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ISO: ISO: custard pie recipe. I've been asked to make a plain custard pie...any good recipes?!
- Thread starter cheezz
- Start date
In Search Of:
steve2-in-la
Well-known member
These are 3 of CB's favorites Pretty easy too.
Egg Custard Pie
from Edna Lewis & Scott Peacock's cookbook "The Gift of Southern Cooking". An almost forgotten Southern classic, this pie used to appear regularly on the Sunday dinner table. It can be gilded with whipped cream or fruit but traditionally it is served chilled and unadorned.
3 LARGE EGGS
¼ cup GRANULATED SUGAR
¼ tsp SALT
2 ¼ cups MILK
1 tsp FRESHLY GRATED NUTMEG
1 UNBAKED 9” PIE CRUST
Preheat the oven to 450°F. Beat the eggs lightly in a mixing bowl. Whisk in the sugar and salt just until blended, followed by the milk, vanilla a grated nutmeg; don’t overmix.
Pour the filling through a fine strainer directly into the unbaked pie crust, and bake in the preheated oven for 10 minutes. Reduce the temperature to 350°F and continue baking 25-30 minutes until the filling appears set around the edges but slightly loose in the very center.
Remove immediately to a rack and cool completely before serving. Once cooled, the pie should be refrigerated if not served right away.
=============================================
Pineapple Custard Pie
Award-winning!
PASTRY for 9” two crust pie, unbaked
3 EGGS
2 Tbsp freshly squeezed LEMON JUICE
½ cup WATER, at room temperature
1/3 cup BUTTER, melted
1 cup SUGAR
¼ cup FLOUR
one 10¼ oz CAN CRUSHED PINEAPPLE, drained
¼ tsp SALT
Preheat oven to 400º F.
Beat eggs lightly. Add water, lemon juice & butter; blend. Add sugar, flour & salt; beat until smooth. Mix in pineapple.
Pour mixture into unbaked bottom crust. Cover with a lattice top.
Bake in pre-heated oven for 35-40 minutes.
===============================================
Buttermilk Pie
Makes 1 Ten inch Single-Crust Pie
Graham Cracker-Coated Piecrust (recipe follows)
3 cups BUTTERMILK
½ cup (1 stick) UNSALTED BUTTER, melted and cooled
8 large EGG YOLKS
2 teaspoons PURE VANILLA EXTRACT
2 cups SUGAR
½ cup ALL-PURPOSE FLOUR (WONDRA works really well)
½ teaspoon SALT
1 Tablespoon finely GRATED LEMON ZEST
Preheat oven to 400°. Prick bottom of pie shell all over with a fork. Line with foil; fill with dried beans or pie weights. Bake until edges are lightly browned, about 25 minutes. Remove the foil and weights, and bake until crust is lightly browned, about 10 minutes more. Let cool completely on a wire rack.
Reduce oven heat to 350°. In a medium bowl, whisk together buttermilk, butter, egg yolks, and vanilla. In a large bowl, combine sugar, flour, and salt. Whisk into dry ingredients. Pass through a fine sieve into a clean bowl. Whisk in lemon zest.
Pour mixture into pie shell; bake until center is just set, about 1 hour and 10 min¬utes. Let cool, and then refrigerate at least 4 hours. Serve cold with berry sauce.
Graham Cracker-Coated Piecrust
Makes 1 Ten-Inch Single Pie Crust
1¼ cups ALL-PURPOSE FLOUR, plus more for work surface
¾ teaspoon SALT
½ cup (1 stick) BUTTER, cut into pieces
¼ cup ICE WATER
4 GRAHAM CRACKERS, finely ground (½ cup)
Pulse flour and salt in a food proces¬sor to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add the ice water a tablespoon at a time, and process just until dough holds to¬gether, no more than 30 seconds.
Turn out dough onto a lightly floured work surface. Flatten dough into a disk; wrap in plastic. Refrigerate at least 1 hour. Spread crumbs on a clean work sur¬face. Roll out dough on top of crumbs, coating both sides, into a 14-inch round about 1/8 inch thick. Gently fit dough into a 10-by-2-inch (1½ quart) pie plate, and crimp edges as desired. Refrigerate shell at least 30 minutes before baking.
Blackberry and Blueberry Sauce
Makes 4 cups
½ cup SUGAR
1 Tablespoon FRESHLY SQUEEZED LEMON JUICE
2 pints FRESH BLUEBERRIES
12 oz FRESH BLACKBERRIES
1 teaspoon CORNSTARCH
In a medium saucepan set over medi¬um heat, stir together sugar, lemon juice, and half the blueberries and blackber¬ries. Bring just to a boil. Reduce heat to low, and simmer until blueberries burst and release juices, about 3 minutes.
In a small bowl, dissolve cornstarch in 1 teaspoon cold water. Stir into sauce. Simmer, stirring, about 1 minute more, until sauce thickens slightly. Remove pan from heat; stir in remaining berries. Transfer sauce to a serving bowl. Chill until cold; stir before serving with pie.
Egg Custard Pie
from Edna Lewis & Scott Peacock's cookbook "The Gift of Southern Cooking". An almost forgotten Southern classic, this pie used to appear regularly on the Sunday dinner table. It can be gilded with whipped cream or fruit but traditionally it is served chilled and unadorned.
3 LARGE EGGS
¼ cup GRANULATED SUGAR
¼ tsp SALT
2 ¼ cups MILK
1 tsp FRESHLY GRATED NUTMEG
1 UNBAKED 9” PIE CRUST
Preheat the oven to 450°F. Beat the eggs lightly in a mixing bowl. Whisk in the sugar and salt just until blended, followed by the milk, vanilla a grated nutmeg; don’t overmix.
Pour the filling through a fine strainer directly into the unbaked pie crust, and bake in the preheated oven for 10 minutes. Reduce the temperature to 350°F and continue baking 25-30 minutes until the filling appears set around the edges but slightly loose in the very center.
Remove immediately to a rack and cool completely before serving. Once cooled, the pie should be refrigerated if not served right away.
=============================================
Pineapple Custard Pie
Award-winning!
PASTRY for 9” two crust pie, unbaked
3 EGGS
2 Tbsp freshly squeezed LEMON JUICE
½ cup WATER, at room temperature
1/3 cup BUTTER, melted
1 cup SUGAR
¼ cup FLOUR
one 10¼ oz CAN CRUSHED PINEAPPLE, drained
¼ tsp SALT
Preheat oven to 400º F.
Beat eggs lightly. Add water, lemon juice & butter; blend. Add sugar, flour & salt; beat until smooth. Mix in pineapple.
Pour mixture into unbaked bottom crust. Cover with a lattice top.
Bake in pre-heated oven for 35-40 minutes.
===============================================
Buttermilk Pie
Makes 1 Ten inch Single-Crust Pie
Graham Cracker-Coated Piecrust (recipe follows)
3 cups BUTTERMILK
½ cup (1 stick) UNSALTED BUTTER, melted and cooled
8 large EGG YOLKS
2 teaspoons PURE VANILLA EXTRACT
2 cups SUGAR
½ cup ALL-PURPOSE FLOUR (WONDRA works really well)
½ teaspoon SALT
1 Tablespoon finely GRATED LEMON ZEST
Preheat oven to 400°. Prick bottom of pie shell all over with a fork. Line with foil; fill with dried beans or pie weights. Bake until edges are lightly browned, about 25 minutes. Remove the foil and weights, and bake until crust is lightly browned, about 10 minutes more. Let cool completely on a wire rack.
Reduce oven heat to 350°. In a medium bowl, whisk together buttermilk, butter, egg yolks, and vanilla. In a large bowl, combine sugar, flour, and salt. Whisk into dry ingredients. Pass through a fine sieve into a clean bowl. Whisk in lemon zest.
Pour mixture into pie shell; bake until center is just set, about 1 hour and 10 min¬utes. Let cool, and then refrigerate at least 4 hours. Serve cold with berry sauce.
Graham Cracker-Coated Piecrust
Makes 1 Ten-Inch Single Pie Crust
1¼ cups ALL-PURPOSE FLOUR, plus more for work surface
¾ teaspoon SALT
½ cup (1 stick) BUTTER, cut into pieces
¼ cup ICE WATER
4 GRAHAM CRACKERS, finely ground (½ cup)
Pulse flour and salt in a food proces¬sor to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add the ice water a tablespoon at a time, and process just until dough holds to¬gether, no more than 30 seconds.
Turn out dough onto a lightly floured work surface. Flatten dough into a disk; wrap in plastic. Refrigerate at least 1 hour. Spread crumbs on a clean work sur¬face. Roll out dough on top of crumbs, coating both sides, into a 14-inch round about 1/8 inch thick. Gently fit dough into a 10-by-2-inch (1½ quart) pie plate, and crimp edges as desired. Refrigerate shell at least 30 minutes before baking.
Blackberry and Blueberry Sauce
Makes 4 cups
½ cup SUGAR
1 Tablespoon FRESHLY SQUEEZED LEMON JUICE
2 pints FRESH BLUEBERRIES
12 oz FRESH BLACKBERRIES
1 teaspoon CORNSTARCH
In a medium saucepan set over medi¬um heat, stir together sugar, lemon juice, and half the blueberries and blackber¬ries. Bring just to a boil. Reduce heat to low, and simmer until blueberries burst and release juices, about 3 minutes.
In a small bowl, dissolve cornstarch in 1 teaspoon cold water. Stir into sauce. Simmer, stirring, about 1 minute more, until sauce thickens slightly. Remove pan from heat; stir in remaining berries. Transfer sauce to a serving bowl. Chill until cold; stir before serving with pie.
cheezz - American Pie Council Winner - Grandma's Egg Custard Pie
http://allrecipes.com/Recipe/Grandmas-Egg-Custard-Pie/Detail.aspx
http://allrecipes.com/Recipe/Grandmas-Egg-Custard-Pie/Detail.aspx