MOM'S CUSTARD PIE
Just a single bite of this traditional custard pie takes me back to the days when Mom would fix this pie for Dad, Grandfather and me. Mom also regularly prepared pies for large gatherings. This dessert was often requested. -Barbara Hyatt, Folsom, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 254 calories, Fat 12g fat (5g saturated fat), Cholesterol 122mg cholesterol, Sodium 243mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 0 fiber), Protein 7g protein.
CUSTARD PIE
Adopted Recipe. When I tried the recipe I used the suggestions in the reviews, and increased the nutmeg from the original 1/8 teaspoon to 1/4 teaspoon, and also added 1/4 teaspoon cinnamon, which was not called for in the original recipe. Use more if desired.
Provided by GrandmaIsCooking
Categories Pie
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
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.
HAWAIIAN STYLE CUSTARD PIE RECIPE - (3.7/5)
Provided by arkeu50
Number Of Ingredients 8
Steps:
- Break eggs into mixing bowl. Combine sugar with cornstarch. Whisk into eggs until incorporated. Continue to whisk for 1 minute. Add evaporated milk, water, vanilla and salt. Mix until well-incorporated. Cover bowl and refrigerate overnight. Preheat oven to 400°F. Skim off any bubbles from top of filling. Stir gently to blend in cornstarch settled on bottom of bowl. Do not create bubbles while stirring. Pour filling into pie shell, filling it 1/4 inch from rim. Bake 10 minutes, then add more filling, up to the rim of the pie shell. Continue baking about 20 minutes longer, until done. Check frequently. NOTE: Nudge the pie gently; if it ripples near the center, it is not quite ready. Do not over bake. If the pie puffs up in the center, you've baked it too long, and your filling will be full of holes and watery (what a shame).
FLAN PATISSIER (FRENCH CUSTARD PIE)
Creamy, smooth, and vanilla-flavored, this Parisian flan is the French version of custard pie and simply to die for!
Provided by stella
Categories Custard and Cream Pies
Time 7h45m
Yield 10
Number Of Ingredients 13
Steps:
- For the pastry, combine flour, butter, potato starch, sugar, and salt in the bowl of a food processor and process until it has the consistency of sand.
- Combine milk and egg yolk in a small bowl. Add to the flour mixture and mix by hand until the mixture is evenly moistened. Do not overwork the pastry. Wrap pastry dough in plastic wrap and refrigerate for at least 30 minutes.
- Grease and flour a 9-inch springform pan.
- For the filling, combine milk, 1/2 of the sugar and split and scraped vanilla bean in a large, heavy saucepan over medium heat. Bring to a boil, stirring occasionally, until sugar has dissolved. Remove from heat once milk boils.
- While the milk is heating, whisk eggs and remaining sugar in a large bowl until well combined. Stir in cream and cornstarch, and whisk until well blended.
- Whisk egg mixture into the cooled milk, stirring constantly.
- Return everything back into the saucepan and bring to the boil over medium heat, whisking constantly to prevent eggs from setting. As soon as custard begins to thicken, remove from heat and whisk constantly for a few minutes while it cools.
- Preheat the oven to 400 degrees F (200 degrees C).
- Remove pastry from the refrigerator. Roll out pastry on a lightly floured surface into a circle large enough to cover the bottom and sides of the springform pan. Line a springform pan and sides with the pastry and pierce several times with a fork. Store in the refrigerator until filling is cooled down enough.
- Briefly beat cooled pastry cream with an electric mixer to smooth it out. Pour into the pastry shell and even out the surface with a spatula.
- Bake in the preheated oven for 20 minutes. Increase temperature to 470 degrees F (240 degrees C) for an additional 10 minutes to brown the surface, making sure the custard does not burn. To speed up browning the top you can also place on a rack closer to the top.
- Remove pie from the oven and allow to cool to room temperature. Refrigerate cooled custard pie for 4 hours before serving.
- To unmold, run the blade of a knife along the inside of the mold, to loosen the flan. Then carefully remove the ring off from the springform pan.
Nutrition Facts : Calories 675.6 calories, Carbohydrate 75.3 g, Cholesterol 234.3 mg, Fat 37.2 g, Fiber 0.8 g, Protein 11.6 g, SaturatedFat 22 g, Sodium 226.2 mg, Sugar 39.7 g
HAITIAN CUSTARD PIE
Make and share this Haitian Custard Pie recipe from Food.com.
Provided by NELady
Categories Dessert
Time 45m
Yield 1 custard, 6-7 serving(s)
Number Of Ingredients 8
Steps:
- Beat egg yolks to a cream. Mix the flour and sugar together. Add the mixture to the beaten yolks along with the salt, nutmeg and vanilla. Add stiffly beaten egg whites. Add the scalded milk which has been allowed to cool somewhat. Turn the mixture into a 9-inch pastry-lined pie pan (with pie crust dough). Bake at 400*F for 25-30 minutes or until custard is set.
Nutrition Facts : Calories 228, Fat 12.4, SaturatedFat 4.9, Cholesterol 117.1, Sodium 236.7, Carbohydrate 21.8, Fiber 0.2, Sugar 7.5, Protein 6.9
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