BLENDER EGG CUSTARD
Egg custard is an old Southern recipe. I think this one is foolproof and also quick and easy--just blend, pour into a pie plate and bake. I always have these staples on hand, so I can make this delicious custard at a moment's notice.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. In a blender, combine all of the ingredients. Cover and process until well blended. Pour into a greased 9-in. pie plate. Bake until a knife inserted in the center comes out clean, 55-65 minutes. Serve warm or chilled. Refrigerate leftovers.
Nutrition Facts :
BLENDER EGG CUSTARD PIE
Although I don't like this quite as much as custard pie made the traditional way, it's hard to beat the ease of this one. It's great when you want a comfort-food dessert without all the hassle.
Provided by JeriBinNC
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Combine milk, sugar, flour, eggs, butter, and vanilla in blender container; blend at medium speed for about 30 seconds.
- Pour into greased and floured 10-inch pie plate.
- Sprinkle with nutmeg.
- Bake for 45 minutes or until firm.
- It will form its own crust as it bakes.
Nutrition Facts : Calories 235.7, Fat 9.7, SaturatedFat 5.4, Cholesterol 104.1, Sodium 125.2, Carbohydrate 32, Fiber 0.1, Sugar 25.2, Protein 5.8
EGG CUSTARD PIE III
I'm 78, and this was my grandmother's pie. Good served warmed up with whipped cream and a dash of nutmeg on top, or great served cold.
Provided by Pat
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Bake pie shell at 400 degrees F (205 degrees C) for 5 minutes. Set aside.
- Combine melted butter or margarine, sugar, flour, milk, vanilla, and nutmeg. Add beaten eggs, and blend well. Pour filling into partially baked pie shell.
- Bake at 325 degrees F (165 degrees C) for 45 to 55 minutes, or until an inserted knife comes out clean. Do not overcook.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 38.5 g, Cholesterol 87.4 mg, Fat 15.8 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 6.5 g, Sodium 196.6 mg, Sugar 26.7 g
SO SIMPLE CRUSTLESS CUSTARD PIE
This has to be the simplest recipe ever with very little cleanup. Measure out all the ingredients, toss into a blender and bake in a pie dish! Because of the flour, the pie makes it's own crust.
Provided by Vicki Pollitt
Categories Pies
Time 1h
Number Of Ingredients 7
Steps:
- 1. Just throw all ingredients into your blender and mix on high for about a minute.
- 2. Pour into a buttered pie plate, 9 inches. Sprinkle with nutmeg and bake at 350 degrees for approx 45 minutes, until set and lightly browned.
BLENDER CUSTARD PIE
If you've never tried this simple, delicious custard, you must do so. Makes it's own crust! From P. Kinee, who has been making it for 40+ years.
Provided by SmHerndon
Categories Dessert
Time 55m
Yield 1 casserole dish
Number Of Ingredients 8
Steps:
- Place all ingredients except cinnamon in a blender in order given. Process until thoroughly blended; it will be slightly foamy. Pour into a buttered casserole dish. Sprinkle top with cinnamon.
- Bake at 375* for 45 minutes to 1 hour. This makes it's own crust. The top will be brown and puff up as it cooks but will settle down as it cools.
CUSTARD PIE
Bring back memories of Grandma's kitchen with this traditional custard pie in a homemade pastry crust.
Categories Dessert
Time 3h
Yield 8
Number Of Ingredients 10
Steps:
- In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 425°F. Roll pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths and place in pie plate; unfold pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with edge of plate; flute.
- Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes; carefully remove foil. Bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.
- Reduce oven temperature to 400°F. In medium bowl, beat eggs slightly with wire whisk. Add sugar, 1/4 teaspoon salt, the nutmeg and vanilla; mix well. Gradually blend in hot milk. Pour filling into hot crust (to prevent spilling the filling, place pie plate on oven rack before pouring filling into crust).
- Cover edge of pie crust with pie crust shield ring or 2- to 3-inch strip of foil to prevent excessive browning; remove shield or foil during last 15 minutes of baking. Bake 25 to 30 minutes or until knife inserted halfway between center and edge comes out clean. Cool on cooling rack 1 hour. Serve slightly warm or cold. Store loosely covered in refrigerator.
Nutrition Facts : Calories 280, Carbohydrate 31 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 19 g, TransFat 2 g
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