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.
Pulse until crumbs form. Add egg yolk and process until mixture
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.
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.
s melted; cool. Blend in egg custard mix and yeast. Add enough
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.
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.
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.
b>recipes for Typsy Laird.).
How to make the Egg Custard.
Make the custard
a mixing bowl, combine custard powder, corn flour and
FOR THE CUSTARD: In a lg saucepan, bring
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.
ut Pastry for Single-Crust Pie. Line a 9-inch pie plate with
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.
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.
ell.
Pour the custard into the unbaked pie crust.
Sprinkle
Set
pie crust out to thaw while mixing custard filling. Check to
Separate eggs.
Mix all ingredients in mixing bowl, excluding egg whites.
Beat egg whites and fold into mixture.
Pour mixture into unbaked pie crust.
Bake at 400\u00b0 for 15 minutes, then at 375\u00b0 for an additional 15 minutes.
Turn oven off; let pie stay in oven for 5 minutes.
Chill and serve.
Refrigerate any leftovers.
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.