Sprinkle cinnamon on top. Bake in a 425\u00b0 oven for 10 minutes, then 350\u00b0 until middle is set. Do not overbake.
ver and refrigerate the pasty for about 30 minutes or
alt. Stir in 1 canned pumpkin, eggs, corn syrup, and 1
f your pumpkin's cavity is too small for the custard filling. Pour
lace in a 9-inch pie plate; trim and smooth edges