Easy Peasy Custard Pie Recipes

CLASSIC CUSTARD PIE RECIPE

Steps:

• Beat eggs in a large mixing bowl with vanilla, sugar and salt then stir in milk.
• Pour mixture through a strainer into an unbaked pie crust and sprinkle with your choice of spice.
• Bake at 425 degrees for 10 minutes then lower the heat to 325 degrees and continue to bake for 50-55 minutes. The edges will be set but the center will still be wiggly. Do not allow filling to bubble.
• Chill 4 hours or overnight.

ELVA'S CUSTARD PIE

Steps:

• Preheat oven to 475 degrees F (245 degrees C.)
• In a large bowl, beat eggs and sugar. Beat in vanilla, salt and nutmeg. Stir in milk. Pour into crust.
• Bake in the preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 25 to 35 minutes, or until crust is golden brown and filling is set.

MOM'S CUSTARD PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°. Separate 1 egg; set the white aside in a large bowl and let stand for 15 minutes. In a small bowl, beat the yolk and remaining eggs just until combined. Blend in the sugar, salt and vanilla. Stir in milk. Beat reserved egg white until stiff peaks form; fold into egg mixture. , Carefully pour into crust. Cover edge of pie with foil. Bake for 25 minutes. Remove foil; bake until a knife inserted in the center comes out clean, 15-20 minutes longer. Cool on a wire rack. Sprinkle with nutmeg. Store in the refrigerator.

IMPOSSIBLY EASY PEAR-CUSTARD PIE

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, stir 1/2 cup Bisquick mix, the oats, brown sugar and nutmeg. Cut in 1 tablespoon butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside.
• In small bowl, stir 1/2 cup Bisquick mix, the oats, brown sugar and nutmeg. Cut in 1 tablespoon butter, using pastry blender (or puling 2 table knives though ingredients in opposite directions), until crumbly. Set aside.
• In medium bowl, stir all pie ingredients except pears with wire whisk or fork until blended. Pour into pie plate. Arrange pears evenly over top.
• Bake 25 minutes. Sprinkle streusel over pie. Bake 12 to 15 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Serve warm. Store in refrigerator.

CUSTARD PIE

Steps:

• Beat eggs well in a large bowl, then add milk, salt, sugar, nutmeg, cinnamon and vanilla.
• Cover a baking sheet with foil and place it on center shelf of preheated 450 degree (Fahrenheit) oven.
• Place 9 inch pie plate containing the uncooked pie shell on baking sheet and pour mixture into pie shell.
• Bake at 450 degrees for 10 minutes.
• Reduce oven temperature to 350 degrees and bake for 30-35 minutes more or until knife inserted comes out clean.

EASY PEASY CUSTARD PIE

Steps:

• In a mixing bowl whisk together the milk, water, salt and vanilla extract.
• Beat eggs well and add to milk mixture and continue beating with wire whisk until filling is smooth. Pour into pie shell.
• Sprinkle nutmeg on top.
• Bake in preheated 425 degree oven for 10 minutes, reduce heat to 350 degrees and continue baking for 50 minutes until middle is set.
• Remove from oven, cool to room temperature and serve with whipped cream on top. Makes 1 pie. Refrigerate any left over.

EASY CUSTARD PIE

Steps:

• 1. Bake pie shell for 10 minutes and set aside. In a bowl, combine sweetened condensed milk, water, vanilla and salt. Add eggs and mix well. This is the time to stir in additional ingredients if you are adding them.
• 2. Pour into pie shell. Sprinkle with nutmeg if using.
• 3. Bake in a 425 degree oven for 20 minutes. Reduce heat to 325 degrees and continue to bake for 30 minutes or until knife inserted in center comes out clean. It will be a little wiggly but will set up in the fridge.

EASY CUSTARD PIE

Steps:

• 1. Heat oven to 450. If your oven tends to run a bit hot, cover the edges of the pie crust with strips of foil.
• 2. Thoroughly mix eggs, sugar, salt, and vanilla.
• 3. Gradually add scalded milk; pour immediately into unbaked pie shell. (To avoid spills, fill at the oven. I always put foil underneath the pie just in case any filling boils over. Burned milk is a mess to clean up, and it smells awful!)
• 4. Sprinkle top with as much nutmeg as you want. We like a lot!
• 5. Bake about 20 minutes or until a table knife inserted 1" from the side of filling comes out clean. The filling may look a little bit soft, but it will set later.
• 6. This pie is best served slightly warm with either Cool Whip or whipped cream on top; however, we love it cold with toppings, too.