VANILLA CUSTARD PIE RECIPES

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MOM'S CUSTARD PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Mom's Custard Pie Recipe: How to Make It - Taste of Home image

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

Total Time 01 hours 05 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield 8 servings.

Number Of Ingredients 7

Dough for single-crust pie
4 large eggs
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2-1/2 cups 2% milk
1/4 teaspoon ground nutmeg

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 edge is 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, FatContent 12g fat (5g saturated fat), CholesterolContent 122mg cholesterol, SodiumContent 243mg sodium, CarbohydrateContent 29g carbohydrate (17g sugars, FiberContent 0 fiber), ProteinContent 7g protein.

CUSTARD PIE RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...



Custard Pie Recipe - Food.com - Food.com - Recipes, Food ... image

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.

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 6 serving(s)

Number Of Ingredients 8

3 eggs, slightly beaten
1/2 teaspoon salt
1/2 cup sugar
1/4 teaspoon nutmeg
1/4 teaspoon ground cinnamon
2 1/2 cups milk, hot
1/2 teaspoon vanilla
9 inches pie shells

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.

Nutrition Facts : Calories 319.7, FatContent 16.2, SaturatedFatContent 5.6, CholesterolContent 120, SodiumContent 434.5, CarbohydrateContent 35.4, FiberContent 1.2, SugarContent 17, ProteinContent 8.3

More about "vanilla custard pie recipes"

MOM'S CUSTARD PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
From tasteofhome.com
Reviews 3.5
Total Time 01 hours 05 minutes
Category Desserts
Calories 254 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 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 edge is 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.
See details


CUSTARD PIE RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...
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.
From food.com
Reviews 4.5
Total Time 45 minutes
Calories 319.7 per serving
  • Reduce oven temperature to 350 degrees and bake for 30-35 minutes more or until knife inserted comes out clean.
See details


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I've made this pie twice and it will be my go to custard pie. It was really good both times and baked up perfectly. I used less sugar than the recipie called for but I added a little coconut flavoring, the seeds of a vanilla bean and plenty of nutmeg. Delicious! I changed the servings to 10 making it a deep dish pie.
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