MAGIC CRUST CUSTARD PIE | JUST A PINCH RECIPES
This custard pie is similar to chess pie, but prepared in a wonderfully unique way! It's not a very sweet dessert. The texture reminds us of flan without the caramel. If you want something sweeter, we'd suggest swapping the milk for heavy cream and the margarine for butter. Also, cinnamon would be delicious sprinkled on top too. Super easy to make, we really liked this custard pie.
Provided by Robyn Witte @applecrisp515
Categories Pies
Prep Time 5 minutes
Cook Time 45 minutes
Yield 8
Number Of Ingredients 7
Steps:
- Put all ingredients into a blender. Blend for 30 seconds.
- Buttering a 9-inch pie plate.
- Pouring batter into the pie pan.
- Sprinkle with nutmeg.
- Bake at 350 degrees for 45 minutes.
- The flour will settle to make its own crust.
OLD-FASHIONED CUSTARD PIE RECIPE: HOW TO MAKE IT
This recipe came from the best cook in West Virginia—my mother! I just added a little to her ingredients. I'm a widow, and my grown children live in another state. So mostly I make my custard pie for church and club functions. It's the most different pie of all the ones in my collection.
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 8 servings.
Number Of Ingredients 8
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 400°., 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 edge is golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large bowl, whisk eggs. Whisk in remaining ingredients until blended. Pour into crust. Cover edge with foil. Bake at 400° until a knife inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 258 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 122mg cholesterol, SodiumContent 317mg sodium, CarbohydrateContent 30g carbohydrate (17g sugars, FiberContent 0 fiber), ProteinContent 7g protein.
More about "recipes for custard pie recipes"
OLD-FASHIONED CUSTARD PIE RECIPE: HOW TO MAKE IT
This recipe came from the best cook in West Virginia—my mother! I just added a little to her ingredients. I'm a widow, and my grown children live in another state. So mostly I make my custard pie for church and club functions. It's the most different pie of all the ones in my collection.
From tasteofhome.com
Reviews 4.2
Total Time 45 minutes
Category Desserts
Calories 258 calories per serving
From tasteofhome.com
Reviews 4.2
Total Time 45 minutes
Category Desserts
Calories 258 calories per serving
- 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 400°., 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 edge is golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large bowl, whisk eggs. Whisk in remaining ingredients until blended. Pour into crust. Cover edge with foil. Bake at 400° until a knife inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
See details
MOM'S LEMON CUSTARD PIE RECIPE: HOW TO MAKE IT
My mother often made this lemon pie back when we were growing up. You might say it's stood the test of time because today it's still my 75-year-old brother's favorite! The beaten egg whites give it a delicate texture and make this custard pie quite unique! It's a great way to finish off any meal. —Jeannie Fritson, Kearney, Nebraska
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 20 minutes
Category Desserts
Calories 315 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 20 minutes
Category Desserts
Calories 315 calories per serving
- Preheat oven to 325°. 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 while preparing filling., In a large bowl, beat sugar and butter until well blended. Add egg yolks, one at a time, beating well after each addition. Add milk, flour and salt; mix well. Stir in lemon juice and zest; set aside. In a small bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture., Pour into crust. Bake until lightly browned and a knife inserted in the center comes out clean, about 1 hour. Cool on a wire rack. If desired, garnish with whipped cream, lemon and mint. Store in the refrigerator.
See details
OLD FASHIONED COCONUT CUSTARD PIE RECIPE | FOOD NETWORK
From foodnetwork.com
Total Time 1 hours 45 minutes
Category dessert
Total Time 1 hours 45 minutes
Category dessert
- Storage: Keep the dough in the refrigerator up to two days, or freeze it double-wrapped in plastic. Because the dough is thin, it will defrost quickly at room temperature when you intend to use it.
See details
IMPOSSIBLE COCONUT CUSTARD PIE | JUST A PINCH RECIPES
This coconut custard pie makes it's own crust!
From justapinch.com
Reviews 4
Category Pies
Cuisine American
From justapinch.com
Reviews 4
Category Pies
Cuisine American
- Bake at 400 degrees for 25-30 minutes until custard sets.
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GRANDMA'S EGG CUSTARD PIE RECIPE - FOOD.COM
This pie is so easy to make and won the 1999 American Pie Council's Pie Championship in the Custard Pie Category.
From food.com
Reviews 5.0
Total Time 55 minutes
Calories 263.6 per serving
From food.com
Reviews 5.0
Total Time 55 minutes
Calories 263.6 per serving
- Bake for 40 to 50 minutes or until a knife inserted near center comes out clean. (Please adjust according to your oven) Cool on rack.
See details
MAGIC CRUST CUSTARD PIE | JUST A PINCH RECIPES
This custard pie is similar to chess pie, but prepared in a wonderfully unique way! It's not a very sweet dessert. The texture reminds us of flan without the caramel. If you want something sweeter, we'd suggest swapping the milk for heavy cream and the margarine for butter. Also, cinnamon would be delicious sprinkled on top too. Super easy to make, we really liked this custard pie.
From justapinch.com
Reviews 5
Category Pies
Cuisine American
From justapinch.com
Reviews 5
Category Pies
Cuisine American
- The flour will settle to make its own crust.
See details
OLD-FASHIONED CUSTARD PIE RECIPE: HOW TO MAKE IT
This recipe came from the best cook in West Virginia—my mother! I just added a little to her ingredients. I'm a widow, and my grown children live in another state. So mostly I make my custard pie for church and club functions. It's the most different pie of all the ones in my collection.
From tasteofhome.com
Reviews 4.2
Total Time 45 minutes
Category Desserts
Calories 258 calories per serving
From tasteofhome.com
Reviews 4.2
Total Time 45 minutes
Category Desserts
Calories 258 calories per serving
- 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 400°., 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 edge is golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large bowl, whisk eggs. Whisk in remaining ingredients until blended. Pour into crust. Cover edge with foil. Bake at 400° until a knife inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
See details
MOM'S LEMON CUSTARD PIE RECIPE: HOW TO MAKE IT
My mother often made this lemon pie back when we were growing up. You might say it's stood the test of time because today it's still my 75-year-old brother's favorite! The beaten egg whites give it a delicate texture and make this custard pie quite unique! It's a great way to finish off any meal. —Jeannie Fritson, Kearney, Nebraska
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 20 minutes
Category Desserts
Calories 315 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 20 minutes
Category Desserts
Calories 315 calories per serving
- Preheat oven to 325°. 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 while preparing filling., In a large bowl, beat sugar and butter until well blended. Add egg yolks, one at a time, beating well after each addition. Add milk, flour and salt; mix well. Stir in lemon juice and zest; set aside. In a small bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture., Pour into crust. Bake until lightly browned and a knife inserted in the center comes out clean, about 1 hour. Cool on a wire rack. If desired, garnish with whipped cream, lemon and mint. Store in the refrigerator.
See details
OLD FASHIONED COCONUT CUSTARD PIE RECIPE | FOOD NETWORK
From foodnetwork.com
Total Time 1 hours 45 minutes
Category dessert
Total Time 1 hours 45 minutes
Category dessert
- Storage: Keep the dough in the refrigerator up to two days, or freeze it double-wrapped in plastic. Because the dough is thin, it will defrost quickly at room temperature when you intend to use it.
See details
IMPOSSIBLE COCONUT CUSTARD PIE | JUST A PINCH RECIPES
This coconut custard pie makes it's own crust!
From justapinch.com
Reviews 4
Category Pies
Cuisine American
From justapinch.com
Reviews 4
Category Pies
Cuisine American
- Bake at 400 degrees for 25-30 minutes until custard sets.
See details
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