GRANDMAS COCONUT PIE RECIPES

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GRANDMA'S EGG CUSTARD PIE RECIPE | ALLRECIPES



Grandma's Egg Custard Pie Recipe | Allrecipes image

This is the 1999 American Pie Council's National Pie Championship's first place winner in the Custard Pie Category.

Provided by Marles Riessland

Categories     Custard and Cream Pies

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 1 (9-inch) pie

Number Of Ingredients 9

1 (9 inch) unbaked pie crust
3 eggs, beaten
¾ cup white sugar
¼ teaspoon salt
1 teaspoon vanilla extract
1 egg white
2 ½ cups scalded milk
¼ teaspoon ground nutmeg
3 drops yellow food coloring

Steps:

  • 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.

Nutrition Facts : Calories 252.4 calories, CarbohydrateContent 33.3 g, CholesterolContent 75.8 mg, FatContent 10.5 g, FiberContent 0.2 g, ProteinContent 6.3 g, SaturatedFatContent 2.6 g, SodiumContent 276.9 mg, SugarContent 22.6 g

GRANDMA'S BLUEBERRY PIE RECIPE | ALLRECIPES



Grandma's Blueberry Pie Recipe | Allrecipes image

This is the best blueberry pie you will ever eat!

Provided by Natalie

Categories     Vintage Pies

Total Time 2 hours 0 minutes

Prep Time 40 minutes

Cook Time 40 minutes

Yield 1 - 9 inch double-crust pie

Number Of Ingredients 7

1 ¼ cups white sugar
3 tablespoons quick-cooking tapioca
½ teaspoon ground cinnamon
3 cups blueberries
1 tablespoon lemon juice
1 tablespoon butter
1 pastry for a 9 inch double crust pie

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Roll out half the pastry and line a 9-inch pie pan; trim crust to the rim of the pan. Loosely cover with plastic wrap and refrigerate.
  • Combine sugar, tapioca, and cinnamon. Toss sugar mixture with blueberries in a mixing bowl and sprinkle with lemon juice. Let stand fifteen minutes. Meanwhile, roll out the top crust into a 10-inch circle. Cut into half-inch strips. Pour blueberry mixture into chilled pie shell and dot with butter. Add the pastry strips one at a time, weaving a lattice. Flute edges.
  • Place pie on a baking sheet to catch drips. Bake in the preheated oven for 40 to 50 minutes, until filling is bubbly and crust is light brown. Cool completely before serving.

Nutrition Facts : Calories 289.5 calories, CarbohydrateContent 52.2 g, CholesterolContent 3.8 mg, FatContent 9.1 g, FiberContent 2.2 g, ProteinContent 1.8 g, SaturatedFatContent 2.8 g, SodiumContent 127.8 mg, SugarContent 36.7 g

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GRANDMA'S SOUR CREAM RAISIN PIE RECIPE: HOW TO MAKE IT
The aroma of this pie baking in my farm kitchen oven reminds me of my dear grandma, who made this pretty pie for special occasions. —Beverly Medalen, Willow City, North Dakota
From tasteofhome.com
Reviews 4.7
Total Time 40 minutes
Category Desserts
Calories 381 calories per serving
  • In a small saucepan, place raisins and enough water to cover; bring to a boil. Remove from the heat; set aside. , In a large saucepan, combine the sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat., Drain raisins, reserving 1/2 cup liquid. Gently stir liquid into filling. Add raisins, and nuts if desired. Pour into pie crust. , For meringue, in a small bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edge to crust. , Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers.
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